Directions: |
Directions:Shell: In a medium bowl, with a fork, stir flour, sugar and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes. Pastry Cream: In a small bowl, whisk egg yolks, sugar and cornstarch until blended. In a 2-quart saucepan, heat milk until simmering. While constantly whisking, pour in about 1/2 of the yolk mixture; beat well. Pour the remaining egg yolk mixture into saucepan; whisking well. Reduce heat until pastry cream thickens and boils; boil for 1 minute. Remove saucepan from heat; stir in butter and vanilla. Transfer pastry cream into a medium bowl; cover with plastic wrap and refrigerate for at least 2 hours. Take the chilled dough and on a floured surface roll it out into a 14 inch round. Press dough into a 11x1-inch tart pan, with a removable bottom. Fold overhang in and press against the side of the tart pan to form a ridge about 1/8-inch above the edge of the pan. With a fork, prick dough to prevent shrinking during baking. In a preheated 425º oven, bake for 25 minutes or until golden brown. Cool completely. Up to 2 hours before assembling; in a small mixing bowl, beat the whipping cream until stiff peaks form. Beat pastry cream with a whisk until smooth; fold in whipped cream. Fill the tart shell with the pastry cream; top with berries and sprinkle with powdered sugar. |
Personal
Notes: |
Personal
Notes: This classic Italian dessert can be made a day ahead of time. Make the shell and pastry cream in advance, then before serving, beat in the whipped cream, fill the shell and top with berries.
|
This recipe for Italian Triple Berry Tart is from