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.
- 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
- 100g pure icing sugar
- 100g unsalted butter, room temperature
- 250g plain flour
- 1 whole egg
- 1 egg yolk
For the pastry
- Combine the icing sugar, butter and flour in the food processor and mix until it resembles breadcrumbs
- Add egg and yolk and process until pastry just comes together
- Knead lightly and cover in plastic wrap, rest in fridge for an hour
- 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
- Prick the base and bake at 180C for 20-25 minutes or until pale golden then cool
For the filling
- Combine milk and vanilla bean in a medium saucepan and bring just to the boil then remove from heat and discard vanilla bean
- Whisk egg yolks, sugar and flour in a bowl then pour in the hot milk, stirring constantly
- Pour into a clean saucepan and stir constantly over low heat for 3-5 minutes or until thickened
- Cool and then fold in whipped cream
- Spoon into the pastry shell, arrange berries on top and dust with icing sugar.