"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Shell:
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

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 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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