Sunday sweets- tarts

Posted on: March 22nd, 2009 by admin No Comments

It is Sunday again already, how the week flies? Time again for more treats, a Sunday tradition perhaps. It is the best day to treat yourself with a luxurious tart, a reward for all you did during the week. This first one is perfect for all you southern hemisphereians who are lucky enough to have berries in season.

Vanilla Cream and Berry Tart

Modified from the cook and the chef.


Tart base

  • 3 1/2 c flour
  • 290g (1 1/4 c) softened butter, cut in cubes
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1 beaten egg
  • 1 egg yolk

Crème filling

  • 500ml (1 pint) milk
  • 4 egg yolks
  • ½ vanilla bean
  • 1/3 c cornflour
  • 1 c sugar

To assemble

  • 250ml (1/2 pint) soft whipped cream
  • 1 c blueberries
  • 1 c raspberries
  • 1 c strawberries (washed hulled and cut in halves or quarters)
  • 1 c blackberries
  • And any other berries that are in season (red currants, golden raspberries, young berries)

Tart Base

Preheat oven to 180ºC (350ºF). Put flour in a bowl, make a well and fold in all ingredients, then gather dough together. Use the heal of your hand to “smear” the front section of the dough. Regather dough and repeat just a few times, don’t overwork it. Cut into desired size, roll out to 4mm thick (1/4 in), place in tart shells, line with baking paper and weigh down with pastry weights or beans.

Bake for 30 to 45 minutes (depending upon the size of your tart and your oven).

If desired, remove baking paper and weights, egg wash and bake a further 5 minutes if you are filling your shell with very wet mixtures (it will water proof it).

You can make a bunch of these and freeze them for the next time you make tarts too.

Crème Patisserie

Mix together sugar, cornflour and egg yolks with a little milk to a slurry (thick liquid). Scrape vanilla bean into the milk and bring to the boil. Pour over egg mix while stirring constantly. Pour back into the saucepan and stir constantly over a medium heat until thick. Pour into a bowl/container and cover with baking paper (a cartouche) and allow to cool.

To Assemble

When the crème patisserie is cooled, place half in a bowl and gently fold through whipped cream to make the vanilla cream. Add more or less patisserie crème to your taste. Pile into pre baked tart shell and top with scattered berries piled high. Serve immediately.

Bakewell Almond Tarts


  • 1 1/4 c plain flour
  • 60g (1/4 c) chilled unsalted butter, cubed
  • 1–2.5 tbsp very cold water


  • 60g (1/4 c) unsalted butter
  • 1/4 c castor sugar
  • 3/4 c almond meal
  • 2 whole eggs
  • 1 egg yolk
  • 1/4 tsp bitter almond essence
  • 8 tbsp of good quality apricot jam
  • Sprinkle of slivered or flaked almonds



Sift the flour into a bowl and then tip into a food processor, add the butter and pulse until it resembles coarse breadcrumbs. With the motor running add tablespoon cold water, adding a little more at a time until the mixture forms a ball. Remove from the processor, shape into a flat round, cover with plastic wrap and refrigerate for at least 30 minutes.


Melt the butter to nut brown in a saucepan and cool. Beat together the rest of the ingredients (except the almonds) and finally beat in the butter (holding back the sediment) till it’s like a thick batter.

Spray the bottom of a water glass (8cm or just over 3 in). Roll the pastry thinly and cut into rounds and shape over the top of the glass. Bake in muffin trays at 180ºC (350ºF) for 10 minutes or until the base has set into shape.
Remove from the oven and spread 1 tablespoon apricot jam to each tart and bake for a further 2-3 minutes.
Pour the filling into each of the tarts, right to the top.
Scatter with almond flakes and place back into the oven till ‘just set’ – another 8-10 minutes.

Even though these seem a little time consuming, it is not difficult and they are WELL worth the effort, these extremely delicious little morsels will make you wish you had made more!

Tags: , ,

Leave a Reply