Berry Tart with Vanilla Cream

This has been on high rotation for me this summer as a celebration tart – people’s birthdays, Christmas, New Years.

Any excuse really.

The vanilla cream is like a creme patissiere I guess but softer. It will run and while the original recipe uses a long rectangular tart tin, I find individual tartlette cases work a treat – nice shortcrust pastry that cracks on eating, letting the vanilla cream escape onto your plate. Mmmm.

The pastry recipe I’ve posted below is the one with the original – I use my normal shortcrust pastry because I’m stubborn like that.

Berry Tart with Vanilla Cream
Paul Camilleri, as appeared in the(sydney)magazine

  • 250ml milk
  • 1 vanilla bean, split
  • 3 egg yolks
  • 75g sugar
  • 25g plain flour
  • 125ml thickened cream, whipped
  • 3-4 punnets fresh berries
  • icing sugar, for dusting

Pastry

  • 100g pure icing sugar
  • 100g unsalted butter, room temperature
  • 250g plain flour
  • 1 whole egg
  • 1 egg yolk

For the pastry

  1. Combine the icing sugar, butter and flour in the food processor and mix until it resembles breadcrumbs
  2. Add egg and yolk and process until pastry just comes together
  3. Knead lightly and cover in plastic wrap, rest in fridge for an hour
  4. Roll pastry out on a lightly floured surface and line a 10cm x 33cm tart tin and rest again in the fridge for another 30 minutes
  5. Prick the base and bake at 180C for 20-25 minutes or until pale golden then cool

For the filling

  1. Combine milk and vanilla bean in a medium saucepan and bring just to the boil then remove from heat and discard vanilla bean
  2. Whisk egg yolks, sugar and flour in a bowl then pour in the hot milk, stirring constantly
  3. Pour into a clean saucepan and stir constantly over low heat for 3-5 minutes or until thickened
  4. Cool and then fold in whipped cream
  5. Spoon into the pastry shell, arrange berries on top and dust with icing sugar.

Serves 6