Mary Berry’s Crème Pâtissière Tart
Ingredients:
For the Pastry:
1 1/4 cups (160g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cubed
1/4 cup (50g) powdered sugar
1 large egg yolk
2-3 tablespoons cold water
For the Crème Pâtissière (Pastry Cream):
2 cups (500ml) whole milk
1 vanilla bean or 1 teaspoon vanilla extract
5 large egg yolks
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
2 tablespoons unsalted butter
For the Topping:
Fresh berries (such as strawberries, raspberries, blueberries)
Apricot jam (optional, for glazing)
Instructions:
In a large bowl, sift the flour and powdered sugar together.
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water. Mix until the dough begins to come together. If the dough is too dry, add an additional tablespoon of water.
Turn the dough onto a lightly floured surface and knead gently until smooth. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Prepare the Crème Pâtissière:
In a medium saucepan, heat the milk and vanilla bean (split and seeds scraped) or vanilla extract over medium heat until just boiling. Remove from heat and let it infuse for a few minutes.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until pale and smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil.
Once thickened, remove from heat and stir in the butter until melted and smooth.
Pour the crème pâtissière into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature. Then refrigerate until ready to use.
Bake the Pastry Shell:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled pastry to about 1/8 inch thickness and line a 9-inch tart pan with it. Trim any excess pastry.
Prick the base of the pastry with a fork, then line it with parchment paper and fill it with baking beans or rice.
Bake for 15 minutes, then remove the parchment paper and baking beans. Return the pastry to the oven and bake for an additional 10-15 minutes, or until golden and crisp.
Allow the pastry shell to cool completely before filling.
Assemble the Tart:
Once the pastry shell is cool, spoon the chilled crème pâtissière into the shell, spreading it evenly.
Arrange the fresh berries on top of the crème pâtissière in a decorative pattern.
If desired, warm the apricot jam and brush it over the berries to give them a glossy finish.
Serve:
Chill the tart in the refrigerator for about 30 minutes to set.
Slice and serve this elegant Crème Pâtissière Tart, perfect for a special occasion or a delightful dessert.
