Mixed Berry Tart – We Love God!

You see, the home is the greenhouse to protect and nurture our children. And when it is done right, children come to appreciate and trust their parent’s instruction. After time they come to understand that their rules are intended for good. They begin to see the parallel that the same applies for the rules God gives to us as well. They understand these rules come from a loving spiritual Father that desires our lives to be blessed. Consequences result when children disobey their parents. Consequences always result with people disobey God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	8	Servings

INGREDIENTS

225	g	Plain Flour
150	g	Unsalted Butter
1/2	t	Salt, level measure
1	t	Icing Sugar, heaped
1	t	Lemon Juice
2	T	Cold Water
1		Egg
1/2		Vanilla Pod
300		Milk
3		Egg Yolks
55	g	Caster Sugar
35	g	Plain Flour
2	T	Raspberry Liqueur
225	g	Raspberries
125	g	Blueberries
2	t	Icing Sugar, sieved
8		Sprigs Fresh Mint or Sweet
		Cicel

INSTRUCTIONS

Make the pastry and then chill in the refrigerator for 1/2 hour or so
whilst you make the patisserie cream.  Pastry  2. Put lemon juice, egg
and chilled water into a small basin. Beat  together and chill until
needed. The mixture will thicken slightly.  3. Sieve the flour, salt
and icing sugar into a large wide bowl.  4. Add butter, cut into small
cubes. Rub butter in the flour (using  fingertips) until it resembles
breadcrumbs. Keep your hands cool.  5. Add liquid all at once and draw
the mixture together with a knife  until it binds.  6. Knead gently on
a lightly floured surface until smooth. Cover with  cling film and rest
in refrigerator for 1/2 hour before attempting to  roll out.  7. Roll
out thinly and cut to fill 8 x 10cm tart tins. Prick bases  with fork
and chill again. (This enables the pastry to retain its  shape when
baked).  8. Fill with foil and baking beans and bake blind at 200Â°c /
400Â°f  / Gas Mark 6 for 10 minutes. Remove foil and beans. Reduce oven
temperature to 180Â°c / Gas Mark 4 and cook for a further 10 minutes
or so until pastry is cooked through and lightly golden. Leave to
cool.  Patisserie Cream  9. Blend egg yolks in a large bowl with caster
sugar and flour until  smooth.  10. Split vanilla pod in half and
scrape out seeds. Pour milk into a  pan with vanilla seeds and pod and
bring to boil.  11. Pour boiling vanilla milk over the blended yolks,
whisking  vigorously. Rinse pan.  12. Pour cream mixture back into pan
and cook out over a medium heat,  stirring constantly until mixture is
thickened and the flour is cooked  through (4 - 5 minutes).  13. Remove
from heat and stir in the liqueur.  14. Pour into a clean container,
cover the surface with greaseproof  paper or cling wrap to prevent a
skin forming, and chill in the  refrigerator until needed.  Finishing
Tarts  15. Fill the cases with patisserie cream. Top with the berry
fruits.  Dredge with a little icing sugar and top with a sprig of mint
or  sweet cicely.  16. Serve with a little berry coulis  Converted by
MC_Buster.  NOTES : Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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