A fruit and berry tart
I don’t really have a sweet tooth and this is part of why I don’t make desserts very often. Well, that and the fact that I am usually to full to eat anything more after a starter and a main course. If I eat dessert I love fruit. If more restaurants had a fruit platter I would order it at the end of a meal. Today I had some friends coming over and I felt I wanted to make an effort and make a dessert. I have made this tart before and the great thing is that it is rich and satisfying without being too sweet.
I used an old recipe as a base, it is scrawled down on a piece of paper, I don’t know where I got it from and I have amended it since so here is my version.
preparation time 20 minutes
cooking time 15 mins + 10 mins
oven 180C or 360F
- 2.5 dl or 1 1/4 cup flour
- 1 tsp baking powder
- 1 dl or 1/2 cup ground nuts (I prefer hazelnuts)
- 1 dl or 1/2 cup sugar
- 100 gr or 3.5 oz butter
- 1 egg
- 50 gr or 1.7 oz chocolate
- 5 dl and 2 1/2 cup semi skimmed milk
- 5 tbsp corn flour
- 1 dl or 1/2 cup sugar
- 1 vanilla pod
- 5 egg yolks
- 2 kuamquat
- 1/4 dl water
- 1 sheet of gelatine
- 2 tbsp orange cordial
Cube the butter and leave out at room temperature.
Stift the flour and the baking powder, add the chopped nuts and the sugar. Mix the dry ingredients and then add the butter and the egg. I used my hand to mix everything, the idea is not to over work the dough. When everything is mixed shape in to a ball.
Wrap in cling film and rest in the fridge for about 30 minutes, longer if you have time. When it has rested use a rolling pin to make the dough even. Gently roll the dough in to the a tin with a loose bottom and trip off the dough that overflows the tin. Place a baking paper on top of the dough and add baking stones or rice. Bake for 15 minutes. Remove the baking paper with it’s filling and bake for an additional 10 minutes. Chop the chocolate fine. When the tart is baked add the chopped chocolate and let it melt. Once melted use a brush and “line” the inside of the tart.
Make the custard cream. It doesn’t contain any cream at all but the egg yolks makes it rich and delicious.
Place the milk in a pan, scrape the vanilla seeds from the pod and add to the milk. In a bowl mix the sugar and the egg yolks. Whisk the corn starch in to the milk and then add the egg yolks and sugar. Bring the mixture slowly to a boil and keep whisking. If it gets to hot it might split so keep a close eye on it. Let the corn starch cook out, it takes a couple of minutes and by now the cream should be lovely and thick. I think 1 dl or 1/2 cup of sugar is enough but add more to taste if wished. Once cooked place cling film on top and let cool.
When the custard is cooled add it to the tart and then add the berries, I started with the strawberries and the blueberries. I sliced the strawberries and cut slices of the kuamquat peel.
Add all the berries and fruit until you are happy, mine ended up looking like this
Place the gelatine leaves in cold water to soften. When soft place them in a pan with the water and then orange cordial. Put the heat on low and keep an eye on it until the gelatine is melted. Use a brush and cover the fruit and berries, this will give the tart a glossy finish.
The tart was a big hit and between the 5 of us we finished it. The fruit added so much sweetness there was no need for more sugar in the recipe. It wasn’t the healthiest of deserts but it was fairly ok, it would of course have been better if we had shared it between eight but dessert is about indulgence.