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Berry tart for Valentine's Day

3 Liked
3 Comments
★★★★★ (5.0)
 

Juicy heart tart with berries

Valentine's Day is coming up soon and it's time to think about a special dessert for this day of love. If you are looking for a delicious treat that is both crunchy and soft and fruity, then our berry tart with sweetened condensed milk glaze is just the thing for you. This tart is not only a feast for the eyes, but also a feast for the palate that is sure to impress your loved one.
The combination of crispy shortcrust pastry, sour berries, the juicy filling and the condensed milk glaze is a real feast for the senses. The juicy berries give the tart a pleasant freshness and delicious flavour, while the different doughs create an interesting play of textures on the palate. The best thing is that this tart is easy to prepare. You can make this delicious work of art in just three simple steps! So what are you waiting for? Get in the kitchen and impress your loved one with this enchanting Valentine's Day tart!

As always, you'll find the recipe to download at the end of this post.

Most important key data

Quantity: 1 tart | 23 cm

Baking time: approx. 40 minutes

Level of difficulty: Easy

Shelf life: 4 days

Shortcrust pastry

Granulated sugar90 g
White flour180 g
Butter | cold90 g
Vanilla seeds2 pinches
Lemon zest4 pinches
Whole egg | beaten egg36 g

Financial assets

Butter 35 g
Egg white | liquid2 pieces (60 g)
Granulated sugar50 g
White flour30 g
Manden | white, ground70 g

Filling and casting

Condensed milk | sweetened220 g
Starch15 g
Whole egg | beaten egg1 piece (55 g)
Berry mix | frozenapprox. 200 g

Making the shortcrust pastry

Place the dry ingredients together with the cold butter in a bowl. Now you need to rub the ingredients together with your hands to form a crumbly mixture. Once this has been achieved, you can add the whole egg and mix everything together.

Mix everything together in the bowl until a kind of dough forms and then transfer it to your work surface. Now knead everything into a smooth dough. Then flatten the dough slightly and wrap it in cling film. The shortcrust pastry must now be chilled for at least half an hour before you can roll it out.

Production of the financing mass

The financier mixture is similar to a Japonaise mixture, but contains a higher flour/almond content, which is why it behaves more like a sponge cake when baked.

Beat the egg whites with a little granulated sugar. Then add a little granulated sugar at a time. In the meantime, slowly melt the butter on a low heat. Leave the butter to cool slightly.

Beat the egg whites until they are shiny and form fine peaks. Once this is the case, you can add the white flour and the ground white almonds and fold into the egg white mixture using a rubber scraper.

Finally, add the cooled, liquid butter to the financier mixture and work it in with the rubber scraper. You should end up with a nice, thick mixture. It is best to pour it into a piping bag, as this will make it easier to fill the baking tin.

Assembling the berry tart

Very important: Grease the mould with butter and then dust with flour. Make sure that you really get into all the grooves of the mould so that it is really well greased and floured. It would be a shame if the finished creation ended up sticking somewhere.

Take the cooled shortcrust pastry out of the fridge and place it on your lightly floured work surface. Now roll out the dough to a thickness of 5 mm using rolling pins. The dough should then be slightly larger than your tart tin. Then lift the rolled out dough over the baking tin and press it in carefully. Press the dough into the grooves of the tin. Be careful when pressing it down so that no cracks appear. If small cracks do appear somewhere or you don't have enough dough around the edges, you can easily patch them up with the excess dough.

Cut off the excess dough with a small, straight knife. You can wrap the leftover dough in cling film again and either keep it in the fridge for another 3 days or freeze it for approx. 3 months.

Now spread the financier mixture evenly on top (you do not need to blind bake the shortcrust pastry beforehand, it is all baked together). The best way to do this is to work from the outside inwards and trace the shape. Spread the dough as evenly as possible over the pastry base. We didn't use the whole mixture, as the financier mixture still rises during baking and the cake can then quickly look too puffy, but if you don't mind, you can of course use the whole mixture. Then press the frozen berry mixture on top of the cake mixture. (We used a mixture of raspberries, blackberries and redcurrants, but blueberries, sour cherries and strawberries also work well)

Now mix the starch with the whole egg for the icing. Then pour in the sweetened condensed milk and stir until smooth. Spread the icing evenly over the berry tart. If there are any gaps or unevenness, you can smooth them out. This is best done with a rubber scraper.

Place the tart in the preheated oven for 20 minutes at 200 ºC fan oven. After 20 minutes, turn the oven down to 180 ºC and bake the tart for a further 20 minutes.

Completion

Take the finished tart out of the oven and leave to cool slightly. In the meantime, pour some cake glaze gel into a small pan and bring to the boil briefly. Brush the finished berry tart with the still-warm cake glaze. This will give this delicious creation a beautiful lustre.

Storage & shelf life

The finished tart can be kept in a tart tin in the fridge for up to 4 days. However, as with all pastries, the fresher you eat it, the better it tastes.

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Nutrition declaration per 100 g

Energy value in kJ: 1375 kJ | Energy value in kcal: 329 kcal | Fat: 16 g, of which saturates: 7 g | Carbohydrates: 39 g, of which sugars: 25 g | Protein: 6 g | Salt: 0.1 g

 
Posted in: Sweet recipes, Summer & 1 August, Cakes and pastries, Cakes and cupcakes, Cake creations

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Comments

  • Rezept Beerentarte
    By: Claudia Derungs On 2024-02-26
    Rating:
    ★★★★★ (5.0)

    Habe die Tarte gebacken. Sie ist super lecker. Danke für das Rezept. :-)

  • Rezept Beerentarte
    By: Claudia Derungs On 2024-02-23
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für das super Rezept. Wird heute gebacken. :-)
    Was kann man mit dem Rest der Financiermasse machen?

    Liebe Grüsse
    Claudia

    Replied by: Nicholas Burk On 2024-02-26 Hey Claudia Danke für Deinen Kommentar! Viel Spass beim Nachmachen!
    Die restliche Financiermasse kannst Du einfach in eine Silikonform (https://www.minischoggi.ch/online-shop/kuchen-torten/silikonformen/silikonform-financier-4-9-x-2-6-cm-20-stuck.html) geben und ausbacken.
    Liebe Grüsse
    Dein miniSchoggi Team

  • Rezept Beerentarte
    By: Barbara On 2024-01-22
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für das Rezept der Beerentarte. Es sieht wie immer sehr "amächelig" aus und ist sehr klar beschrieben.

    Liebe Grüsse
    Barbara

    Replied by: Rebecca Odermatt On 2024-01-22 Liebe Barbara

    Sehr gerne doch :-) Ich wünsche Dir viel Spass beim Nachbacken.

    Liebe Grüsse Rebecca

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