Red, white and Blueberry Tart
What could be better on the Fourth than a strawberry and blueberry tart? One that is easy and frugal!
My last post was about easy homemade puff pastry, and I use that as a base here. Then, you can either use my take on pastry cream (below) or you can whip up a boxed pudding. Top it all off with blueberries and sliced strawberries tossed in a little strawberry jam and you have an almost effortless patriotic tart!
EASY PASTRY CREAM
6 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
2 cups whole milk
Whisk together in a small bowl the egg yolks, sugar, cornstarch and vanilla.
In a small saucepan, heat milk over medium high heat until it just starts to simmer. Add a few tablespoons of the hot milk to the egg yolk mixture and whisk. The whisk in a few more tablespoons of hot milk.
Whisk the egg yolk mixture into the milk a little at a time, whisking vigorously.
Whisk and cook for about 2 minutes, or until mixture is thickened.
TO ASSEMBLE TART:
Place a disc of cooked pastry on a serving plate. Spread a thin layer of pastry cream on top. Toss blueberries and sliced strawberries in a little jam. Spread berries on top and sprinkle with a little powdered sugar as a garnish.
– posted by Donna
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