The Pie and Pastry Bible
Fresh Berry Tart
Page 255
Cuisine: North American | Course Type: Pies and Tarts
(1 review)
Tags: pate sucree pastry cream cookie crust
Recipe Reviews
andrew from Vancouver Island, BC
This got raves as the dessert at a recent BBQ. I made it as written in the recipe (with one exception) with her Sweet Cookie Tart Crust, Pastry Cream and fresh blueberries and raspberries.
I made the pastry cream, but didn't add the whipped cream as recommended, so it was heavier than in the regular recipe. It was thick but not quite thick enough to prevent it from oozing out when I started cutting the tart. Maybe it would have worked better with the whipped cream as it would have been lighter and possibly a bit stiffer (if that's not a contradiction).
Anyway, though a bit messy, it was delicious, and we ate it all up.
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