Red Berry Tarts

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RED BERRY TARTS : A SWEET AND TANGY DELIGHT

Red berry tarts are a truly delightful summer treat that combines freshness, lightness, and fruity flavors. These small sweet bites feature a crispy shortcrust pastry base, a smooth pastry cream filling, and a generous topping of fresh red berries. They are perfect for picnics, family meals, or simply to satisfy your fruity sweet cravings. Here’s how to make these delicious tarts with simple ingredients and an irresistible result.

INGREDIENTS FOR RED BERRY TARTS

To make red berry tarts, you will need the following ingredients:

THE SHORTCRUST PASTRY:

• 250 g all-purpose flour
• 125 g cold butter, cut into cubes
• 70 g powdered sugar
• 1 egg
• A pinch of salt
• 1 tablespoon cold water (if necessary)

THE PASTRY CREAM:

• 500 ml milk
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 4 egg yolks
• 120 g sugar
• 40 g cornstarch
• 30 g butter

THE TOPPING:

• 300 g fresh red berries (raspberries, blueberries, strawberries, blackberries)
• 2 tablespoons red fruit jam (optional, for glazing)

These ingredients will yield approximately 6 to 8 tarts, depending on the size of your tart pans.

HOW TO MAKE RED BERRY TARTS

1. PREPARE THE SHORTCRUST PASTRY

The first step in making red berry tarts is preparing the shortcrust pastry. In a large mixing bowl, combine the flour, powdered sugar, and a pinch of salt. Add the cold butter, cut into small cubes, and incorporate it into the flour mixture using your fingers until the texture resembles coarse crumbs.

Next, add the egg and mix quickly until the dough comes together. If the dough is too dry, you can add a tablespoon of cold water to bind it. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.

2. BAKE THE RED BERRY TARTS BASES

Preheat your oven to 180°C (350°F). Once the dough has rested, roll it out on a lightly floured surface until it’s about 3-4 mm thick. Use a round cutter or a glass to cut out circles of dough and fit them into your tart pans.

Prick the base of each tart with a fork to prevent it from puffing up during baking. Cover the bases with baking beads or dried beans, and bake them for 10-12 minutes. After this initial blind-baking step, remove the baking beads and continue baking for another 5 to 7 minutes, or until the tart bases are golden and crispy. Let them cool.

PREPARE THE PASTRY CREAM

1. COOK THE PASTRY CREAM

While the tart bases are baking, prepare the pastry cream. In a saucepan, heat the milk with the split vanilla bean (or vanilla extract). Once the milk begins to simmer, remove the saucepan from the heat.

In a bowl, beat the egg yolks with the sugar until the mixture becomes pale and creamy. Add the cornstarch and mix well. Slowly pour the hot milk into the egg mixture while whisking constantly, then pour everything back into the saucepan.

2. COOK THE CREAM

Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth and custard-like. Remove the saucepan from the heat and whisk in the butter in small pieces to create a smooth, glossy cream. Let it cool before using.

3. FILL THE RED BERRY TARTS

Once the tart bases have cooled, spoon a generous layer of pastry cream into each tart shell. Top with the fresh red berries, arranging them to create a colorful and attractive pattern. If you like a bit of shine, you can glaze the berries with warmed red fruit jam, which will also add a touch of sweetness.

SERVE THE RED BERRY TARTS

1. LET THEM REST BEFORE SERVING

Once your red berry tarts are assembled, let them rest in the refrigerator for about 30 minutes. This will allow the flavors to meld and the pastry cream to set.

2. SERVE AND ENJOY

Your red berry tarts are now ready to serve! Arrange them on a platter and enjoy this beautiful and tasty dessert. They can be served on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

CONCLUSION: A BALANCED AND COLORFUL DELIGHT

Red berry tarts are a simple yet refined dessert, perfect for any occasion. The combination of the crispy shortcrust pastry, smooth pastry cream, and fresh red berries offers a perfect balance of sweetness and tanginess. It’s an easy recipe to make and adaptable to whatever berries are in season, so you can enjoy the variety of red fruits year-round.