The careful arrangement of fresh berries makes for a graphic statement atop this simple custard tart.
- Total Time:
- Yield: Makes one 9-inch tart
Photography: Aaron Dyer
- 1 baked and cooled 9-inch tart shell in pan from Strawberry Tart
- No-Fuss Pastry Cream or 1/2 cup fresh ricotta sweetened with 2 to 3 tablespoons sugar and 1/4 teaspoon grated lemon zest
- Blueberries, raspberries, and thinly sliced strawberries (preferably small to medium for the strawberry star), for decorating
Fill the tart shell with pastry cream.
Gently press a medium to large star-shaped cookie cutter into the center of the tart to make a slight imprint in the pastry cream for the star pattern; remove the cookie cutter.
For the blueberry star: Arrange blueberries in the center of the star outline. Fill the spaces surrounding the star with upside-down raspberries, creating a circular center. Arrange 2 to 3 layers of strawberries in a circular pattern around the perimeter of the raspberries to finish.
For the strawberry star: Select similarly sized strawberry slices for the tips of the star. Starting at the tip of one point, layer strawberries inward towards the center. Repeat with remaining 4 tips. Fill in the spaces surrounding the star with stem-side-up blueberries, creating a circular border. Place upside-down raspberries around blueberry perimeter to fill in the remainder of the tart.
Chill until ready to serve, at least 30 minutes and up to 8 hours.