Fruit Of The Forest Tart
Adapted from Recipes from an Italian Summer by Phaidon $59.95
For the creme patissiere
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500ml/18 fl oz milk
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100g/3.5 ozs caster or superfine sugar
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3 egg yolks
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grated zest of 1 lemon
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80g/3oz cornflour
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1 teaspoon vanilla paste or extract
for pastry dough
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300g plain flour
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150g butter plus extra for greasing tart pan
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120g caster or superfine sugar
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grated zest of 1 lemon
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3 egg yolks
For the decoration
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1 small punnet of blueberries
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1 small punnet of raspberries (or whatever berries you like)
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1 tablespoon icing sugar
You will also need a buttered 22cms loose bottomed tart tin
Step 1 - To make the creme patissiere, pour the milk in a pan and stir in the sugar, egg yolks. lemon zest and cornflour. Cook over medium heat stirring constantly with a flat bottomed wooden spoon. As soon as it comes to the boil, beat the mixture vigorously, boil for a few more seconds, then pour into a bowl and add the rum. Cover the creme patissiere with cling wrap directly over the top to prevent a skin forming.
Step 2 - Preheat the oven to 160C/325F/ Gas mark 3. To make the pastry dough, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the sugar, lemon zest and egg yolks and knead together adding some water to bind it if necessary. Cut off one quarter of the dough, wrap it in cling film and set it aside. Shape the remaining 3/4 of the pastry into a ball and flatten the top. Take out two large sheets of greaseproof paper and roll out the pastry between them. Carefully lift off the top sheet and place the tart tin on top and flip it over. It may break, this is a delicate dough (but oh so yummy) but that's ok. Patch up any bits. And let it be known that it is easier to transfer from the paper to the pie tin if you do refrigerate it for an hour. Mine fell apart at many places but the custard and fruit will hide most patch work. Dock the base with a fork and line with greaseproof paper and fill it with ceramic baking beads or uncooked rice or beans.
Step 3 - Bake the pastry for 30 minutes, then remove the paper and beads from the oven and bake for another 10 minutes. Leave to cool.
Step 4 - Preheat the oven again to 160C/325F/ Gas mark when the tart is cool. Spread the creme patissiere evenly over the bottom of the pastry. Then roll out the remaining 1/4 of the pastry and cut into strips and lay them in a pattern-stripes of lattice or words, whatever tickles your fancy. Bake for 30 minutes until the strips of pastry are golden brown. Remove the tart and leave to cool. Once cool, decorate with berries and dust with icing sugar.