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!
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Why This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & 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.
- 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.
🔪How To Make Cream Tart With Berries
Step One: Mix the egg with sugar and butter at room temperature. Rub the mixture.
Step Two: Pour in wheat flour and add sour cream.
Step Three: Knead the dough until it turns out soft, elastic, and slightly sticks to the hands. Leave it in the refrigerator for 20 minutes.
Step Four: 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.
Step Five: From the scraps of dough, cut out stars for topping the tart later.
Step Six: Bake the base and stars separately for 15 minutes at 200°C or until golden brown.
Step Seven: While the base is cooling, warm up the milk (do not boil) for making mascarpone filling.
Step Eight: In a separate bowl, grind the egg yolks with sugar, add the flour (vanilla sugar if desired) and mix. Pour the resulting egg mixture into the hot milk and stir.
Step Nine: 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.
Step Ten: Fill the buttery pastry crust with the prepared cream filling, and place it in the refrigerator to allow the cream pie filling to harden. Decorate the tart with fresh berries and Matariki stars.
👩🍳 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.
💭 FAQs
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 marks the Māori New Year in New Zealand, symbolized by the appearance of the Pleiades star cluster. Incorporating star-shaped elements into the tart not only adds visual appeal but also pays homage to this cultural celebration.
To craft star shapes, you can use a star-shaped cookie cutter on fruits like apples or pastry dough. For instance, slicing apples and cutting them into stars can add a festive touch to your tart.
A variety of fresh fruits can be used to decorate the tart. Berries such as blueberries and strawberries are popular choices, but feel free to use any seasonal fruits you prefer.
To keep your tart fresh, store it in the refrigerator. It's best enjoyed within a day or two to ensure the crust remains crisp and the fruits retain their vibrant appearance.
Serving Suggestions
Wondering what to serve with this cream tart? Try these options:
- Herbal Iced Tea – A chilled herbal tea like mint or chamomile adds a refreshing, non-sugary balance to the tart.
- Lemon Sorbet – The zesty, tangy flavor of lemon sorbet can provide a palate-cleansing contrast to the creamy tart.
- Vanilla Bean Whipped Cream – Add an extra dollop of lightly sweetened whipped cream on the side for a decadent touch.
🍜 Related Recipes
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Matariki Stars Fresh Fruit Cream Tart
Ingredients
For The Base
- 1 tablespoon Olive Oil Extra Virgin
- 1 Whole Egg
- 1 Cup Sugar
- 2 tablespoon Sour Cream
- 100 grams Butter
For The Mixture
- 2 Whole Egg Yolks
- 1 Cup Sugar
- 3 tablespoon Wheat Flour
- 400 ml Milk
- 1 Sprinkle Vanilla Sugar
- ¼ Cup Blueberries For decoration
- ½ Cup Strawberries For decoration
Instructions
- Mix the egg with sugar and butter at room temperature. Rub the mixture.
- Pour in wheat flour and add sour cream.
- Knead the dough until it turns out soft, elastic, and slightly sticks to the hands. Leave it in the refrigerator for 20 minutes.
- 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.
- From the scraps of dough, cut out stars for topping the tart later.
- Bake the base and stars separately for 15 minutes at 200°C or until golden brown.
- While the base is cooling, warm up the milk (do not boil) for making mascarpone filling.
- In a separate bowl, grind the egg yolks with sugar, add the flour (vanilla sugar if desired) and mix.
- Pour the resulting egg mixture into the hot milk and stir.
- 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.
- Fill the buttery pastry crust with the prepared cream filling, and place it in the refrigerator to allow the cream pie filling to harden.
- 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
Nutrition
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