Prep 1 hr 40 mins
Cook 55 mins
A very elegant dessert for a dinner party or a lovely brunch! A puff pastry shell with white chocolate custard, topped with mixed fresh berries and chopped almonds. Can be served either chilled or at room temperature. Didn't include times allowed for thawing puff pastry.
- 0.5 (17 1/2 ounce) package frozen puff pastry, thawed (1 sheet)
- 1 egg
WHITE CHOCOLATE CUSTARD
- 2 cups milk
- 1 vanilla bean
- 6 egg yolks
- 6 tablespoons white sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 cup white chocolate chips
- 2 tablespoons Creme de Cacao
- 1⁄2 cup raspberry jam
- 2 tablespoons Chambord raspberry liquor
ASSEMBLING THE TART
- 1⁄4 cup toasted and chopped almonds
- 2 cups fresh raspberries
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 10 ounces frozen raspberries, thawed
- 4 tablespoons Chambord raspberry liquor
- TO MAKE TART SHELL:.
- Roll out one sheet of puff pastry, and cut into a 6"x14" rectangle. Place on a baking sheet. Cut 1" strips from scraps to trim the edges with. Brush cold water along a 1" border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes, this is a very important step.
- Heat oven to 400ºF. Bake shell in preheated oven until it is starting to brown, around 10 minutes.
- Remove pastry from oven, and reduce heat to 375ºF. Press base firmly with back of fork to collapse it.
- Return to oven and bake until golden, 8 minutes. Transfer to rack and cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
- TO MAKE WHITE CHOCOLATE CUSTARD:.
- Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep 10 minutes. Remove vanilla bean.
- Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually, stir hot milk into yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat.
- Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl with plastic wrap.
- Unwrap when cool, and add Creme de Cacao. This can all be made 1 day in advance; cover and refrigerate until needed.
- CHAMBORD SAUCE:.
- The sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 4 tablespoons Chambord liqueur. Keep refrigerated.
- ASSEMBLING THE TART:.
- When ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat and stir in 2 tablespoons Chambord. Use while warm.
- The tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth.
- Arrange fresh berries over top of custard, and brush with glaze. Sprinkle with remaining almonds on top.
- Chill until ready to serve.