Advertisement
Ingredients
About 1 ½ cups pastry cream (recipe above)
1 fully baked 9-inch tart crust, homemade or store-bought
2 pints fresh raspberries, blueberries, strawberries or an assortment
⅓ cup red currant jelly
Nutritional analysis per serving (8 servings)
32 grams carbs; 50 milligrams cholesterol; 345 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 24 grams fat; 1 gram trans fat; 2 grams fiber; 134 milligrams sodium; 3 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Beat pastry cream with a whisk until it is smooth. Fill crust with enough cream to come almost to edge of rim, and smooth top. Arrange berries in concentric circles over top of tart. If you are using strawberries, cut them in half from top to bottom.
- Step 2
Bring jelly and 1 tablespoon water to a boil in a microwave oven or over heat. Working with a pastry feather or brush, dab each berry with a spot of jelly. If you would like, you can glaze entire surface of tart, including pastry cream that peeks through berries, although you may need more glaze.
Private Notes