SUMMER BERRY MINT CREAM TART
Categories Milk/Cream Mixer Dessert Bake Kid-Friendly Blueberry Raspberry Strawberry Mint Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make the shell:
- In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden. Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely. (The shell will be very crisp and cookie-like.)
- Make the mint cream:
- In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly.
- Arrange the shell on a large plate and fill it with the mint cream. Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour. The tart may be made 1 day in advance and kept covered loosely and chilled.
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Jakemaa Malik
malik72@hotmail.co.ukThis tart is so versatile. I've made it with different berries, different herbs, and even different types of cream. It always turns out great.
Mustapha Abisola
mustapha.a@yahoo.comI made this tart for a vegan friend and she loved it! I used a vegan cream cheese and butter.
Julian S.
js35@yahoo.comI used a gluten-free flour blend to make the crust. It turned out great!
Whittey Bwayi
bwayi_w@yahoo.comI added a layer of chocolate ganache to the top of the tart. It was delicious!
NANDALA ASHIRAPH
ashiraphnandala73@aol.comI didn't have any summer berries, so I used frozen berries instead. It still turned out great.
Anthony Miller
amiller67@gmail.comI had some trouble finding fresh mint, so I used dried mint instead. It still turned out great.
Thandolwethu Soyiyo
thandolwethus@hotmail.comThis tart was a bit too tart for my taste. I think I'll use more sugar and less lemon juice next time.
Swazi Masimbonge
m_swazi45@yahoo.comThe crust on this tart was a bit soggy. I think I'll blind-bake it next time.
Heera Gold
g67@gmail.comThis tart is a little too sweet for my taste. I think I'll use less sugar next time.
Maaz Ansar
m_ansar@hotmail.comI'm not much of a baker, but this tart was easy to make and it turned out great. I'm definitely going to try more of your recipes.
Sadam Shakaram
sshakaram@yahoo.comThis tart is so delicious and easy to make. I love that I can use fresh berries from my garden.
Robin Baty
baty_robin@hotmail.comI've made this tart several times now and it's always a hit. It's my go-to dessert for summer parties.
Naseer Khan
naseerkhan60@yahoo.comI made this tart exactly as the recipe said and it turned out perfect. I highly recommend it!
Bordy Epic
bordye18@hotmail.comThis tart is a bit time-consuming to make, but it's definitely worth it. The end result is a beautiful and delicious tart that will impress your guests.
Audrey Denise
denise9@hotmail.comI'm not a huge fan of berries, but I really enjoyed this tart. The cream filling and mint really balance out the tartness of the berries.
Kaptn
kaptn84@yahoo.comThis tart is perfect for summer. It's light and refreshing, and the flavors are just perfect.
Bernard Gamoso
bg16@aol.comI love the combination of flavors in this tart. The berries are sweet and tart, the mint is refreshing, and the cream filling is rich and creamy.
Anthony Bronsozian
a_bronsozian0@hotmail.comThis tart is so easy to make and it looks so impressive. I'm definitely going to make it again for my next dinner party.
Maruf Hossain Saddam
saddam_m@gmail.comI made this tart for a party and it was a hit! Everyone loved it.
Pa Vang
pv@yahoo.comThis tart was amazing! The flavors of the summer berries and mint were perfect together, and the cream filling was light and fluffy. I will definitely be making this again.