Take your pick.
Blind bake the crust with pie weights or beans (I use both), then remove the aluminum foil and weights and bake just until the shell is golden brown.
Let the crusts cool.
Top with fresh berries.
Drizzle with currant jelly and some dark chocolate.
Use your favorite pastry crust. I used my dear friend Cristie's (The Table Runner) recipe and it is so flaky and fantastic. I loved my old recipe but this one is better.
I also used a shortcut pastry cream. I didn't think I would like it, but it actually is very good. It uses a popular brand of pudding for the base. You really can't taste the "boxed" flavor at all after you add the extract.
Fresh Raspberry TartsYour favorite pre-baked pastry shells, cooled
Fresh fruit (I used raspberries from my garden patch); enough to cover the top of the tart
1 bar of high quality dark chocolate
1 tsp of unsalted butter
1/4 cup of currant jelly
1/4 cup of water
1 recipe of shortcut pastry cream (recipe follows)
Shortcut pastry cream:
1-5 oz. box of Jello No-cook vanilla pudding (or use your favorite brand)
2 cups of heavy whipping cream (un-whipped)
1/2 teaspoon of pure vanilla extract (I also used 1/2 teaspoon of raspberry extract)
Mix all of the ingredients by hand. It will be stiff but you can add a little bit of milk so it spreads easier (if needed). Press plastic wrap directly onto the top of the cream and refrigerate it for 1/2 hour.
To assemble your tart:
- Spread pastry cream evenly into the tart shell.
- Top with berries.
- Melt the jelly and water in a small pot. Let cool slightly and drizzle over the berries.
- Melt the chocolate and butter together. Drizzle chocolate over the berries.
- Refrigerate until ready to serve.
I just went out to the raspberry patch and darned if more raspberries have ripened already since this morning. Can there ever be such a thing as "too many raspberries"?
Linked to Friday Potluck, Turning the Table Thursday, and Fresh Food Friday.