Cristine of Cooking with Cristine picked Dorie's Quick Classic Berry Tart for TWD this week. Heads up, there is a tart shell to bake and pastry cream to cook and chill, both can be done ahead of time! Find your freshest fresh berries and pile them on! Don't have a tart pan? Use a spring form pan instead, works just as great, gives the tart a rustic look, I think.
For my tart, I used fresh raspberries, blackberries and strawberries (yay! for sales). I goofed and chilled my tart dough before pressing into the pan (lol) so I had to let it sit out before I could use it, but then I just decided to roll it out and lay it in my pan. It gave me taller sides, so I was able to use all the pastry cream.
TIP: Also, if you use egg whites for another recipe, don't throw away the yolk! Freeze it in a baggie, and when you need yolks for a recipe like this pastry cream, just thaw it in cool water (still in the baggie) and whisk away! It'll seem like a weird consistency at first, but it'll smooth out and be perfectly OK.
I loved this recipe, we all did! I love pastry cream and with the fresh fruit and buttery crust....perfect for the warm weather we're having!