Molly Wilkinson's Mixed Berry Tart

cherrybombe.com/blogs/recipes/molly-wilkinson-mixed-berry...

½ recipe Pâte Sucrée (recipe below)

2 recipes Vanilla Pastry Cream (recipe below)

4 cups (500 grams) mixed berries

subheading: Pâte Sucrée Makes enough for two 9- to 9.5-inch (23- to 24-centimeter) tart shells or twelve 4-inch (10-centimeter) individual tart shells:

2⅔ cups (340 grams) all-purpose flour

1 cup (120 grams) powdered sugar

⅓ cup (30 grams) almond flour or meal

¼ teaspoon salt

14 tablespoons (1½ sticks + 2 tablespoons [200 grams]) unsalted butter, cold, cubed

1 large egg

1½ teaspoon (scant 8 millimeters) vanilla extract

1 teaspoon water (see Variation if working with pastry or cake flour)

subheading: Vanilla Pastry Cream Makes 1½ cups (360 milliliters):

subheading: PASTRY CREAM THICKENERS:

3 egg yolks

¼ cup (50 grams) granulated sugar

2 tablespoons (15 grams) all-purpose flour

1 tablespoon (10 grams) cornstarch

¼ cup (60 milliliters) whole milk

subheading: PASTRY CREAM LIQUIDS:

1 cup (240 milliliters) whole milk

1 tablespoon (14 grams) unsalted butter, room temperature, cubed

2 teaspoons (10 grams) granulated sugar

note: Either ½ tablespoon vanilla paste, 1 tablespoon vanilla extract or ½ to 1 vanilla bean (scrape the seeds out and add seeds and pod to the pot)

Note: Ingredients may have been altered from the original.

Directions at cherrybombe.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer