Thursday, January 15, 2015
berries tart ／ベリーのタルト
Anddd I'm on to my second tart this week! It's crazy how much I adore this book. The tart I chose to make this time is this berries tart because well, I had some strawberries and cream cheese on hand but truth be told I was dying to make a certain banana caramel one!
The filling for this tart is a baked cream cheese custard. Cheesecake, if you will. It's not too rich nor cheesy (which I like) and just slightly tangy because of the ratio of yoghurt to cream cheese. And it's a perfect contrast to the sweet and juicy berries yadda yadda yadda. Perfect combination - we all know it.
Arranging the fruits was a little challenging surprisingly. You have to make sure that the fruits are arranged somewhat randomly yet neatly. Ideally you shouldn't have gaps between the fruits showing but in my defense this was my first try. So yes to more practice and fruit tarts!
Fruits just make a dessert so photogenic I couldn't help but snap a few more pictures than usual.
Berries Tart ／ベリーのタルト
makes a 7 inch tart
For the tart crust, follow the recipe here
For the cheese filling:
150g cream cheese
2 tsp lemon juice
1 tsp cornstarch
Whisk the cream cheese until smooth. Add the sugar and mix until smooth and combined. Whisk in the yoghurt, egg, lemon juice and cornstarch in this order until smooth.
Pour the filling into the unbaked crust and bake at 160C for about 50 minutes or until the filling is set. Cool crust and filling on a rack then refrigerate until completely cold.
any kind of berries
If you're using strawberries, be sure to slice them into half because they may be too big. Try to start laying down the bigger fruits first then use the smaller ones such as the blueberries to fill in the gaps. You should try to arrange the fruits such that they look like they're piled up. Finish with the glaze.