Friday, August 01, 2008
Summer Berry Tart For Tonight's Tea
Got a thing for baking at the moment. Sorry. I'll make this the last sweet thing for a while. It's very very easy to make and I think it's going to taste nice.
Serves 6 - 8
375g sweet shortcrust pastry
50g dark chocolate
200g creme fraiche
1 - 2 tbsp icing sugar
Preheat the oven to 180 / Gas 4. Use the pastry to line a 20cm fluted tart tin. Prick the base, line with greaseproof and fill with baking beans, bake for 20 minutes then remove the beans and cook for a further 10 or so minutes until light brown. leave to cool.
Melt the chocolate and brush the inside of the pastry case with it. Leave to set - this will 'waterproof' the inside and stop it going soggy.
Mix together the custard and creme fraiche and sweeten a little with the icing sugar. Spoon into the case then scatter over some berries. Chill until ready to eat.