Cristine of Cooking with Cristine picked Quick Classic Berry Tart. This sweet buttery tart crust filled with a vanilla pastry cream and topped with fresh fruit is the ideal spring or summer dessert.
Since I was having guests for dinner last week we made mini tarts to serve for dessert. This was the perfect dessert to have for company because both the pastry cream and the tart shells were made a day ahead. At the last minute all we had to do was assemble the tarts. We are lucky enough to live close to a small farmer's market and were able to get some delicious farm fresh berries and when we were putting everything together, we chose not to glaze the tarts since the berries were so ripe and sweet.
Because the tarts were small and the crust thick, we made small mounds of the pastry cream, which provided the right balance of crispy crust to creamy filling. We topped each of them with a single type of berry since they were mini tarts, but on a larger tart a mix of several berries would also be good.
I had a few tart shells and pastry cream left over so I mixed the pastry cream with some caramel sauce I had made earlier and made a few banana caramel tarts. These were good, but we all liked the combination of the simple vanilla cream with the sweet, fresh berries the best. This is a great recipe for experimenting with seasonal fruits and new flavor combinations and I know we will be trying it again with whatever we can get at our farmer's market this summer.
Thank you Cristine for a classic, and versatile recipe. If you want to see what the other TWD bakers made check our blogroll.