Vanilla Berry Tart

My dear friends,
I had a version of this tart in a restaurant on the coast.  I adored the bittersweet chocolate and silky custard with the berries.  Everything went together perfectly, and I just knew I needed to recreate it for an afternoon tea.  One can make this in a big tart pan, but I love the individual tarts.  Something about having your own tart that makes you feel loved and special.  The tarts can be made a day ahead of time.
I do recommend using tart pans with removable bottoms.  I tried making the tarts in muffin tins, but it did not work out well.  I ended up using souffle pans and serving the tarts like small puddings; it works well and best to eat with spoons.

Vanilla Berry Tart

1 batch Shortbread cookie dough or sugar cookie dough
Creme Anglaise (below)
Chocolate Sauce (below)

Preheat the oven to 350 degrees.  Spray your tart pans with cooking spray.  Mold about 3 tablespoons to fit the tart pans.  Bake for 20 minutes or until lightly browned.  Allow to cool for 5 minutes.  Meanwhile prepare the creme anglaise and chocolate sauce.  Spread the about 1 tablespoon of chocolate sauce around the tart pan.  You want to make a chocolate shell.  Allow to cool.  Pour the crème anglaise in the tart shells.  Chill until ready to serve.  Arrange berries on top just before serving.

Creme Anglaise
From Joy of Cooking
4 egg yolks
1/2 cup sugar
2 cup milk
2 teaspoon vanilla

Heat the milk over medium heat in a sauce pan.  Whisk the egg yolks and sugar together in a separate bowl.  When the milk is hot (forming bubbles around the sides), whisk about ¼ cup of the milk slowly into the egg yolks.  Continue whisking small amounts of the milk into the egg yolks until ½ of the milk is incorporated.  Then pour the egg and milk mixture into the sauce pan.  Heat, stirring constantly, over medium low heat until the sauce temperature is 175 degrees or coats the back of the spoon.  Strain into a bowl.  Add the vanilla.  Allow to cool uncovered.
Makes 2 ½ cups.

Chocolate Ganache
9 ounces semi sweet chocolate, chopped
1 cup half and half

Heat the half and half for 1 minute.  Pour over the chocolate and allow to sit for 5 minutes.  Stir until the chocolate is melted and smooth.

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