When the hedgerows are bursting with ripe summer fruit, what better way to celebrate the summer than with this stunning (and easy to make) tart.
Rich with buttery pastry, silky crème pâtissière, fresh softly whipped cream and juicy summer fruits. A true French treat.
Serves 6-8 people
Ingredients for the pastry
250g plain flour
150g butter
50g icing sugar
1 egg
Ingredients for the crème pâtissière
250ml whole milk
1 tsp vanilla bean paste or 1 vanilla pod split
50g caster sugar
3 free range egg yolks
10g flour
10g cornflour
Chantilly cream ingredients
200 ml double cream
1 tbsp icing sugar
½ tsp vanilla bean paste
Fruit topping
1 small punnet ripe strawberries
1 small punnet blueberries or blackberries
1 small punnet raspberries
Few sprigs of fresh mint
Edible flowers optional.
Method
I used a rectangular loose bottomed tart tin approx. 45cm x 15cm
Feel free to use whichever shape you have.
I buttered the whole tin and lined the bottom with parchment paper.
Start with the pastry.
Pulse together flour, icing sugar, cubed butter (cold) in a food processor until it resembles breadcrumbs. (fine to do by hand)
Next add 1 whole egg and pulse until it comes together.
Turn out of the food processor and push into a smooth disk shape, wrap in cling film and chill for 20 mins.
Pre heat the oven to 180c
Roll out your pastry on a floured worktop or between 2 pieces of parchment paper and carefully line your tin, pushing into the corners, and allowing the pastry to drape over the sides. (don’t trim at this point)
Don’t worry if the pastry tears, you can happily patch it all up with surplus dough.
Take a large piece of parchment paper, screw up into a ball to make it pliable then cover your raw pastry. Fill the tart tin with baking beans or dried pulses to stop the dough from rising.
Bake for 15 minutes in a 180c preheated oven.
Remove from the oven, allow to cool slightly, remove the baking beans and parchment.
Return to the oven to cook the base for a further 5 minutes.
Now allow the pastry to fully cool. Carefully trim off the excess pastry from the edges with a serrated knife (I use a bread knife)
Now for the crème pâtissière…. Please don’t worry, this sounds way more technical and fancy than it actually is!
Heat the milk and vanilla in a medium sized saucepan until bubbling.
Mix caster sugar, egg yolks, plain flour & cornflour together in a mixing bowl.
Add a good slosh of hot milk to the eggy mixture and beat. Add the rest of the milk, mix well then return to the pan and using a balloon whisk beat over a low heat until the mixture resembles thick custard.
It’s important you don’t heat the mixture too much as your egg will scramble (yuk!)
Now ¾ fill your pastry case with the crème pâtissière and allow to fully cool.
Topping time….
Add cream, a tablespoon of icing sugar, and vanilla bean paste to a bowl and whisk to soft peaks, Don’t over whisk as it will be difficult to spread over the crème pâtissière.
Gently smother over your crème pâtissière, leave room for the fruit though!
Now get arty with your choice of fruit and mint sprigs, use as much or as little as you like, and feel free to substitute with whichever soft summer fruits you love.
You can chill for use the following day if you can resist the temptation, or serve immediately.
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