![\"410\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/01\/410.jpg\")
<\/a><\/p>\nBerry Tart<\/strong><\/p>\n I baked these tarts as dessert for our last night dinner party.<\/p>\n <\/p>\n We had a Japanese style hot pot, “nabe”, for dinner.<\/p>\n It was the first time for all our guests to try “nabe”, and I was a little worried because I wasn’t sure how it would go.<\/p>\n So I wanted to prepare something not too exotic for dessert (lol).<\/p>\n These tarts were simple yet absolutely delicious!!<\/p>\n Buttery crust, creamy custard, and fresh berries. What else would you need?!<\/p>\n This is definitely my kind of dessert.<\/p>\n I used to use a larger pan to make a tart like this, but I now use this smaller sized ones almost all the time.<\/p>\n I like the size because it will be gone when you still want to eat just a little more.<\/p>\n I think it’s perfect.<\/p>\n Berry Tart (makes three 4 3\/4 inch tarts)<\/strong><\/p>\n crust: filling: toppings: Preheat the oven to 375 degrees F.<\/p>\n 1. Make crust. In a food processor, combine flour, salt, and sugar. And then add egg yolk and water. Process until well combined. Add butter and process until the mixture forms a ball. Wrap with plastic wrap and let it rest in the fridge for about an hour. Press the dough into three 4 3\/4-inch pans. Bake for about 20~30 minutes. \u30d9\u30ea\u30fc\u30bf\u30eb\u30c8<\/strong><\/p>\n \u6628\u65e5\u306f\u7fa9\u7236\u592b\u5a66\u3068\u7fa9\u5144\u592b\u5a66\u3092\u5915\u98df\u306b\u62db\u5f85\u3057\u307e\u3057\u305f\u3002<\/p>\n \u30e1\u30cb\u30e5\u30fc\u306f\u3001\u934b\uff01<\/p>\n \u4e2d\u8eab\u306f\u3001\u81ea\u5bb6\u88fd\u9d8f\u56e3\u5b50\u3001\u304a\u3067\u3093\u30bf\u30cd\u3044\u308d\u3044\u308d\u3001\u767d\u83dc\u3001\u6625\u83ca\u3001\u304d\u306e\u3053\u3001\u8c46\u8150\u3001\u7cf8\u3053\u3093\u306b\u3083\u304f\u306a\u3069\u306a\u3069\u3002<\/p>\n \u65e5\u672c\u3060\u3068\u3001\u3044\u308d\u3044\u308d\u306a\u934b\u306e\u5408\u4f53\u3057\u305f\u3088\u3046\u306a\u3082\u306e\u3067\u3059\u306d\uff08\u7b11\uff09\u3002<\/p>\n 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\u601d\u3063\u305f\u901a\u308a\u3001\u7fa9\u7236\u592b\u5a66\u306b\u597d\u8a55\u3002<\/p>\n \u7fa9\u7236\u306f\u3044\u3064\u3082\u79c1\u306e\u4f5c\u308b\u30c7\u30b6\u30fc\u30c8\u3092\u7f8e\u5473\u3057\u3044\u7f8e\u5473\u3057\u3044\u3001\u3068\u672c\u5f53\u306b\u304a\u3044\u3057\u305d\u3046\u306b\u98df\u3079\u3066\u304f\u308c\u308b\u306e\u3067\u3001\u4f5c\u308a\u7532\u6590\u304c\u3042\u308a\u307e\u3059\u3002<\/p>\n \u30bf\u30eb\u30c8\u306f\u3001\u76f4\u5f8410\u339d\u3050\u3089\u3044\u306e\u30b5\u30a4\u30ba\u306e\u3082\u306e\u3067\u4f5c\u308a\u3001\u98df\u3079\u308b\u76f4\u524d\u306b\u4e00\u53e3\u30b5\u30a4\u30ba\u306b\u5207\u308a\u5206\u3051\u307e\u3057\u305f\u3002<\/p>\n \u6700\u8fd1\u306f\u5927\u304d\u306a\u30bf\u30eb\u30c8\u578b\u3067\u306f\u306a\u304f\u3001\u3053\u306e\u5c0f\u3055\u76ee\u306e\u578b\u3067\u4f5c\u3063\u3066\u3070\u3063\u304b\u308a\u3067\u3059\u3002<\/p>\n \u98df\u3079\u904e\u304e\u306a\u304f\u3063\u3066\u3001\u3082\u3046\u3061\u3087\u3063\u3068\u98df\u3079\u305f\u3044\u3001\u3068\u3044\u3046\u3068\u3053\u308d\u3067\u306a\u304f\u306a\u308b\u306e\u304c\u826f\u3044\u306e\u3067\u3059\uff08\u7b11\uff09\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Berry Tart I baked these tarts as dessert for our last night dinner party.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-34797","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34797"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34797\/revisions"}],"predecessor-version":[{"id":34825,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34797\/revisions\/34825"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 1\/4 cup flour
\na pinch of salt
\n1 tablespoon sugar
\n1 egg yolk
\n3 tablespoons water
\n1\/4 cup (or 1\/2 stick) cold butter, cut into small pieces<\/p>\n
\n3 egg yolks
\n1\/2 cup sugar
\n4 tablespoons flour
\n1 1\/2 cup whole milk
\nvanilla extract<\/p>\n
\nfresh berries
\nconfectioners sugar<\/p>\n
\n2. Make filling. In a sauce pan combine egg yolks, sugar, and flour. In another pan warm milk until close to boiling. Add the milk to the other pan, little by little, while constantly whisking. Continue to whisk on medium to high heat until it boils and achieves preferred thickness. Add vanilla extract. Let it cool and then refrigerate.
\n3. When the crusts and custard cream are cool, fill the crusts with the cream. Place berries on top. Sprinkle confectioners sugar.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"