Honey Glazed Berry Pie! 甜甜蜂蜜莓果派 ！

I made this sweet dessert pie for my lovely editor Edwards last Wednesday. It was so delicious! First, I blind baked the Pate Sucree tart case, then I filled it with Creme Chantilly and topped it with honey glazed berries!! So easy and so yummy! I ate two slices in one night! GOSH!
(趁著晚上有空做了這個蜂蜜莓果派！酸酸甜甜真的很好吃！ 在這裡跟大家分享喔！ 當然拉！我的神祕編輯愛德華先生也是心花怒放囉！嘿嘿）

I altered the Creme Chantilly recipe from school a bit so I've put my version here. I cannot write the recipe for the tart case here as it will infringe on the schools copywrite but it is really simple, all you need is some pastry and you can blind bake it to prevent it rising!

Here is the creme chantilly recipe for a 7" pie!



Creme Chantilly

milk                            125ml
vanilla pod                 1/2 pod
egg yolk                     20g
suger                          30g
corn flour                   10g
plain flour                  10g
double cream             100ml
icing sugar                 20g

Assembly and Decoration

Blackberries
Blueberries      
Raspberries            
Strawberries        
Honey                      1-2 tsp
  

Method

Pate Sucree

The Pate Sucree is made using the creaming method when adding the butter. After you make the dough, leave it to rest before shaping it. To prevent it from rising don't forget to dock it and blind bake it with some weight in the middle of the tart. 
（塔皮在烤之前一定要記得打洞, 最方便的其實是用叉子, 可是要小心不要太過度喔）

Creme Chantilly


Creme chantilly is normally comprised of whipped cream with icing sugar. At school, we make creme chantilly by adding whipped cream with icing sugar to creme patisserie. Here I have adjusted the volume and the type of cream, also the volume of icing sugar. 
（其實creme chantilly 就是所謂的甜的鮮奶油拉！只是法國人給他一個不一樣的名字 但在藍帶我們學的是用所謂的卡士達醬,也就是creme patisserie加了甜鮮奶油！吃起來味道比較香！）


1. Pour the milk, half of the sugar and vanilla pod into a pan, cook to dissolve the sugar at about 65 degrees.
2. Whisk the egg yolk and the other half of the sugar to "Blunch" stage. (Blunch: the egg yolk looks paler and increases in volume a bit)
3. Sieve the flour and corn flour and add to the egg yolk, whisk.
4. Pour half of the milk mixture into the  bowl with the egg yolk, mix it and pour it back into the milk pan.
5. keep whisking it while it is cooking on the heat until it thickens.
6. Pour it onto a tray or plate and cover with cling film so that there are no air bubbles. Put it into fridge to chill.
7. Meanwhile, whisk the double cream with the icing sugar to soft peak stage.
8. After the creme patisserie is chilled, knock it back with a whisk and mix it with the cream you have just whipped.
9. Creme Chantilly!!!

Assembly


I didn't have any nappage with me when I made this tart but I wanted to glaze the berries! I decided to use honey to brush the berries with and it turned out really well. It not only glazed my fruit but also enhanced the flavour! Who wouldn't love honey, right? 
（我用了蜂蜜幫水果刷上保護層,代替果膠使用！）

1. Place the Creme Chantilly in the Pate Sucree.
2. Place berries on the creme.
3. 1-2 tsp of honey in pan, heat it up.
4. Use brush to brush the warmed up honey on the berries to sweeten them and give the shine!