Vanilla, raspberry and currant tart

Words cannot describe how much I love this dessert! Probably because it is sweet and sour and because every component is so perfect so, together, they make magic on a plate. This is also the first out of three Christmas desserts that I will be posting during December.

Ingredients for 8 small tarts

For the dough

150gr butter

4dl flour

0,5dl powdered sugar

1 egg

Water if needed

For the vanilla cream

1 vanilla pod

5dl milk

1,5dl sugar

7 egg yolks

0,75dl corn starch

50gr soft butter

300-400gr raspberries

200-300gr currants

Process

For the dough

In a bowl place butter, sugar and flour. Using fingertips or a fork combine until the mixture resembles wet sand.

Add the egg and kneed just until the dough forms. If the dough is too dry add a few drops of water.

Cover the dough with some plastic wrap and leave in the fridge for at least 30 minutes.

Divide the dough into 8 equally big pieces. On a lightly floured surface flatten each piece until a couple of mm thick and transfer to the baking form. Cut off any excess dough. Or place a ball of dough into baking form and flatten it using fingertips.

Using a fork, stab the dough in few places. Cover each baking form with some aluminium foil making sure it is touching the dough everywhere.

Bake in the oven, on 175 °, for 5 minutes then remove the foil and bake for additional 5-10 minutes or until lightly golden brown. Leave to cool completely.

For the vanilla cream

Cut the vanilla pod into half on the long side and using the same knife, scrape out all the seeds. Place the seeds and the pod in a wide pot with milk. Bring to a boil.

In the meantime, using an electric mixer, mix egg yolks, corn starch and sugar until fluffy and pale.

When the milk starts to boil remove it from the heat and remove the vanilla pod. Pour half of the milk over the egg mixture and using a hand metal whisk, whisk until combined then add the rest of the milk and whisk briefly.

Place the same pot that milk has been cooking in on the medium to high heat and add the milk and egg mixture. Continue whisking all the time vigorously. When it starts to thicken whisk for another 5 seconds then transfer the mixture into a clean bowl. Add the butter and mix until combined and smooth in texture. Immediately place the bowl in the fridge and leave to cool completely, whisking a couple of times during that time. If, when completely cooled, the cream is not smooth-strain it.

Assembling

Fill each tart bottom with some vanilla cream and top with berries. 

Enjoy!

M