Summer fruit tart by Helen Vass
Last week we featured Helen Vass, the talented Scottish pastry chef, talking about summer in her kitchen, this week she is sharing with us her lovely summer recipe.
280g plain flour
150g cold unsalted butter
90g icing sugar
30g ground almonds
Pinch of salt
Blitz all the dry ingredients with the butter in a food processor until the mixture resembles a sandy consistency. Add the egg and blitz until the dough comes together. Wrap the pastry up in cling film and leave to rest in the fridge for a couple of hours. Roll the pastry out on a lightly floured surface. Line tart rings and blind bake at 180ºC for around 15 minutes until golden.
150g whipping cream 35% fat content
350g whole milk
100g pasteurised egg yolk
In a pot, heat the cream and milk along with the vanilla. In a bowl mix the sugar, cornflour, yolk, egg and trimoline. Pour the warm liquid over the egg mix and stir continuously with a whisk. Return this mixture to the pot and cook to 82ºC. Add the butter and then place in a tub with cling film on contact to cool.
Pipe creme patissiere into the blind baked tart shells and decorate with summer berries such as strawberries, raspberries and blueberries. Decorate with chocolate shards.