Elegant berry tart

This berry tart was adapted from my previous raspberry almond cake recipe. In this recipe I used the same almond cake batter, but changed the recipe for the pastry cream. I made them individual instead of one cake…and top it with all kind of berries. It is a lot more labor work by making them in small size, but all worth it at the end…it is easier to serve, there is no mess whatsoever, and they are much more charming in small size 🙂
Don’t be intimidated by the steps, it is not as complicated as it might look, after all I was able to make it ;-).

Cake Layer
5 egg whites
2 tablespoons sugar
½ teaspoon cream of tartar
pinch of salt

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
¼ cup melted cooled butter
½ cup finely chopped, lightly toasted almonds

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Spoon the batter into the tart cups. Bake at 350 F for approximately 10~12 minutes or until lightly browned. Remove the tarts from the baking tray and let it cool in the cooling rack.

Pastry Cream

2 tablespoons all purpose flour
2 tablespoons cornstarch
¼ cup sugar
1 ¼ cup milk
2 egg yolks
2/3 cup whipping cream, whipped

Sift in a bowl the flour, corn starch an sugar. Add about 2 tablespoon of milk, stir well and add the egg yolks.
Heat the remaining milk in a saucepan and when the milk is just about to boil pour into the egg yolk mixture. Stir well and place the mix back to the saucepan and cook gently by stirring constantly until thickened. Leave to cold by covering with a plastic film to prevent the formation of skin. Fold in the whipped cream and the cream is ready to be used to fill the tarts.

Berries for garnish: strawberries, blackberries, raspberries, blueberries


Spoon the pastry cream on the tart shell, and garnish with berries.

Serve cold.

Curiosity Corner Jan 2013
Did you know that the colors of berries in general contain natural pigments rich in antioxidants, therefore are called “superfruits”? Antioxidants inhibit oxidation of molecules and it is important to prevent damaging in many physiologic systems. The usage of antioxidants is believed to prevent neurodegenerative diseases, cancer, cardiovascular diseases, and even aging.


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