Baies et citron tart (Print Version)
# Ingredients:
→ For the tart bases
01 -
½ teaspoon vanilla extract
02 -
1 to 2 tablespoons cold water
03 -
50 g sugar
04 -
160 g flour
05 -
115 g cold butter, diced
06 -
1 pinch of salt
07 -
1 egg yolk
→ For the lemon and vanilla cream
08 -
120 ml heavy cream
09 -
3 egg yolks
10 -
Zest from one lemon
11 -
240 ml whole milk
12 -
2 tablespoons cornstarch
13 -
2 tablespoons butter
14 -
1 teaspoon vanilla, either extract or pod
15 -
50 g sugar
→ For the topping
16 -
Mint leaves (as garnish)
17 -
1 tablespoon apricot jam (for finishing glaze)
18 -
1 cup fresh berries (strawberries, blueberries, raspberries, blackberries)
# Instructions:
01 -
Shape the dough into a ball, wrap it tightly with plastic wrap, and set it in the fridge for 30 minutes.
02 -
In a saucepan, bring the milk, cream, lemon zest, and vanilla to just before boiling.
03 -
Whisk the egg yolks, sugar, and cornstarch in a bowl until smooth.
04 -
Slowly pour a bit of the warm milk into the egg mixture while whisking, and then pour it all back into the pot.
05 -
Stir over medium heat until it thickens, then remove from the heat and mix in the butter.
06 -
Scoop the cream into a bowl, cover directly with plastic film to avoid a skin, and chill in the fridge.
07 -
Use a spoon or piping bag to spread the lemon cream into the baked tart bases.
08 -
Arrange your fresh berries neatly on top of the cream.
09 -
Melt the apricot jam slightly and lightly brush it over the fruit for shine.
10 -
Top with a few mint leaves for a fresh pop of color.
11 -
Combine flour, butter, sugar, and salt in a mixer and blend until crumbly.
12 -
Add the egg yolk, vanilla, and cold water. Mix until a dough starts to come together. If it’s dry, add a splash more water.
13 -
Flatten the dough on a floured surface and cut out circles slightly larger than your tart pans.
14 -
Press the dough into tart pans, prick the base with a fork, and cool for 10 minutes in the fridge. Line with baking paper and weights, then bake at 175°C for 15 minutes. Remove the weights and bake 5 more minutes. Let it cool completely.
# Notes:
01 -
You can make the tart bases ahead and keep them in an airtight container for up to 3 days.
02 -
The cream will stay good in the fridge for 2 days if covered tightly with plastic wrap.