Preheat Oven to 350 degrees. Spray one removable bottom tart pan with a nonstick flour spray.
4 ounces unsalted butter, softened
1/2 cup sugar
2 eggs, room temperature
1/2 cup self rising flour
1 tsp vanilla
In bowl of mixer cream together Butter and Sugar until light and fluffy.
Beat in eggs one at a time adding a little of your flour with each egg. Beat in vanilla until incorporated. With a wooden spoon fold in the rest of your flour.
Pour into your prepared pan and bake at 350 degrees for 20-25 minutes, until golden brown and when touched the to springs back. Place pan on cooling rack and let cool 10 minutes. Tip out of pan onto cooling rack and then let cool completely .
CHANTILLY PASTRY CREAM
1 ounce block cream cheese, room temperature
1 8 ounce tub mascarpone cheese
1 Tbsp vanilla
1 tsp lemon extract (optional)
1 cup powdered sugar
1 cup heavy whipping cream
Place your bowl and whisk attachment in the freezer for at least 15 minutes before starting your cream.
Whisk Cream cheese and mascarpone till fluffy. Add vanilla, lemon extract and powdered sugar, whisk until combined. Slowly pour in heavy cream while whisking on low. Turn up to medium and whisk till creamy and thick. Place in fridge until ready to use.
1 pint strawberries, sliced
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
You can use whatever fruit/berries you like or what is in season at the time. My Mom just prefers berries. 🙂
Place cooled sponge tart cake onto cake board. Top with pastry cream. Arrange berries/fruit on top of pastry cream. Store in fridge until ready to serve.