½ pint fresh Blueberries
½ pint fresh Raspberries
½ pint fresh Blackberries
10 fresh Strawberries quartered
2 cups of Flour
9 tablespoons of Butter-cold
Pinch of Sea Salt
4 tablespoons cold water
2 egg yolks
Cut cold butter and salt into sifted flour.
Work the butter into the flour with your hands until it resembles wet sand.
Add water and egg yolks and incorporate until the dough just holds together.
Form the dough into a ball and cover with plastic.
Refrigerate for at least 1 hour.
Roll out your Short crust, line your tart pans-(a muffin tin will work if you don’t have a tartlet pans)
This recipe makes 8-10 mini shells.
Bake your shells for 20 minutes at 180c/350f or until golden brown.
Vanilla Pastry Cream
2 egg yolks
5 teaspoons sugar
11/2 teaspoons vanilla bean paste- extract is fine
½ teaspoon sea salt
2 teaspoon flour
11/2 cups milk
1 tablespoon butter
In a medium bowl add eggs, yolks, sugar vanilla bean paste and salt.
Whisk until frothy.
Add flour and whisk until smooth.
Heat milk until it’s just about to boil. Remove pot from heat.
Whisk 1/4 cup hot milk into egg mixture
Repeat with another ¼ cup and whisk!
Whisking rapidly pour the entire egg mixture into the rest of the milk mixture and return to heat.
Whisk until mixture thickens., about 4 minutes or so.
When mixture has thickened, remove from heat and whisk in 1tablespoon butter. Whisk until smooth and shiny.
Pour into a bowl and place a piece of cling film directly on top of pastry cream to prevent a skin from forming.
Chill for 1 at least hour.
Drop 1 heaping tablespoon of pastry cream into each tart shell.
Top with a mixture of berries.
Place in refrigerator until ready to serve.
Sprinkle with confectioners sugar just before serving.