Red berries and vanilla rooibos tea tart

Vanilla rooibos tea infused creme patisserie, fresh berries, pate sucre tart dough

Recipe:

9 inch baked Pate sucre tart base

(you can find recipes online or from here: www.seriouseats.com/recipes/2012/03/pate-sucree-tart-shel... )

 

Vanilla Rooibos creme patisserie

1 1/2 cups whole milk

2 tbs vanilla rooibos tea leaves (or tea dust from tea bags)

1/2 cup sugar

4 egg yolks

3 tbs cornstarch

2 tbs unsalted butter

 

1. Heat tea leabes and whole milk in a medium saucepan until it comes to a simmer. Cover and let steep for 30 min

2. In a medium bowl whisk together egg yolks, sugar, cornstarch until pale yellow.

3. Strain the tea leaves and discard, and rewarm the milk until it barely comes to a simmer

4. Gradually add 1/4 cupfuls of hot milk into the egg yolk mixture, whisking constantly.

5. Bring mixture back to the saucepan and heat over medium heat, whisking constantly to prevent eggs from scrambling. Bring mixture to a simmer and continue simmering for 1-2 min until it thickens.

6. Strain pastry cream into a clean bowl. Cover with a piece of cling film placed directly on it's surface and chill overnight

 

To assemble:

1 pint strawberries, hulled and sliced lengthwise

1/4 cup fresh raspberries

1/4 cup red currants

(or any mixture of fresh berries you prefer)

 

1. Spread the pastry cream evenly on the tart base.

2. Arrange the berries decoratively on top of the pastry cream. Serve immediately or chill in the refrigerator.

Done