#100FootJourney Raspberry and Blueberry Tarte

Below recipe was received from DreamWorks Pictures’ THE HUNDRED-FOOT JOURNEY. Make sure to check out DreamWorks Pictures’ THE HUNDRED-FOOT JOURNEY in theaters on August 8th.

How many of you already know what you will be making for tomorrows celebration? Well, if you’re stuck in a rut and not sure what to make for dessert, try this Raspberry and Blueberry Tarte.

Ingredients

Tarte

1 1/4 cups all purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold butter diced
2 tablespoons cold shortening
1/4 cup ice water
2 cups pastry cream
Blueberries and Raspberries for garnish
1/3 cup apricot jelly

Pastry Cream

5 room temperature egg yolks
3/4 cups granulated sugar
4 tablespoons cornstarch
1 1/2 cups scalded milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream

Tarte

1.) In a bowl, combine flour, sugar, and salt. Freeze for 30 minutes.
2.) Add flour mixture to a food processor. Add butter and shortening, pulsing about ten times, or until butter is in pea-sized lumps.
3.) Add ice water, processing until dough forms.
4.) Place dough on a well floured board and form dough into disc. Wrap the dough in plastic wrap and chill for approximately 30 minutes.
5.) Preheat oven to 375 degrees F.
6.) Roll out the dough, placing it in 4 – 4 1/2 inch tart pans with removable sides. Don’t stretch the dough in the pans. Roll the pin across the top of each pan to remove excess dough.
7.) Line the tart shells with a piece of aluminum foil (buttered) with the butter side down. Fill with dried beans or rice. Bake the shells for ten minutes.
8.) Remove the foil and rice/beans from the shells and prick the shells all over with a fork. Bake for an additional 15-20 minutes until they are lightly browned. Set aside to cool.
9.) Fill tart shells with pastry cream before serving. Arrange the berries for garnish on top of the cream.
10.) Melt the apricot jelly with 1 teaspoon of water. Use this to brush the top of the tarts before serving.

Pastry Cream

1.) Beat the egg yolks and sugar on medium high speed for four minutes or until very thick in an electric mixer.
2.) Reduce the mixer to low speed and add in cornstarch.
3.) Slowly pour in the hot milk. Keep the speed on low.
4.) Pout the mixture unto a medium saucepan, cooking over low heat and stirring constantly with a wooden spoon for approximately 5-7 minutes until it thickens. When the custard comes to a boil and appears to curdle, whisk vigorously. Continue whisking for another 2 minutes until the consistency resembles thick pudding.
5.) Stir in the vanilla, butter, and heavy cream. Place in a bowl and cover with plastic wrap directly onto the custard. Refrigerate until cold.