675- Berries tart / تورتة الفواكه الحمراء
1 sablee dough
400 grams red fruits
3 egg yolks
70 grams sugar
30 grams cornstarch
Zest of two lemons
A pinch of salt
30 grams butter
Step 1: Darken the dough
1- On a floured work surface, spread out your dough with a pastry roll about 2-3mm thick.
2- In a pastry ring 22 cm in diameter, insert your pie dough and cut the excess dough from the edges.
3- Place on a baking sheet lined with parchment paper and place in the refrigerator for 30 minutes.
4- Preheat your oven to 160 ° C. Using a fork, prick your pie, place a baking sheet of parchment paper on top and put chickpeas on top.
5- Bake for about 25 minutes until your dough is golden brown.
Step 2: Prepare the pastry cream
6- Pour the milk into a saucepan and add the lemon zest. Place over medium heat and bring to a boil then turn off the heat and let infuse 10 minutes.
7- In a bowl, place the egg yolks, sugar and salt and mix with a whisk until you have a lightly frothy mixture.
8- Add the cornflour and mix until you have no more lumps.
9- Pour over the hot milk little by little while mixing.
10- Put everything in the pan, put it on medium heat and cook stirring with the whisk until the cream thickens.
11- Remove from heat, add the butter and mix until it is completely melted.
12- Put the pastry cream in a bowl, cover it with a film of food directly in contact with the surface then let cool.
Step 3: Garnish the pie
13- Using a whisk, whip the custard until it has a smooth texture, then place it in the pie shell and spread evenly.
14- Place your red fruits on it. Serve chilled.