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
[email protected]This 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
[email protected]I made this tart for a vegan friend and she loved it! I used a vegan cream cheese and butter.
Julian S.
[email protected]I used a gluten-free flour blend to make the crust. It turned out great!
Whittey Bwayi
[email protected]I added a layer of chocolate ganache to the top of the tart. It was delicious!
NANDALA ASHIRAPH
[email protected]I didn't have any summer berries, so I used frozen berries instead. It still turned out great.
Anthony Miller
[email protected]I had some trouble finding fresh mint, so I used dried mint instead. It still turned out great.
Thandolwethu Soyiyo
[email protected]This tart was a bit too tart for my taste. I think I'll use more sugar and less lemon juice next time.
Swazi Masimbonge
[email protected]The crust on this tart was a bit soggy. I think I'll blind-bake it next time.
Heera Gold
[email protected]This tart is a little too sweet for my taste. I think I'll use less sugar next time.
Maaz Ansar
[email protected]I'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
[email protected]This tart is so delicious and easy to make. I love that I can use fresh berries from my garden.
Robin Baty
[email protected]I've made this tart several times now and it's always a hit. It's my go-to dessert for summer parties.
Naseer Khan
[email protected]I made this tart exactly as the recipe said and it turned out perfect. I highly recommend it!
Bordy Epic
[email protected]This 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
[email protected]I'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
[email protected]This tart is perfect for summer. It's light and refreshing, and the flavors are just perfect.
Bernard Gamoso
[email protected]I 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
[email protected]This 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
[email protected]I made this tart for a party and it was a hit! Everyone loved it.
Pa Vang
[email protected]This 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.