Cheats Vanilla Cream Berry Tart
Even the most accomplished cooks need time savers, those meals that take elements of something ready made and with a tweek or two, or an innovative combination, turn them into something else. When House Of Fraser asked me to contribute a recipe to their Bloggers Recipe Book, I chose one of my ‘cheats’ recipes. Something that can be made by both novice and expert cooks. Even the possibly scary thought of blind baking, could be swopped for a shop bought pastry case. But the result is a bit of a show stopper.
House Of Fraser Blogger’s recipe Book
The Blogger’s Recipe Book has fourteen recipes from fourteen fabulous bloggers, some you may know and follow and some will be new to you. There’s a mix of savoury such as Lavender and Lovage‘s Fabulous chorizo spiced Spanish Chicken And Rice and The Graphic Foodie’s fresh and healthy Beetroot Gnocchi. Plus a wonderful selection of cakes and desserts, The English Mum‘s delicious Iced buns, a secret weapon in getting sleepy teens out of bed, Barktime‘s tempting triple layered meringue streusel topped Apple Pie and my super easy showstopper Cheats Vanilla Cream Berry Tart.
House Of Fraser Blogger’s Recipe Book Page 79
House of Fraser will be featuring the recipes on twitter over the remainder of January, check them out, add some new recipes to your repertoire and discover some wonderful new blogs to follow.
RECIPE
Cheats Vanilla Cream Berry Tart
Serves 8
Cheats Vanilla Cream Berry Tart
- 320 g Ready rolled shortcrust pastry sheet
- 370 ml Double Cream
- 1½ teaspoon Vanilla paste
- 2 tablespoon Icing sugar
- 500 ml Good quality vanilla custard
- 530 g Seasonal berries
- Grease 26cm (10 inch) flan tin with a removable base and place on a baking sheet.
Preheat the oven to 180c gas mark 4 - Sparingly flour the work top and roll out your pastry sheet a little further, until very thin. Fold in half, with your rollin pin in the middle and transfer to the flan tin. Ensure the pastry completely covers the base and ease into the sides of the tin, any excess pastry can be allowed to fold over the edge of the tin onto the baking sheet. Place in the fridge for 30 minutes.
- Remove from the fridge, using a rolling pin roll over the top of the flan tin to remove the excess pastry overhang. Prick all over the base of the flan case with a fork. Take a piece of baking parchment large enough to cover the inside of the pastry case, screw up into a ball and then spread out ( this makes it easier to shape into your pastry case) Line the pastry case with the smoothed out paper and fill with baking beans.
- Place in the oven for about 20 minutes until it reaches a very pale golden colour, remove from the oven take out the parchment paper and baking beans and place back in the oven until deep golden brown about 5-7 minutes. Remove from the oven and set aside to cool.
- Meanwhile whisk the cream with the Icing sugar and vanilla paste until it forms stiff peaks. Gently fold the custard into the cream.
Once the pastry case has cooled remove from the flan tin and place on a flat plate. Fill generously with the custard mixture, smooth out gently and top with the berries. Sprinkle with a little more icing sugar just before serving if you wish.
Top with peach segments or red currants and blueberries to ring the changes.
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wow this is so impressive! I love your cheat vanilla cream :-))
What’s so great is that you can make really easy and just combine ingredients if you’re short of time or don’t enjoy cooking. You’ve still made it! GG
I’m going to make this one for sure and if people call me a cheater, I’ll wear it with pride. The cookbook is a great idea!
The cook book is fab, great to find new bloggers. I’m with you, sometimes a cheat is well worth it. GG
So true that accomplished cooks need shortcuts here and there. Love the cookbook, love the tart GG!
I keep forgetting to write them down and then have to solve the problem all over again next time! GG
DELICIOUS – GG – and topped with my favourite berries – raspberries – had some for brekkie this morning.
Raspberries are my go to breakfast too. Love them. GG
That’s one good looking tart and just my kind of dessert. Love it!
So easy and looks great. You can top it with any fruit or mixes, passionfruit and peach? GG
This doesn’t look at all like a cheat recipe, it looks absolutely gorgeous GG! 😀
Thanks Lorraine, a little cheat sometimes works wonders! GG
You have presented this tart so beautifully. I would love to recreate this but out of fairness to my husband I won’t – he has just been told by his doctor he has to be dairy-free – I’m craving all things dairy now like this tart! xx
Ooh dairy free, that can be tough. I have to admit, I din’t eat this this time as I’ve been on detox and dairy free since Christmas. You do get used to it. GG xx
Ha, I dare someone to call you a cheat after preparing this little beauty. Looks gorgeous. 🙂
Thanks Anna. What I like about this one is that you can cheat a lot or just a little. GG
I am a huge fan of cheats dessert GG, and this is one I will be referring to quite a lot. I love it.
Thanks Bintu. Like you, I think a little cheating now and again creates harmony in the kitchen. GG
Oh god you’re right, that is a show stopper GG! How lovely to see your recipe in print too, well done!
Janie x
It was fab to see my recipe in print and so great to be using my own photo too. GG
That tart would stop traffic, it looks absolutely beautiful 😀
Delicious and bright and colourful!
Cheers
Choc Chip Uru
Aww thank you. It has a lovely vanilla hit and you can change the fruit to what ever you fancy or whatever’s in season. GG
As much as I love baking from scratch, a good cheat recipe is the best thing on days when you’re knackered. 🙂 This is beautiful!
They are great books aren’t they GG – your recipe looks lush! I was eyeing it up when my books arrived, Karen
I could certainly do with a slice of this with a cup of a tea this afternoon x It was lovely to meet you at the bloggers tea in January x
It was really good to meet you too. It was a lovely afternoon wasn’t it? GG