Are you ready for the upcoming long weekend? Next Monday (May 30th) is Memorial Day. It is a federal holiday in the United States for remembering the people who pass away while serving in the country's armed forces. I salute to all those who served our country and keep us safe! Thank you and your family for all your sacrifices!
On a lighter note, the Memorial weekend is also the unofficial kick off of the summer grilling season! I’ll share a few of my favorites grilling recipes at the end of this post. If you’re hosting or attending a BBQ party this weekend, I highly recommend that you prepare this Mixed Berries and Cream Tart 雜莓奶油撻 to share with your friends and family! What is a party without desserts, right?
This Mixed Berries and Cream Tart is one of my favorite summer dessert. The tart shell is a combination of buttery and almond crust. The slightly nutty flavor adds the charming characteristic to this flaky crust. I filled the tart with the classic pastry cream and it’s quite simple to prepare. Be sure to check out the YouTube video at the beginning of this post for the step-by-step tutorial.
The stars of the show are really these gorgeous, sweet and juicy summer berries! I used a combination of blueberries, raspberries, blackberries and strawberries. You can use anything you like. For a glorious sheen finish, I brush these berries with a simple orange marmalade glaze. You can find the link to my homemade orange marmalade recipe at the end of this post as well. This Mixed Berries and Cream Tart is perfect for any summer celebration! Red, white, and blue for the patriotic colors and packed with the season’s best summer berries. It truly is a feast for the eyes and for your tummy! I guarantee your friends and family will love this dessert!
Tools and Ingredients Used:
Corn Starch (Click here for more information)
Ninja Foof Processor (Click here for more information)
Rectangular Tart Pan (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Silvered Blanched AlmondsClick here for more information)
Cooling Racks (Click here for more information)
Stand Mixer (Click here for more information)
Baking Sheets (click here for more information)
Other Grilling RecipesGrilled Ribeye Steaks with Vanilla Coffee Rub
Hamburger with Caramelized Onions and Spicy Mayo
Grilled Vegetables Salad
Citrus Marinated Tri Tip Roast with Garlic Herb Dressing
Spinach Pesto Spaghetti with Grilled Shrimp
**Link to Homemade Orange Marmalade recipe:
Mixed Berries and Cream Tart 雜莓奶油撻 - 製作及食譜
Ingredients for the Pastry Cream:
6 large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups whole milk
1 teaspoon pure vanilla extract
1 teaspoon Bourbon
1 tablespoon salted butter
1 tablespoon heavy cream
Ingredients for the Crust:
1/2 cup blanched almond
1 cup flour
1/3 cup powdered sugar
1/2 cup (1 stick) cold butter, cut into small cubes
1 tablespoon cold water
1 egg white
For the Filling:
2 cups of fresh mixed berries, I used strawberries, blueberries, raspberries, and blackberries
For the Glaze:
2 tablespoons orange marmalade**
1/2 teaspoon fresh lemon juice
a few fresh mint leaves for garnish, optional
powdered sugar for garnish, optional
To Prepare the Pastry Cream:In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 5 minutes, until very thick and pale yellow. Reduce to low speed, and then add the cornstarch until well incorporated.
In a medium saucepan, heat the milk over medium low heat until simmer. With the mixer on low, carefully pour the hot milk into the egg yolk mixture.
Then, pour the mixture back into the medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, about 5 to 7 minutes.
The mixture will be very thick, similar to pudding. Remove from heat and stir in the vanilla, Bourbon, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place a plastic wrap directly on top of the custard to prevent “skin” from forming on top. Refrigerate until cold, at least 4 hours.
To prepare the crust:
Place almonds in the bowl of a food processor and pulse until finely ground. Add flour and powdered sugar, pulse until combined.
Add the butter into the flour mixture and pulse until just combined; drizzle in water and pulse a few more times until the dough comes together. Remove dough from the food processor (be careful of the blade).
Roll the dough in between 2 plastic wraps until it covers the bottom and sides or a 4-by-15-inch rectangle tart pan. Carefully transfer the dough onto the pan. Gently press dough into the bottom and up the sides of the pan. Don’t worry if the dough tears, simply patch it back together.
Prick the dough with a fork to prevent from puffing up too much during baking. Then chill in refrigerator for 15 minutes.
Preheat oven to 375 degrees F. With a pastry brush, gently brush egg white onto the bottom and sides of the dough. Thus, will create a shield for the dough and it will stays crispy after filling in the pastry cream.
Loosely cover the edges of the tart with small pieces of foils. Bake for 15 minutes or until the bottom of the tart is slightly golden. Remove the foil and continue to bake for an additional 10 minutes uncovered. Remove from oven and place on a wire rack to cool completely before assembling.
To Prepare the Glaze:
In a small bowl, simply mix the 2 ingredients together.
When the tart shall and pastry cream are completely cooled. Gently remove tart shell from the pan and place on a serving plate. Fill the tart shell with the pastry cream until almost to the edges. Arrange mixed berries on top of the cream. With a pastry brush, gently brush the glaze on the berries. Garnish with fresh mint leaves, dust with powdered sugar, and enjoy!
**Link to Homemade Orange Marmalade recipe: