For crust (or individual shells)-
Place flour, sugar, and salt in the bowl of electric mixer. Mix
well. Add chunks of butter and blend until mixture resembles
coarse meal. Add yolks, vanilla, and 2 t water and blend until
smooth. Remove dough and press into the bottom of a 10 inch
tart pan or divide and press into individual pans. Preheat oven to
375°F. Chill for one hour. Then, prick with fork and bake for 15
minutes.
For filling-
Blend flour, sugar, and salt in saucepan. Slowly whisk in the
milk and cook over medium heat, stirring constantly, until the
filling is smooth and thick, about 8-10 minutes. Stir in 1/2 c of
the mixture to the beaten egg yolks, then pour it back into the
pan. Cook for 5 more minutes, stirring constantly. Remove from
heat and stir in vanilla and butter. Cool mixture for 10 minutes,
pour into the baked tart shell filling it halfway, and refrigerate
for 2 hours.
Slice the strawberries in half and arrange them in rings over the
cream. Fill in spaces between strawberries with blueberries. Brush
melted preserves over the berries and the crust. Refrigerate until
ready to serve.
Originally Submitted
1/8/2011
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