Return to Content

Berry Tart with Blackberry Sage Creme Anglaise

by

Yield: 6 to 8 servings

This berry tart recipe calls for Blackberry Sage Tea from The Republic of Tea company, but any berry-flavored black tea will work.

Berry Tart with Blackberry Sage Creme Anglaise

Ingredients:

  • Tart Dough:
  • 1-3/4 cups all-purpose flour
  • 1-1/2 sticks (12 tablespoons) butter, cut into small pieces
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 4 to 6 tablespoons ice waterPastry Cream:
  • 1-1/2 cups light cream
  • 1-1/2 cups milk
  • 4 eggs
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 stick (4 tablespoons) butter
  • 1 teaspoon vanilla
  • 3 cups assorted berries (blackberries, raspberries, or strawberries work best), plus extra for garnishCreme Anglaise:
  • 2 cups milk
  • 3 tablespoons Blackberry Sage Tea leaves (from The Republic of Tea)
  • 6 egg yolks
  • 1/3 cup sugar

Instructions:

Preheat oven to 350 F. Combine flour, butter, salt, and sugar in food processor and blend until dough resembles cornmeal. Add just enough ice water to bring the dough together. Gather dough into a ball, flatten to a disk, wrap in plastic, and chill 30 minutes. Press into a 9- or 10-inch tart pan and generously prick the bottom with a fork. Bake at 350 F until golden brown, about 25 minutes.

While tart is baking, prepare pastry cream: Scald cream and milk by placing over medium heat until steam rises. Remove from heat. In a small bowl, combine eggs, sugar, and cornstarch. Whisk egg mixture quickly into the scalded liquid, then return to heat. Continue whisking until the mixture begins to simmer and thicken. Remove from heat immediately and stir in butter and vanilla. Cool, then spread in cooled, baked tart shell. Arrange assorted berries on top.

While the pastry cream and tart shell are cooling, prepare the Creme Anglaise: In a medium saucepan, heat milk and tea leaves, then remove from heat and let steep, covered, 15 to 30 minutes. In a separate bowl, whip together yolks and sugar on medium speed 4 to 5 minutes, until mixture is pale in color and doubled in volume. While eggs are mixing, reheat milk until steaming, then remove from heat. Whisk egg mixture into milk, stirring constantly. Return mixture to low heat, stirring constantly with a wooden spoon or heat-proof spatula, about 15 minutes, until the mixture coats the back of the spoon and has the consistency of thick gravy. Cool by placing saucepan in larger pot filled with ice cubes and cold water. Stir continuously until cooled, 10 to 15 minutes.

To serve, place tart slice on plate. Pour Creme Anglaise over slice and garnish with extra berries.

Updated Tuesday, April 22nd, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order