These berry and creme patisserie tarts make a wonderful tea time treat

500ml creme patisserie
2 cups fresh berries
Icing sugar to dust

250g plain flour, sieved
1/3 cup (50g) sieved icing sugar
125g chilled butter, cubed
1 egg yolk
1 tbsp chilled water or milk

How to
Pre-heat the oven to 180C.

Combine the flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Whisk the egg yolk into the water, or milk, and add the flour mixture. Pulse again until the pastry just comes together.

Turn the pastry dough onto a lightly floured surface and bring together into a smooth ball. Wrap the pastry dough in cling film and chill in the fridge for at least 30 minutes before using.

Roll your pastry out on a well floured, cool surface. To avoid sticking, you may also want to flour the rolling pin. Once it is smooth, even and approximately 1/2cm thick, use a side plate to cut out circles just big enough to line your tart bases.

Line the tart cases, pierce the base repeatedly with a fork, cover with greaseproof or baking paper and fill with dried beans or pie weights to prevent the pastry base from rising.

Bake for 15-20 minutes or until the pastry is golden brown. Remove from the oven and allow to cool completely before filling with creme patisserie and fresh berries.

Dust with icing sugar and serve

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