This berry cream tart is one of my favorite summer desserts. It’s wonderfully light and fragrant and the berry diplomat cream goes particularly well with crispy almond crust.
The berry tart tastes best when served within 2-3 hours after it’s been made. However, making a double batch and enjoying a slice with your coffee for a couple of mornings… let’s just say it’s a pretty spectacular idea;)
1 almond crust(fully baked in a 9″ fluted tart pan with removable bottom) and cooled down
Garnish: ~1 lbs raspberries, washed and thoroughly dried
some small mint leaves (optional)
Method:
Bake the crust first – you can even make it a day ahead. Кeep it at room temperature wrapped in plastic.
In a blender, puree frozen berries with 90 grams of water until smooth. Strain from seeds and put 230 grams of the strained puree in a small pot (feel free to eat the leftovers!). Add 20 grams of sugar and set the pot over medium heat. Bring to boil whisking occasionally so the puree doesn’t burn.
In a small bowl, whisk yolks, corn starch, and the remaining 28 grams of sugar until smooth. Once the berry puree starts boiling, pour half of it into the yolk mixture whisking constantly. Whisk until smooth.
Return the pot with the remaining berry puree to the stove at medium-low heat. Slowly pour in the yolk mixture whisking constantly so it doesn’t stick to the pot. Whisk vigorously for a minute or until thick and a first bubble comes up. Immediately remove from heat and pour into a clean bowl. Whisk for another minute then cover with plastic, pressing it against the cream to prevent it from getting crusty. Leave in a fridge until cold.
When the berry cream is cold, whip the heavy cream with powdered sugar until soft peaks form. Whisk 30 grams of the whipped cream into berry cream until fully incorporated. Repeat with another 30 grams. Lastly, fold 30 grams in with a silicone spatula (so the total of added cream is 90 grams).
Pour the cream into the room temperature tart crust. Even out with an offset spatula or a back of a spoon. Garnish your berry cream tart with the remaining whipped cream (pipe it out/spoon it on top), raspberries, and mint, if using.
Keep in the fridge until ready to serve. Serve within a few hours.*
Knowing that you use my recipes makes me so happy! If you make this berry cream tart or any other recipes, please tag me @olesia.guts so I can see your creations!
+ 1 almond crust(fully baked in a 9" fluted tart pan with removable bottom) and cooled down
+ Garnish:
~1 lbs raspberries, washed and thoroughly dried
some small mint leaves (optional)
Instructions
Bake the crust first - you can even make it a day ahead. Кeep it at room temperature wrapped in plastic.
In a blender, puree frozen berries with 90 grams of water until smooth. Strain from seeds and put 230 grams of the strained puree in a small pot (feel free to eat the leftovers!). Add 20 grams of sugar and set the pot over medium heat. Bring to boil whisking occasionally so the puree doesn’t burn.
In a small bowl, whisk yolks, corn starch, and the remaining 28 grams of sugar until smooth. Once the berry puree starts boiling, pour half of it into the yolk mixture whisking constantly. Whisk until smooth.
Return the pot with the remaining berry puree to the stove at medium-low heat. Slowly pour in the yolk mixture whisking constantly so it doesn’t stick to the pot. Whisk vigorously for a minute or until thick and a first bubble comes up. Immediately remove from heat and pour into a clean bowl. Whisk for another minute then cover with plastic, pressing it against the cream to prevent it from getting crusty. Leave in a fridge until cold.
When the berry cream is cold, whip the heavy cream with powdered sugar until soft peaks form. Whisk 30 grams of the whipped cream into berry cream until fully incorporated. Repeat with another 30 grams. Lastly, fold 30 grams in with a silicone spatula (so the total of added cream is 90 grams).
Pour the cream into the room temperature tart crust. Even out with an offset spatula or a back of a spoon. Garnish with the remaining whipped cream (you can pipe it out or spoon it on top), raspberries, and mint, if using.
Keep in the fridge until ready to serve. Serve within a few hours.*
Notes
*The crust will stay crispy in the fridge for up to 5 hours, then it will start softening up. The tart will still taste scrumptious, but not as scrumptious as planned;)
Did You Make This Recipe?
If you tried it please tag me on Instagram @olesia.guts. , I will be so happy to see your creations!
