Intro: I love this dish to finish a meal because the tart is flakey and buttery and it is topped with a large dollop of whipped cream and berries. Another plus is that you can bake your dough before your guests even arrive and then whip the topping right before you serve it.
When making your tart shells make sure to keep your counter well-floured (to prevent the dough from sticking to it) and the dough well chilled (to make it easier to handle).
Pastry Dough for the Fruit Tart
1) Mix your ingredients. Add the butter and vegetable oil to the dry ingredients and break the dough up into pieces with your fingertips.
2) Slice in your water. Make a well in the center of the dough, add cold water and slice the dough in quick short strokes until the water is thoroughly incorporated into the dough.
3)Shape your dough. Gently roll the dough into a ball, place on floured counter, and form into a cylinder shape.
4)Chill your dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 2 hours.
Tart dough ready to refrigerate
5)Portion your dough. When the dough is thoroughly chilled place on the counter and cut and scale 4-2 ounce portions.
6)Roll your dough. Flour both your rolling pin and counter and roll each dough portion-one at a time- until it is about 1/8 inch thick. Make sure to keep flour under the dough as you roll it so it doesn’t stick to the counter.
7)Form your dough into the ramekins. Carefully pick up your dough with either a pallet knife or other flat tool and gently place the rolled dough over a ramekin and push it down into the ramekin so it fits the ramekin's shape and comes to the top and over the lip. Repeat the process for all four ramekins.
Rolling out your dough
8)Score the lips of your dough inside the ramekins.
9)Add rice weights and bake.
10)Egg-wash your dough. After 12 minutes remove the rice weights and egg-wash the shells.
11) Finish baking.
Brushing with egg wash
Tart fresh from the oven
Vanilla Cream Topping
1. Whip the ingredients together. Put the cream, vanilla, sugar and Gran Marnier in a bowl and mix with a hand mixer for about 2 minutes until thickened into a frosting consistency.
2. Fold in your berries. Add the berries and gently mix together to create the tart filling.
Fruit Tart with Gran Marnier Vanilla Cream
Term related to desserts:
Rice Weights- Oven-proof bean bags full of rice that are placed on tart dough in order to keep the dough from puffing up when it is baked. (You can also use homemade rice weights by filling tin foil with rice).
Score- Small cuts in pastry dough that add eye-appeal and also allows some steam to escape.