A couple of years ago, Definitely Not Martha recommended that I try her fresh fruit and pastry cream tart recipe and it has since become a family favorite. It’s always at the top of my list of go-to desserts when we are having company over or when we are asked to take a dessert to friends’. This tart always gets finished in one sitting because even those who claim to not be big dessert eaters can’t keep their hands (and mouths!) off of it. My friend, Therese, recently declared that it is “Heaven on Earth” – it really is that good!
I have always topped mine with raspberries (and with a combo of blueberries to make an American flag on top for my Dad’s birthday last summer – he’s an Independence Day ‘baby’!), but one of these times I really do need to try it with strawberries. If I didn’t just make it last week for Easter, I would make it this week since we have about 5lbs of fresh strawberries we picked yesterday!
The only time I have changed things up (why mess with perfection, right?!) was when I decided to make it a coconut tart instead of vanilla to take to a coconut lover’s house. I made the pastry cream with coconut milk (regular, not low fat) instead of milk/cream and topped it with toasted shredded coconut. I love coconut and raspberries together, so I wasn’t surprised that I found it delicious. I will definitely make the coconut version again, but the original is still the one that keeps being requested and devoured in this house.
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- Raspberry and Pastry Cream Tart
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- American Flag Tart
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- Coconut Raspberry Tart
A few notes about my experiences when making this:
- Definitely follow the recommendations to add in the extra cornstarch in the pastry cream. I always have and have never had it runny.
- Almost every time, I have used whole milk. However, the most recent time I used heavy whipping cream and the pastry cream was noticeably thicker. I prefer the consistency with the whole milk, so if using heavy cream again, I would reduce the cornstarch.
- Almost every time I’ve made this, I’ve baked the shell for the full time (always checking it every 5 minutes once the pastry weights come off); however, I mistakenly forgot to reduce the temperature the last time I made it and witnessed just how quickly the edges get toasted, so I pulled it out early.
- I have always used vanilla bean in this. It might taste ok just with vanilla, but I love it with the vanilla bean to risk trying it out.
- I use rice as my pastry weights. I just keep it in a bag in the cupboard and re-use it every time. No need for anything fancy!
And because our family loves this sweet tart so much, I decided to try a savory tart for dinner several months ago. This tomato, basil and mozzarella tart from Annie’s Eats was delicious. I even baked up the scraps of crust I trimmed off after putting the dough into the tart pan, and those were gobbled up, too.
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- Tomato Basil Mozzarella Tart
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- Tomato Basil Mozzarella Tart
pollysplayground
i can’t wait to make this (both the sweet and the savoury). i’m thinking nectarines might be pretty fabulous with that pastry cream too.
Becky {Rebecca Cakes & Bakes}
I can’t wait to hear what you think of it!!
Mom
I was thinking about this tart the other day and may add it to my Mother’s Day brunch menu.
My pastry weights are pinto beans that I have been re-using for many, many years.
Becky {Rebecca Cakes & Bakes}
I hope you do make it! I know Dad will be happy if you do!
Therese
I have never tasted anything so delicious, I have dreamt of this tart several times since having it. Heaven on earth:-)
Mom
Made the tart, and it was delicious. I used 2 Tbsp cornstarch per your suggestion which made the pastry cream sufficiently stiff. The crust was almost too easy! Strawberries were on sale, so we used them for the topping instead of raspberries.
Becky {Rebecca Cakes & Bakes}
How was it with the strawberries?
Anthea
the savory tart looks like it would be a delicious alternative to pizza!
Becky {Rebecca Cakes & Bakes}
Definitely! Let me know if you try it!