Berry-Vanilla Mini Tart

1. 1

   For the crust, mix the butter and the sugar until light and fluffy. Add the vanilla extract/beans and the egg. Mix until creamy. Add the salt and baking powder then slowly incorporate the flower. I'd recommend using a spatula and then your hand to knead the dough. Make it into a ball and send to fridge for 30 minutes or until you're done with the cream and sauce.

2. 2

   To make the vanilla cream, bring the milk and vanilla beans ( sliced) to a boil then set aside. Mix well the sugar and egg yolks until the composition becomes fluffy and of a lighter colour ( it should take around 3-5 minutes, depends on your mixer). Add the flower and mix. It should be a creamy and think composition. Add 2/3 of the milk and gently blend ( be careful as mixing the liquid into this cream may be a little dirty if you don't pay attention). When the milk is fully combined with the cream, pour everything in the pot containing the rest of the milk and bring to a boil while continuously stirring. It should give you a perfect vanilla cream. If, by any chance, you get lumps, just get it through a sieve and you're good.

3. 3

   To prepare the sauce, if you're using frozen berries, let them thaw completely, drain the excess water and put them in a pot with the sugar on a medium temperature. If using fresh fruits, skip the thawing step. Let it simmer for about 15 minutes without over-stirring it, you don't want a puree. Take aside and let it cool.

4. 4

   Take the dough from the fridge and put it in your tart forms. You can either make one large tart or mini tarts. Cook it at 180 C ( 350 F ) for 10-15 minutes, take out, fill with vanilla cream and top with berries. Put them back into the over for another 10 minutes and there you are! All done and with some yummy yummy mini tarts for the day.

No additional tips available.