Sparkling Berry Tart

Prosecco-Soaked Fruit Tart filled with Prosecco Pastry Cream
Recipe adapted from Brown Eyed Baker & The Craving Chronicles

This month, I was determined to get at least 3 blog posts up.  And this is my third!  Yay!  I was also determined to make this sparking berry tart, and Memorial day was the perfect time to make something red, white, blue, and bubbly!  

I have had the idea for this fruit tart for awhile.  A while back I had baked some cupcakes to celebrate the marriage of two work colleagues and had filled them with champagne pastry cream.  I remember thinking when I was making those, that the pastry cream would make a delicious tart.  I had also never made a fruit tart before, and I am all about trying to bake new things this month!  Then, I had a brilliant moment where I thought, "I should totally soak the fruit in sparking wine to give it that bubbly taste and add a little more booze!".  I had the perfect plan.

So on Memorial day, I got up early to start my baking.  I successfully made both the tart dough and the pastry cream.  And while those were both chilling in the refrigerator, I decided to use the leftover egg whites to make some Baileys chocolate macaroons.  In the midst of doing that, I absentmindedly picked up a piping hot thermometer and burned two of my fingers pretty badly.  So when it came time to roll out the dough, fill it with the pastry cream, and top it with the soaked fruit, I was left doing it one handed.  I do have to say, I still think this tart turned out good and I will definitely be making it again for 4th of July!

I shared the tart with my friends and family and they loved it.  I think this fruit tart was the perfect dessert to celebrate the day that honors all of those who served this country!  Cheers to them!  

[ INGREDIENTS ]
Pastry Cream
1/4 cup cornstarch
1 cup heavy cream, divided
1 cup prosecco (I used Cupcake prosecco)
1/2 cup + 2 tablespoons granulated sugar
2 whole large eggs
4 large egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract

Crust
1 egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 ¼ cups all-purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes

Soaked Fruit
6 ounces blueberries
6 ounces blackberries
6 ounce raspberries
10 large strawberries, sliced
Enough prosecco to cover the fruit (I used the remainder of the bottle I used for the Pastry cream)

[ DIRECTIONS ]
Pastry Cream

1. In a large bowl, whisk the cornstarch and 1/2 cup of heavy cream together and set aside.
2. In a medium saucepan over medium heat, bring the remaining 1/2 cup of cream, prosecco, and sugar to a boil.  Stirring to dissolve all the sugar.  As soon as it boils, remove it from the heat.
3. Beat the eggs and egg yolks into the cream/cornstarch mixture.
4. Add 1/4 cup of the hot cream mixture into the cornstarch mixture, whisking constantly.  This will temper the eggs.
5. Return the hot cream mixture to the heat and bring to a boil again.
6. Add the cornstarch mixture to the pot.  Whisk constantly until it reaches a pudding-like consistency. 
7. Strain over a medium bowl using a mesh sieve to remove any lumps.
8. Press plastic wrap onto the surface of the cream to prevent a skin from forming.
9. Refrigerate for at least 3 hours.

Crust

1. In a small bowl, whisk together the egg yolk, heavy cream, and vanilla and set aside.
2. In a food processor fixed with a pastry blade, place the flour, sugar, and salt.  Process briefly to combine.
3. Scatter the cold butter over the flour mixture and pulse for 1-second intervals until the dough resembles coarse meal.  
4. With the machine running, add the egg mixture and process until the dough comes together.
5. Turn the dough out onto plastic wrap and press into a 6 inch disk.  
6. Wrap the dough in plastic and refrigerator for an hour.
7. After the dough has been refrigerated, unwrap and roll out the dough into a 13-inch round between to pieces of plastic wrap.
8. Transfer the dough to a 9 inch tart pan and press into the bottom and sides of the pan. 
9. Use a rolling pin to run over the top of the tart pan to get ride of excess dough.
10. Use a fork to prick the bottom and sides of the tart all over
11. Place tart pan on a plate and freeze for 30 minutes.
12. Preheat oven to 375 degrees F.
13. Place the tart pan on a baking sheet and cover the tart with foil.  Fill the tart with pie weights to keep from getting bubbles.
14. Bake for 30 minutes, rotating halfway through.
15. Remove the foil and bake for another 5 minutes or until golden brown.
16. Place baking sheet with the tart pan on a wire rack to cool to room temperature.

Soaked Fruit

1. In a medium bowl, add all the fruit.
2. Pour prosecco over the fruit to cover it.
3. Chill in the refrigerator for an hour.
4. Drain the prosecco.

Put it all together

1. When the crust has cooled, use a spatula to fill the tart with the pastry cream.
2. Starting from the outside lay the strawberry slices in an overlapping circle around the edge.
3. Then arrange the blueberries in a circle inside the strawberries, then the raspberries, and blackberries.
4. Enjoy with a refreshing glass of bubbly!