Aired November 9, 2011
Serves one 9-inch tart, enough for everyone ten to twelve
1 1/2 cups (3 sticks) unsalted butter
3/4 cup granulated sugar
2 extra-large eggs
1/4 teaspoon finely grated lemon zest
1/4 cup cold water
3 cups pastry flour
1 cup all-purpose flour, plus much more for flouring your projects surface
1 teaspoon salt
1 teaspoon baking powder
1 cup Italian Custard Cream
3/4 cup Italian Whipped Cream
1 cup blackberries
1 cup particularly
1 cup raspberries
Powdered (10X) sugar, for serving
Position a rack in the heart of the oven and preheat to 350F.
Beginning on low speed and progressively growing to medium, cream the butter and sugar within the bowl of the stand mixer fitted using the paddle attachment. Add some eggs, individually, paddling until made available to the mix. Add some zest, after which add some water inside a thin stream, allowing it to run lower along side it from the bowl.
Steer clear of the motor minimizing the bowl. Place the pastry flour, all-purpose flour, salt, and baking powder inside a sifter and sift in to the bowl. Beginning on low speed and progressively growing to medium, mix before the dough all comes together.
Dust your projects surface with flour and unveil the dough to some thickness of just oneOr8 inch. Fit the dough to some 9-inch fluted tart pan. Pier everything over and done with the tines of the fork.
Bake until dough is gently golden brown on the top and bottom, 15-20 minutes. Take away the pan in the oven and allow the tart covering awesome completely.
Inside a mixing bowl, fold together the cream custard and whipped cream to create French cream.
Make use of a rubber spatula to transfer in france they cream towards the tart, smoothing the very best. Artfully arrange the berries on the top. Dust with powdered sugar and serve.
The frutti di bosco ought to be offered immediately, but could be refrigerated, covered loosely with plastic wrap, for approximately one day.
