INGREDIENTS

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  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3310
Calories From Fat: 1404
Total Fat: 159.4g
Cholesterol: 979.9mg
Sodium: 797.1mg
Potassium: 1415.1mg
Carbohydrates: 433.9g
Fiber: 29.2g
Sugar: 220.1g
Protein: 47.3g