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Italian Triple Berry Tart Recipe

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This recipe for Italian Triple Berry Tart, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 1/2 cups flour
2 tbsp. sugar
1/2 tsp. salt
1/4 cup shortening
4 tbsp. butter, soft

Pastry Cream:
3 large egg yolks
1/3 cup sugar
2 tbsp. cornstarch
1 cup milk
2 tbsp. butter
1 tsp. vanilla extract
1/2 cup whipping cream

2 cups blueberries
2 cups raspberries
2 cups blackberries
powdered sugar

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 425 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.




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