Mary Berry’s Crème Pâtissière Tart combines silky smooth custard with a crisp, buttery pastry. This delightful tart is not only a feast for the eyes with its golden crust and creamy filling but also a treat for the palate. The preparation time is around 40 minutes, with a cooking time of approximately 20 minutes, making this exquisite tart a perfect choice for both special occasions and everyday indulgences.
What is Mary Berry Crème Pâtissière Tart
Mary Berry’s Crème Pâtissière Tart is a classic French dessert that features a rich and creamy custard, known as crème pâtissière, encased in a sweet pastry shell. This recipe brings a touch of sophistication to any table, showcasing Mary Berry’s signature approach to baking.
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Why You Should Try This Recipe
- Unmatched Elegance: Its refined appearance is perfect for dinner parties.
- Deceptively Simple: Despite its luxurious look, it’s quite straightforward to make.
- Versatility: Ideal as a base for a variety of fruits and toppings.
Ingredients Needed for Mary Berry Crème Pâtissière Tart
- 1 prebaked tart shell (about 9 inches)
- 250 ml milk
- 50 ml heavy cream
- 4 large egg yolks
- 60 grams sugar
- 1 vanilla pod, split, and seeds scraped
- 25 grams all-purpose flour
- 25 grams cornstarch
Instructions to Make Mary Berry Crème Pâtissière Tart
- Heat the Milk: Combine milk, cream, and vanilla seeds in a saucepan and bring to just below boiling.
- Mix Egg Yolks and Sugar: Whisk the egg yolks with sugar until pale, then incorporate the flour and cornstarch.
- Combine and Cook: Gradually pour the hot milk mixture into the egg mixture, return to the heat, and cook until thickened.
- Fill the Tart Shell: Pour the crème pâtissière into the prebaked shell and smooth the top.
- Chill: Refrigerate the tart until set, about 2 hours.
What Goes Well With Mary Berry Crème Pâtissière Tart
- Summer Berries: Fresh strawberries or raspberries add a pop of color and freshness.
- Chocolate Shavings: Sprinkle dark chocolate shavings for a rich contrast.
- Mint Garnish: Fresh mint leaves enhance the tart’s freshness.
- Citrus Zest: Lemon or orange zest can brighten the creamy filling.
- Dessert Wines: Pair with a sweet Riesling or Moscato for a luxurious finish.
Expert Tips for Making the Best Mary Berry Crème Pâtissière Tart
- Silky Smooth Custard: Strain the crème pâtissière to remove any lumps for a silky texture.
- Prevent Skin: Cover the crème pâtissière with plastic wrap touching the surface while it cools.
- Even Cooking: Stir constantly to ensure the custard cooks evenly without burning.
- Fresh Vanilla: Use a fresh vanilla pod for the most aromatic flavor.
- Perfect Pastry: Ensure the tart shell is golden and fully baked to prevent sogginess.
Easy Variations of Mary Berry Crème Pâtissière Tart
- Seasonal Fruit: Top with seasonal fruits for a colorful variation.
- Spice It Up: Infuse the milk with cinnamon or nutmeg for a spiced flavor.
- Liqueur Flavored: Add a splash of Grand Marnier or rum for an adult twist.
Best Practices to Store Mary Berry Crème Pâtissière Tart
- Keep Cool: Store in the refrigerator to maintain freshness.
- Airtight Storage: Use an airtight container to prevent absorption of other flavors.
- Short-Term Only: Best consumed within 48 hours for optimal freshness.
Best Practices to Reheat Mary Berry Crème Pâtissière Tart Recipe
- Serve Cold: This tart is best served cold and does not need reheating.
- Refresh the Flavor: If desired, refresh with a light dusting of powdered sugar before serving.
Nutrition Value (per serving):
- Calories: 300 kcal
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 115 mg
- Sodium: 160 mg
- Fiber: 1 g
- Sugar: 20 g
FAQs
Can Mary Berry’s Crème Pâtissière Tart be made ahead of time?
Yes, you can prepare Mary Berry’s Crème Pâtissière Tart up to a day in advance. Assemble the tart and store it in the refrigerator, covered, to maintain its freshness. This makes it an ideal dessert for events where time is of the essence.
What can be used as a substitute for vanilla pods in the tart?
If vanilla pods are not available, you can use an equal amount of pure vanilla extract as a substitute. Generally, one vanilla pod can be replaced with 1 teaspoon of pure vanilla extract to achieve a similar flavor profile in your Crème Pâtissière.
How do you prevent the crème pâtissière from forming a skin as it cools?
To prevent skin from forming on the crème pâtissière as it cools, place a piece of plastic wrap directly on the surface of the custard. This contact prevents air from drying out the surface and forming skin.
Is there a dairy-free alternative for making Mary Berry’s Crème Pâtissière Tart?
For a dairy-free version of Mary Berry’s Crème Pâtissière Tart, replace the milk and cream with almond milk or coconut milk. These alternatives will provide a creamy consistency while also adding a slightly nutty or tropical flavor to the dessert.
Final Words
Mary Berry’s Crème Pâtissière Tart is a testament to the beauty and simplicity of classic baking. It’s an inviting recipe that offers a gateway to mastering the art of French desserts. This tart promises to be a delightful conclusion to any meal, ensuring every bite is as rewarding as the last.
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Mary Berry Crème Pâtissière Tart
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Mary Berry’s Crème Pâtissière Tart is a classic French dessert that features a rich and creamy custard, known as crème pâtissière, encased in a sweet pastry shell. This recipe brings a touch of sophistication to any table, showcasing Mary Berry’s signature approach to baking.
Ingredients
- 1 prebaked tart shell (about 9 inches)
- 250 ml milk
- 50 ml heavy cream
- 4 large egg yolks
- 60 grams sugar
- 1 vanilla pod, split and seeds scraped
- 25 grams all-purpose flour
- 25 grams cornstarch
Instructions
- Heat the Milk: Combine milk, cream, and vanilla seeds in a saucepan and bring to just below boiling.
- Mix Egg Yolks and Sugar: Whisk the egg yolks with sugar until pale, then incorporate the flour and cornstarch.
- Combine and Cook: Gradually pour the hot milk mixture into the egg mixture, return to the heat, and cook until thickened.
- Fill the Tart Shell: Pour the crème pâtissière into the prebaked shell and smooth the top.
- Chill: Refrigerate the tart until set, about 2 hours.
