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Name: Summer Berry Mint Cream Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 lg Egg yolks; 3 tb Cornstarch; 1 ts Vanilla; 2 c Blueberries; 1/3 c Coarsely chopped fresh mint; Raw rice for weighting the; 1/4 ts Salt; 1 c milk; 1/2 c Sugar; 1 1/4 c All-purpose flour; 2 c Raspberries; 1 qt Strawberries; hulled; 1/3 c Sugar; 1/2 ts Vanilla; 1/2 c Well-chilled heavy cream; 1 Stick unsalted butter at

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INGREDIENTS

FOR THE MINT CREAM
3 lg Egg yolks
3 tb Cornstarch
1 ts Vanilla
2 c Blueberries
1/3 c Coarsely chopped fresh mint
Raw rice for weighting the
1/4 ts Salt
1 c milk
1/2 c Sugar
1 1/4 c All-purpose flour
2 c Raspberries
1 qt Strawberries; hulled
FOR THE SHELL
1/3 c Sugar
1/2 ts Vanilla
1/2 c Well-chilled heavy cream
1 Stick unsalted butter at

Servings

INSTRUCTIONS

Make the shell: In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375F. oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden. Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely. (The shell will be very crisp and cookie-like.) Make the mint cream: In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly. Arrange the shell on a large plate and fill it with the mint cream. Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour. The tart may be made 1 day in advance and kept covered loosely and chilled. Gourmet July 1992

NOTES

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Summer Berry Mint Cream Tart

FOR THE MINT CREAM
3 lg Egg yolks
3 tb Cornstarch
1 ts Vanilla
2 c Blueberries
1/3 c Coarsely chopped fresh mint
 Raw rice for weighting the
1/4 ts Salt
1 c milk
1/2 c Sugar
1 1/4 c All-purpose flour
2 c Raspberries
1 qt Strawberries; hulled
 FOR THE SHELL
1/3 c Sugar
1/2 ts Vanilla
1/2 c Well-chilled heavy cream
1 Stick unsalted butter at

Make the shell:    In a bowl with an electric mixer cream the butter with the sugar, the salt,  and the vanilla, add the flour, and blend the mixture until it forms crumbs  that become a dough when pressed together. Turn the crumbs into a buttered  10-inch tart pan with a removable fluted rim, press them firmly onto the  bottom and up the side of the pan, and chill the shell for 30 minutes.  Prick the shell all over with a form, line it with foil, and fill the foil  with the rice. Bake the shell in the lower third of a preheated 375F. oven  for 15 minutes, remove the rice and the foil carefully, and bake the shell  for 10 minutes more, or until it is golden. Let the shell cool in the pan  on a rack for 5 minutes, remove the side of the pan, and let the shell cool  completely. (The shell will be very crisp and cookie-like.)    Make the mint cream:    In a small saucepan bring the milk to a boil with the mint, remove the pan  from the heat, and let the mixture stand, covered, for 5 minutes. Strain  the milk through a fine sieve into a bowl, pressing hard on the mint. In  the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch,  and the vanilla, whisk in the milk, and bring the mixture to a boil over  moderate heat, whisking constantly. Simmer the pastry cream, whisking, for  3 minutes (it will be very thick), transfer it to a bowl, and chill it, its  surface covered with plastic wrap, for 4 hours, or until it is firm. The  pastry cream may be made 1 day in advance and kept covered and chilled. In  a chilled bowl with an electric mixer beat the heavy cream until it holds  stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the  whipped cream, and fold in the remaining whipped cream gently but  thoroughly.    Arrange the shell on a large plate and fill it with the mint cream. Stand  the strawberries, hulled ends down, in the mint cream, scatter the  blueberries and the raspberries over and between the strawberries, and  chill the tart for 1 hour. The tart may be made 1 day in advance and kept  covered loosely and chilled.    Gourmet July 1992

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Nutrition

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Serving Size: 1 Serving (1833g)
Recipe Makes: 1 servings

Calories: 4253
Calories from Fat: 1027 (24%)

Amt Per Serving		% DV

	Total Fat 114.1g	152 %
	Saturated Fat 40.2g	201 %
	Monounsaturated Fat 48.8g
	Polyunsanturated Fat 19.4g
Cholesterol 5039.6mg		1551 %
Sodium 2214.4mg		76 %
Potassium 1481.8mg		39 %
Total Carbohydrate 737.8g		217 %
	Dietary Fiber 31.4g	125 %
	Sugars, other 706.4g
Protein 88.6g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4253

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