Description
A sophisticated patriotic dessert featuring a buttery shortbread crust, rich vanilla pastry cream, and fresh summer berries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 cups heavy cream
- 1/4 cup cornstarch
- 1 tsp vanilla bean paste
- 1 cup sliced strawberries
- 1 cup fresh blueberries
Instructions
- Cream butter and powdered sugar together until fluffy.
- Fold in flour and press into a 9-inch tart pan.
- Bake at 350F for 15 minutes until pale gold; cool completely.
- Whisk cream and vanilla over heat; stir in cornstarch until thickened.
- Chill pastry cream for 4 hours, then spread into the cooled crust.
- Arrange strawberries and blueberries in a patriotic pattern.