I still remember my first tart, I went to LA on a mini road trip and among the antique Hollywood shops we stopped into a small french bakery. It smelled like caffeinated sugar clouds and fresh scones. I, like many women in this generation picked the things most appealing to the eye to snap in my IG photos, one of the items being a berry tart. I took a forkful of the crumbly crust and cream filling not expecting much and then it happened. Fireworks in my mouth, love at first bite. I devoured the entire dish and was left feeling like that tart would be worth many more 2 hour drives, and it has been.
However working full-time and being a mom I am not able to jump at the drop of a dime and take a road trip. I decided to fulfill my cravings at home and embarked on a mission to recreate my favorite dessert, and trust me it was not easy. After many failed attempts I did it, and better! So here I am, sharing the wealth. I hope this simple and delicious dessert brings you the same warmth and joy as it has me, make it with or for a family member or friend, or even a neighbor or co-worker. Just pass it on with love, have fun and most importantly, feel the magic!
What you will need
1 & 1/4 cups all purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1 stick(1/2 cup) of unsalted butter cut into small cubes
1 large egg
1/2 teaspoon vanilla extract
2 cups whipping cream ( NOT WHIPPED CREAM)
2 tablespoons powdered sugar
one 3.4 ounce box of instant vanilla pudding
2 cups of fresh raspberries
2 cups of fresh blueberries
2 cups of fresh blackberries
1/2 Meyer lemon for squeezing
4 ounces milk chocolate chopped
1/2 cup heavy cream
2-4 Mint springs (optional for garnish)
Lets prep
(Prep takes approximately 1 hour, however with some store bought items this can be done in as little as 15 mins)
Tart Shell
You can save the time and buy a premade tart shell or even opt out for the premade pie shells. Whatever your heart desires. For this recipe I made a quick tart shell as follows. Add 1 & 1/4 cups all purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a food processor ( you can use a pastry cutter if you don’t have a food processor) and pulse until mixed. add 1 stick of unsalted butter(cut into small cubes) a quarter at a time and pulse until it resembles coarse meal. about 10-15 pulses. add 1 egg, and 1/2 teaspoon vanilla, don’t over mix, it should look crumbly and have some rather large clumps. Empty contents onto floured surface and form into ball. Wrap tightly with plastic wrap and place in fridge (at least thirty minutes, up to 3 days).
Take your dough out and let defrost until it is pliable, mold into your tart pan. You can use a cheesecake pan as well. I always line my pans with parchment paper.
Bake your crust for 20 minutes at 375 degrees, covering the edges with foil to avoid burning. ( I poke the bottom of the crust with a fork all over to avoid lifting)
“Pretend to be pastry cream”
Traditional pastry cream can be used, Pastry cream can be a challenge, this recipe allows you to make the dessert without all the fuss.
Whip 2 cups whipping cream(yes I must say it again, NOT whipped cream) on medium speed , add in 2 tablespoons powdered sugar, as it starts to thicken add in the vanilla pudding package and mix until smooth. put in fridge until use. Easy peasy!
Triple berry compote
Mix 1 cup raspberries and 1 cup blackberries and 1/2 cup granulated sugar in a saucepan over low to medium heat. Take a fork or heat safe spatula smash berries, (there will be chunks of berries still, that’s what you want). and add 1 cup of blueberries (smash lightly) and half of a small Meyer lemon, squeezed (careful to not add seeds) Let that come to a simmer and stir occasionally, simmer for a total of 8-10 mins. Remove from heat and allow to completely cool and thicken.
Chocolate Ganache
Chop 4 ounces of chocolate chips( I used milk chocolate) and place in a mixing bowl. in a separate microwave safe bowl microwave 1/2 cup heavy cream for about 45 seconds to a minute ( make sure you don’t scorch it, or it doesn’t bubble over, know your microwaves secret strength). Pour the cream over the chocolate DO NOT STIR. let sit for 2-3 minutes and slowly whisk it until smooth. Set aside
pastry cream and triple berry compotespoon cream into tart shellpour ganache over the topGarnish away!Now you’re readyThis will take about 20 mins to layer and decorate, refrigerate for 1 hour and you will be ready to go!In a Large mixing bowl, mix together pastry cream and berry compote, You can add as much compote as you desire, I prefer a more tart flavor so I add equal halves.
Empty cream into tart shell filling it almost to the top, leaving a thin space for the ganache layer.
Evenly spread ganache over the filling
Slice some fresh berries and pick your mint leaves and garnish away. I was working at a bakery and was told to never take a tart so serious, they are effortless beauties. Don’t worry about strategics, just place them around at random.
You can fill the top of the tart or do the rim as I did.
Refrigerate for at least an hour and enjoy!
Cryptic Berry Tart
