Fresh Berry Fruit Tart | La Cucina Grandinetti
Adapted from Dorie Greenspan's Baking: From My Home to Yours Step 1: Bake the crust and let it cool to room temperature.
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Cooking tools:
- Tart pan
- Offset spatula
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Refrigerator
Ingredients
- 1 fully baked sweet tart crust
- 2 cups pastry cream (See recipe below)
- 6 ounces raspberries
- 6 ounces blueberries
- 6 ounces blackberries
- 1/3 cup red currant jelly
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