Berry Tart

Been baking dull colour things, so here's a colourful entry! Berry Tart!!! Specifically, raspberries, blueberries and strawberries, and pastry cream under it all, which is actually custard cream with flour added in and cooked at high heat.

Guess the addition of flour made the custard cream more gelatinous. In any case, I almost burnt the pastry cream, but it tasted real good, probably because I was added full-cream milk powder and was a little more generous with the vanilla essence.

Actually it was pretty easy to make - took less than 2 hours although I did make the dough overnight. Cost price: ~$20 and that's because raspberries are a little more expensive. Come to think of it, I could divide this into 6 slices, and each could probably sell about $5 at restaurants/cafes, which makes this worth ~$30, and giving me a $10 profit!

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Recipe:

Short Crust Pastry ingredients:
Cold Unsalted Butter 60g
Pastry Flour 100g
Sugar 1/4 tsp
Salt 1/8 tsp
Cold watrer 50g
1. Place flour, sugar and salt together and rub into the butter using fingertips, until mixture resembles breadcrumbs. Add in water and mix until you get a smooth dough.
2. Roll out dough to about 5mm thickness and cover a 20cm tin tart.
3. Bake at 200 degrees C for about 20 minutes.

Pastry Cream ingredients:
Whole milk 200g
Vanilla essence 1tsp
Egg yolks 3
Castor sugar 50g
Pastry flour 20g

1. Boil milk and vanilla essence.
2. Seperately, beat egg yolks and sugar until pale yellow in colour. Add in flour and mix well.
3. Stream hot milk mixture into the egg yolk mixture.
4. Bring the combined mixture back to heat, stirring constantly to prevent burning, until mixture is thick and glossy.

Assembly:
1. Gently beat the pastry cream so that it is light and creamy.
2. Spread cream into the tart. Place desired fruits on the top.
3. Dust with icing sugar if desired.