Summer is officially here and here is a real special berry tart and vanilla chantilly cream for your next get together. It’s a real stunner and sure to be a crowd-pleaser. The tart cases and filling can be made ahead of time and stored in airtight containers (make sure the filling is stored in the refrigerator).
The sweet shortcrust pastry I used is really easy to make. I use this recipe and it has never failed me. You can use any berries for this recipe but I decided on blueberries, raspberries and strawberries for the filling and blueberries and raspberries for the topping. The cream is the perfect accompaniment to cut the sweetness and tartness of the berries and shortcrust pastry. Some vanilla ice cream would also work perfectly.
I beg you to try my berry tart and vanilla chantilly cream for your next get together or special occasion!
PrintBerry Tart with Vanilla Chantilly Cream
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The perfect summer berry tart for your next get together or special occasion. Serve with chantilly cream or vanilla ice cream. Yum!
- Prep Time: 30 minutes
- Cook Time: 30 mintes
- Total Time: 1 hour
- Yield: 6 tarts
- Category: dessert
Ingredients
Shortcrust pastry. Use this recipe
Small tart tins. I use these and they are great
500g frozen mixed berries
1/2 cup granulated sugar
juice of half a lemon
1 tsp vanilla extract
1 tbsp corn starch
2 tbsp water
Instructions
Start with making your shortcrust pastry
Heat oven to 180 degrees celsius
Roll out the pastry and line each of your mini tart tins with the pastry
Make sure you dock the pastry base with a fork
Line each tin with baking paper and weigh down with dry beans or pastry beans
Blind bake your tarts for 10 minutes and then remove the beans and baking paper and return them to the oven and bake for an additional 15 minutes until golden brown
Remove from tins and let cool on a rack
At this point you can store these for later use in a sealed container.
For the filling add the berries, sugar, lemon juice, vanilla extract and water to a saucepan and bring to a boil
Let simmer on medium heat for 10 minutes. The berries should break down completely.
In order to thicken the filling enough for the tart mix the cornstarch with some eater and mix into the berry mixture
Let cook for another 5 minutes and then remove from the heat and cool completely
To assemble fill each case with the cooled berry filling and top with fresh berries
Serve with chantilly cream of vanilla ice cream
Keywords: berry tart, berry tart and vanilla chantilly cream, sweet tart, berry, berries
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