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Matariki Stars Fresh Fruit Cream Tart

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This easy dessert recipe is the perfect way to celebrate Matariki, the Māori New Year! It’s a Berry Cream Tart topped with blueberries, strawberries, and cute Matariki stars.

Take this delicious Matariki Dessert to your Maori New Year Celebration and enjoy the festivities as you teach the next generation the Matariki story!

fresh fruit tart

Why You’ll Love This Recipe

  • Festive and Flavorful: This cream tart is the perfect way to celebrate Matariki with sweetness.
  • Creamy Delight: The delicious cream filling complements the crunchy tart shell beautifully.
  • Customizable: Top cream tart with your favorite fruits or nuts for a personalized touch.

Recipe Ingredients

Ingredients For The Pastry:

  • Chicken Egg: Binds the pastry ingredients together and adds richness.
  • Sugar: Sweetens the pastry, balancing the tartness of the sour cream.
  • Sour Cream: Gives the pastry a tangy flavor and tender texture.
  • Unsalted Butter: Adds flavor, creates flakiness in the pastry, and aids in browning.

Ingredients For The Filling and Topping

  • Egg Yolks: Thicken the filling and add a rich, creamy texture.
  • Sugar: Sweetens the filling, complementing the tartness of the berries.
  • Wheat Flour: Helps thicken the filling to ensure it sets properly.
  • Milk: Creates a smooth, creamy base for the filling.
  • Vanilla Sugar: Enhances the overall sweetness of the filling and adds a hint of aromatic vanilla extract flavor.
  • Strawberries and Blueberries: Add a fresh, fruity element to your fruit tart and make for a visually appealing decoration.
Cream Tart: Best Matariki Celebration Dessert ingredients.

How To Make A Cream Tart?

Step One: Mix The Ingredients

Mix the egg with sugar and butter at room temperature. Rub the mixture.

3

Step Two: Add Flour And Sour Cream

Pour in wheat flour and add sour cream.

4

Step Three: Knead And Refrigerate

Knead the dough until it turns out soft, elastic, and slightly sticks to the hands. Leave it in the refrigerator for 20 minutes.

5

Step Four: Roll Out And Spread The Dough

Roll out the dough into a circle with a diameter of 20-25 cm and 2 cm thick. Spread the dough into a cake pan (tart pan) greased with oil.

6

Step Five: Cut Out Tart Toppings

From the scraps of dough, cut out stars for topping the tart later.

7

Step Six: Bake Base And Stars

Bake the base and stars separately for 15 minutes at 200°C or until golden brown.

8

Step Seven: Prepare The Mascarpone Cream Filling

While the base is cooling, warm up the milk (do not boil) for making mascarpone filling.

9

Step Eight: Mix Egg Yolk And Sugar

In a separate bowl, grind the egg yolks with sugar, add the flour (vanilla sugar if desired) and mix.

10

Step Nine: Combine Egg Mixture With Milk

Pour the resulting egg mixture into the hot milk and stir.

Step Ten: Simmer And Thicken Pastry Cream

Simmer for a couple of minutes, stirring constantly, but do not boil! The pastry cream will gradually thicken. Add the butter and mix. Leave the cream to cool.

11

Step Eleven: Fill And Refrigerate

Fill the buttery pastry crust with the prepared cream filling, and place it in the refrigerator to allow the cream pie filling to harden.

12

Step Twelve: Decorate the Tart With Fresh Berries

After the cream pie filling has hardened, decorate the tart with fresh berries and Matariki stars to add a pop of color and balance out the richness of the cream.

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Expert Tips

  • Chill Time: Always chill your dough before rolling it out; it helps keep its shape.
  • Sweetness Swap: You can use honey instead of sugar for a natural sweetness in the filling.

Variations

  • Whipped Cream: Adds a light and airy texture when dolloped on top before adding strawberries and blueberries for decoration. Heavy whipping cream introduces a smooth, creamy element that complements both the tartness of the berries and the richness of the cream filling.
  • Cream Cheese: Enhances the cream layer with its creamy texture and tangy taste. Blend it with the egg yolks and sugar mixture to enrich the flavor and consistency.
  • Lemon Zest: Adds a bright, citrusy flavor to the cream. Stir it into the cream mixture for a refreshing twist and aromatic lift.

Substitutions

  • Graham Cracker Crust: Can be used as a substitute for the dough ingredients, offering a crispy texture and sweet flavor to the base of the cream tart. Use it as the tart base for a quick and convenient alternative that pairs well with the creamy filling.

Storage Instructions

  • Refrigerate: Allow your cream pie to cool to room temperature before storing. Cover it with plastic wrap or aluminum foil and refrigerate within 2 hours of cooling. Consume within 2-3 days for optimal freshness.
Matariki Stars Celebration Dessert: Cream Tart

Matariki Stars Fresh Fruit Cream Tart

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

Cream tart is a yummy dessert with a soft base and creamy filling, topped with fresh berries for a burst of sweetness and color.

Ingredients

  • Ingredients for the dough:
  • - 1 chicken egg;
  • - 1 cup of sugar;
  • - 2 tablespoons of sour cream;
  • - 100 g of butter.
  • Ingredients for the cream:
  • - yolks of 2 eggs;
  • - 1 cup of sugar;
  • - 3 tablespoons of wheat flour;
  • - 400 ml of milk;
  • - vanilla sugar – optional.
  • Strawberries, blueberries – for decoration.

Instructions

  1. Mix the egg with sugar and butter at room temperature. Rub the mixture.
  2. Pour in wheat flour and add sour cream.
  3. Knead the dough until it turns out soft, elastic, and slightly sticks to the hands. Leave it in the refrigerator for 20 minutes.
  4. Roll out the dough into a circle with a diameter of 20-25 cm and 2 cm thick. Spread the dough into a cake pan (tart pan) greased with oil.
  5. From the scraps of dough, cut out stars for topping the tart later.
  6. Bake the base and stars separately for 15 minutes at 200°C or until golden brown.
  7. While the base is cooling, warm up the milk (do not boil) for making mascarpone filling.
  8. In a separate bowl, grind the egg yolks with sugar, add the flour (vanilla sugar if desired) and mix.
  9. Pour the resulting egg mixture into the hot milk and stir.
  10. Simmer for a couple of minutes, stirring constantly, but do not boil! The pastry cream will gradually thicken. Add the butter and mix. Leave the cream to cool.
  11. Fill the buttery pastry crust with the prepared cream filling, and place it in the refrigerator to allow the cream pie filling to harden.
  12. After the cream pie filling has hardened, decorate the tart with fresh berries and Matariki stars to add a pop of color and balance out the richness of the cream.

Notes

  • Chill Time: Always chill your dough before rolling it out; it helps keep its shape.
  • Sweetness Swap: You can use honey instead of sugar for a natural sweetness in the filling.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 126mgSodium: 134mgCarbohydrates: 56gFiber: 0gSugar: 54gProtein: 5g

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