We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I do not promise you that this tart with vanilla cream and berries will be the last dessert that I will post because the "sweet phase" continues ... I don't know why but in this period it gives me joy only to make sweets and give them away :) to the recipe ... I wanted to try this much vaunted vanilla cream by Pierre Hermè, a well-known French pastry chef and I must say that it is really delicious. The combination of the crispness of the pastry, the sweetness of the vanilla cream and the pungent taste of the berries makes this tart truly unique, try it! I wish you a very sweet weekend by virtually offering you a slice of tart with vanilla cream and berries.
Prepare the shortcrust pastry.
In a bowl, arrange the flour with the sugar, the butter cut into pieces, the baking powder and the grated rind of a lemon.
Work the mixture quickly, with your fingertips, until you get a crumbly mixture, then add the eggs and start mixing the dough.
Work the ingredients quickly to form the classic ball that you will wrap in plastic wrap, put in the fridge and let it rest for at least half an hour
Meanwhile, prepare the cream.
Pour the fresh cream into a saucepan with the vanilla pod engraved along its entire length. Bring to a boil over low heat, then remove the vanilla pod and allow to cool.In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy, add the starch and finally add the cream.
Put the saucepan on the stove over very low heat, stirring, being careful not to let the vanilla cream boil
As soon as the cream has thickened, remove it from the heat and let it cool.
As soon as the cream has cooled, add the mascarpone and mix gently with a wooden spoon.
Now take the shortcrust pastry back and spread it out on a floured pastry board; line a tart mold with parchment paper and lay the shortcrust pastry layer. Pierce the shortcrust pastry layer with the teeth of a fork and bake at 180 °, cook for about 20 minutes or until the shortcrust pastry is golden.
Now pour the vanilla cream over the shortcrust pastry
Now arrange the berries over the entire surface of the tart
Put the tart with vanilla cream and berries in the fridge to rest, then bring to the table and serve.