I made this fresh berry tart for Valentine’s Day. I used lemon-rosemary tart pastry, then filled it with pastry cream. I topped it with fresh organic strawberries, blueberries and raspberries, then glazed it with apricot preserves.
1/4 cup plus 1 tsp sugar
2 Tb all-purpose flour
2 Tb cornstarch
4 large egg yolks
1 1/2 cup milk (I used 1% )
2 tsp vanilla
Separate eggs and remove the thick white chalazae from the yolks. Whip egg yolks on high speed. Add sugar and sift in flour and cornstarch, then whip again until light colored.
Heat milk in a medium saucepan until it just begins to simmer. With mixer on medium-low, slowly pour 1/2 cup milk into the egg mixture until it is well combined. Scrape the bottom and sides of the mixing bowl and whisk in well. Then pour it slowly back into the pot with rest of the milk, whisking constantly. Cook over low-medium heat and continue whisking while the mixture thickens, then whisk for another minute. Remove from heat and whisk in the vanilla extract.
Strain the pastry cream into a clean container,
Place parchment paper directly on the hot pastry cream to prevent a skin from forming. Let it cool on the counter. Pour the pastry cream into the cooled lemon-rosemary tart pastry and spread it evenly.
Wash berries, then pat dry with paper towels. Cut the green tops off the strawberries and slice them lengthwise
Form a heart shape in the center with raspberries. Fill in the heart with sliced strawberries. Fill in the area outside the heart with blueberries.
Heat about 1/4 cup apricot preserves and 1 Tb water in a microwave. Strain into a bowl. Gently brush jam over the fruit for a shiny glaze. You can glaze the strawberries, then layer them to stick them together, then glaze again.