Berry Tart Pie
A shortcrust tart pie with a mixed forest-berry filling (blueberries, raspberries, strawberries) set in a vanilla cream custard.
Ingredients
| 300 g | flour (for the base) |
| 200 g | cold cow's butter |
| 100 g | icing sugar |
| 1 | egg |
| 100 g | mix of forest berries (blueberries, raspberries, strawberries) (for the filling) |
| 200 ml | heavy cream |
| 4 | eggs |
| 1 tea cup | sugar |
| 2 | vanilla |
Instructions
- From the flour, butter and icing sugar knead a dough. Add the egg and, if the dough becomes too firm, add 1-2 tablespoons of cold water. Wrap in cling film and leave in the fridge for 30 minutes to firm up.
- Then roll out the dough and transfer it to the baking tin. Prick it with a fork and bake in an oven preheated to 180 degrees for 20 minutes. After the base is baked, brush it with beaten egg white so it doesn't absorb moisture from the filling.
- In a bowl mix the eggs, cream, sugar, starch and vanilla until a smooth mixture forms. Distribute the fruit over the ready base, pour over the egg mixture and bake the dessert in an oven preheated to 180 degrees for 40 minutes.