Description
Make your own gorgeous tart that looks like it belongs in a bakery window! The natural, beautiful berry colors make it perfect for a 4th of July dessert! And the simple crust makes it easy to whip up!
Tart Shell
- 1 3/4 Cups all-purpose flour
- 1/4 Cup powdered sugar
- 1/2 Tsp. salt
- 10 Tablespoons unsalted butter, melted and cooled
- 3 Tablespoons heavy cream
Pastry Cream
- 6 large egg yolks
- 1/2 Cup granulated sugar
- 1/4 Cup cornstarch
- 2 Cups whole milk
- zest of 1 small lemon
- zest of 1 small lime
Topping
- Half of 1 package (16 ounces) Driscoll's Strawberries
- 1 Package (6 ounces) Driscoll's Blackberries
- 6 large egg yolks
- 1 Package (6 ounces) Driscoll's Raspberries
Tart Shell
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BUTTER or COAT with cooking spray a 9-inch square fluted tart pan with removable bottom (or use a 9-inch round fluted tart pan with removable bottom).
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PLACE 1 ¾ cups all-purpose flour into a large bowl.
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ADD 1/4 cup powdered sugar and ADD 1/2 teaspoon salt.
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STIR to combine ingredients.
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ADD 10 tablespoons melted unsalted butter.
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ADD 3 tablespoons heavy cream.
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STIR until ingredients are fully moistened.
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TRANSFER dough to prepared tart pan.
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PAT dough evenly across bottom and up sides of tart pan.
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PRICK dough bottom all over with fork tines.
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CHILL in refrigerator 1 hour.
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PREHEAT oven to 375°F.
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LINE dough with parchment paper or aluminum foil and FILL with pie weights or dried beans.
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BAKE 15 minutes.
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REMOVE pie weights and foil and CONTINUE to BAKE about 15 minutes longer or until golden and PRESS down dough with back of spoon if it puffs up.
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ALLOW tart shell to cool completely in pan on a wire rack.
Pastry Cream
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PLACE 6 large egg yolks into a medium bowl.
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ADD 1/2 cup granulated sugar.
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WHISK until thoroughly blended.
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WHISK IN 1/4 cup cornstarch.
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SET ASIDE egg yolk mixture.
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POUR 2 cups whole milk into a saucepan.
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COOK over medium heat just until barely steaming. Do not overcook.
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ADD 2 tablespoons warm milk to egg yolk mixture slowly while WHISKING constantly.
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ADD 1/4 cup warm milk to egg yolk mixture slowly while WHISKING constantly.
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ADD half of remaining warm milk to egg yolk mixture slowly while WHISKING constantly.
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RECOMBINE all egg yolk mixture and all milk mixture in saucepan.
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COOK over medium heat while WHISKING constantly until mixture comes to a boil.
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CONTINUE COOKING and WHISKING until mixture becomes very thick.
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PRESS mixture through a fine mesh strainer into a medium bowl using the back of a ladle.
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ADD zest of 1 small lemon and ADD zest of 1 small lime and STIR to combine.
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PLACE a piece of plastic wrap directly onto surface of pastry cream and REFRIGERATE until chilled.
Topping
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STIR pastry cream and SPOON evenly in tart shell.
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HULL and SLICE IN HALF lengthwise half of 1 package (16 ounces) strawberries.
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ARRANGE strawberries around outer edge of tart.
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ARRANGE 1 package (6 ounces) blackberries inside edge of strawberries.
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ARRANGE 1 package (6 ounces) blueberries in center of tart.
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ARRANGE 1 package (6 ounces) raspberries on top of blueberries.
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CHILL in refrigerator until ready to serve.
Calories | 381.83 | |
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Total Fat | 20.51 g | |
Saturated Fat | 13.30 g | |
Cholesterol | 156.20 mg | |
Sodium | 525.87 mg | |
Total Carbohydrates | 44.19 g | |
Dietary Fiber | 2.27 g | |
Protein | 6.57 g |