FRUTTI DI BOSCO BERRY CREAM TART

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Frutti di Bosco Berry Cream Tart image

How to make Frutti di Bosco Berry Cream Tart

Provided by @MakeItYours

Number Of Ingredients 20

Crust (makes 2 dough balls):
•3 cups all-purpose flour
•1 1/4 cups (2 1/2 sticks) unsalted butter, cold
•3/4 cup powdered sugar
•1/4 cup ice water
•2 eggs
•1/2 teaspoon salt
•1/4 teaspoon lemon zest
Pastry Cream:
•4 cups whole milk
•8 egg yolks
•1 cup sugar
•2/3-3/4 cup flour
•1/2 vanilla bean, seeds scraped
Fruit Topping:
•1 cup blueberries
•1 cup raspberries
•1 cup blackberries
•1 cup red currants
•powdered sugar, for dusting

Steps:

  • To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
  • Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
  • Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
  • Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
  • Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
  • Refrigerate until completely chilled.
  • For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.
  • Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
  • Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
  • Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 350º F.
  • Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
  • Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
  • Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
  • Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
  • Remove and let cool completely.
  • Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside.
  • Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
  • Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

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