Recipe for berry tart
Delicate small berry tarts.
Sweet and smooth pastry cream in crispy shortcrust bases, garnished with your favorite berries. A perfect companion to coffee after a lovely meal. Serve these berry tarts, for example, the next time you have guests or simply want to treat someone you care about. I did the latter 🙂
Ingredients
- 2 Shortbread Bases
- Cake Cream Dr. Oetker cake cream packet
- Berry 2 handfuls
- 100 gram White chocolate
Instructions
Shortcrust Pastry Bases
- I used the recipe for these shortcrust pastry bases.
- While the bases are cooling,
- You can always take the easy way out, and I often do: Therefore, I made the cake cream from a Dr. Oetker packet.
- However, I have also experimented with a cake cream using the sous vide method, and you can find the recipe here.
- Find a pot and a bowl. The bowl should fit on top of the pot and be able to withstand heat.
- Pour water into the pot - only fill it halfway up.
- Place the pot on the stove and heat the water. Do not let it boil; keep it just below boiling point.
- Chop the chocolate into smaller pieces.
- Put the chocolate pieces in the bowl and place it over the pot.
- Let the white chocolate melt.
- Rinse the bubble wrap. Dry it with a tea towel or some kitchen paper.
- Pour the melted white chocolate over the bubble wrap.
- Let it harden and then peel off the bubble wrap.
- Put the cake cream into a piping bag.
- Distribute the cake cream into each tart form using the piping bag.
- Rinse the berries and arrange them on top of the tarts.
- Optionally, decorate with edible flowers (I used pansies here).
