Berry Pie

The berry tart is a simple but delicious cake recipe.

Preparation for the choux pastry of the bases:

Put the tap water, butter and salt in a bowl and bring to a boil. Pour the sifted flour into the boiling liquid, stirring constantly.

Stir until the mixture comes away from the saucepan as a lump (burns off) and a white skin coats the bottom of the saucepan. Transfer the mixture to a large enough bowl and let it cool a little. Add 1 egg underneath until it is combined all around with the quantity. Add the remaining eggs in order.

Check the consistency of the dough. To do this, lift the wooden spoon, the quantity should be smooth and shiny and fall softly from the spoon. Spread out the baking sheets with parchment paper and mark three circles, each 240 mm in diameter, with a pencil. Pipe the choux pastry into a piping bag (star nozzle no.6) and pipe circles. Bake the bases at 220 degrees Celsius in a preheated oven for about 20 minutes until light brown. Remove from oven, remove from paper and let cool on cake racks.

Preparation for the whipped cream filling:

For the whipped cream filling, soak the gelatin in cool water, wring out and liquefy while hot. Meanwhile, whip the whipped cream until stiff, then add the sugar, the slightly cooled gelatine and the rum. Fill four-fifths of the whipped cream mixture into a piping bag with a large nozzle.

Pipe around

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