fruity tart (Print Version)
# Ingredients:
→ Tart Shell
01 -
1/2 cup chilled butter, cut into small chunks
02 -
1 and 1/4 cups plain flour
03 -
1 to 2 tablespoons ice-cold water
04 -
1/4 cup confectioners' sugar
→ Pastry Cream
05 -
1 teaspoon vanilla essence
06 -
2 tablespoons of cornstarch
07 -
1/4 cup white sugar
08 -
3 large egg yolks
09 -
1 cup whole milk
10 -
1 tablespoon unsalted butter
→ Topping
11 -
Fresh blackberries
12 -
Fresh mango slices
13 -
Fresh kiwi slices
14 -
Freshly sliced strawberries
→ Optional Glaze
15 -
1 tablespoon water
16 -
2 tablespoons apricot preserves
# Instructions:
01 -
In a mixing bowl, combine the powdered sugar and flour. Cut in the cubed cold butter until the mix is crumbly. Slowly add the cold water (a spoonful at a time) until you can form a dough.
02 -
Roll the dough into a flat disk shape, wrap it tightly in plastic, and pop it into the fridge to chill for about 30 minutes.
03 -
Roll the dough out on a lightly floured countertop to fit your tart pan. Gently place it in, pressing it to mold to the shape of the pan. Remove any overhanging bits, and use a fork to make small prick-holes at the base.
04 -
Set your oven to 375°F (190°C) and let the tart crust bake for about 25 minutes, or until it turns golden. Cool it completely when done.
05 -
Heat the milk along with the vanilla in a saucepan until it starts to steam slightly. Take it off the heat just before boiling.
06 -
In a separate mixing bowl, stir together the egg yolks, sugar, and cornstarch. Keep whisking until you get a smooth, pale yellow consistency.
07 -
Gradually pour the warm milk into the whisked egg mixture while continuously stirring. Move this back to the saucepan and cook on medium heat, stirring until it thickens up.
08 -
Remove from heat and mix in the butter until fully melted and blended. Place cling wrap directly on the surface of the cream and refrigerate it to cool completely.
09 -
Spoon the chilled pastry cream into the baked crust and spread it evenly. Place the fresh fruits on top in a decorative arrangement.
10 -
If desired, melt the apricot jam with a bit of water until smooth, then brush it on the fruit to make it glossy and keep it fresh longer.
11 -
Refrigerate the fully assembled tart for at least an hour. Slice it up and enjoy a slice!
# Notes:
01 -
Make the pastry cream and tart shell a day in advance if needed.
02 -
This dessert is tastiest when eaten the same day it's made.
03 -
Use any fruits you’ve got on hand or whatever’s in season!
04 -
Wait to add the fruit until just before serving it to keep it fresh.