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Fruit Tart with Vanilla Pastry Cream
Fruit Tart with Vanilla Pastry Cream
- Recipe Submitted by Angus on 11/07/2014
Category: Fruit, Eggs, Desserts
Ingredients List
- ** for the crust **
- 1 large egg yolk
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1-1/4 cups all purpose flour
- 2/3 cup confectioners' sugar
- 1/4 tsp salt
- 8 tbsp unsalted butter, cold and cut into 1/2" cubes
- ** for the vanilla pastry cream **
- 2 cups whole milk
- 1/2 cup granulated sugar, plus 2 tbsp
- 4 tbsp cornstarch
- 2 egg yolks
- 1-1/2 tsp vanilla extract
- 3 tbsp unsalted butter, cut into pieces
- ** for the topping **
- 2 kiwis
- ~20 large strawberries
- Handful of blueberries, blackberries, and raspberries - or whatever you want!
Directions
** for the crust**
- Whisk together the egg yolk, cream, and vanilla in a small bowl and set aside.
- In a food processor, combine the flour, sugar, and salt and pulse briefly to combine.
- Add the butter pieces over the flour mixture and process until the mixture resembles coarse crumbs - about 15 1-second pulses.
- With the machine running, add the egg mixture until the dough just comes together (about 15 seconds).
- Turn the dough onto a sheet of plastic wrap and press into a 6" disc. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- When the dough is ready, unwrap and roll the dough out onto a lightly floured surface into a 13" round. Transfer the dough to a 9" tart pan and mold the dough to the sides of the pan. Freeze the pan for 30 minutes.
- Preheat oven to 375 degrees. Put the tart pan on a baking sheet and press foil over the frozen shell and fill with pie weights.
- Bake for 30 minutes, rotating halfway through. Remove from oven, remove the foil and weights, and then bake another 5-8 minutes longer until golden brown. Transfer to a wire rack to cool.
** for the vanilla pastry cream **
- Combine the milk and 1/2 cup sugar in a saucepan over medium-high heat and stir until simmering.
- Meanwhile in another bowl, whisk together the egg yolks and remaining 2 tbsp of sugar for about 15 seconds. Then add the cornstarch and mix until pale yellow and thick.
- When the milk has reached a simmer, slowly add the milk to the egg yolk mixture, whisking constantly as you combine. Return the mixture to the saucepan and return to medium heat, whisking constantly until the mixture just starts to boil and the mixture is thickened.
- Remove form heat and whisk in the butter and vanilla extract. Strain pastry cream through a fine mesh sieve set over a medium bowl.
- Cover pastry cream with plastic wrap, making sure the wrap touches the top of the cream so that a skin doesn't form. Refrigerate until set, at least 3 hours and up to 2 days.
** for the topping **
- To assemble tart, spread pastry cream evenly in tart shell.
- Cut up kiwis and strawberries and decorate as desired! I got my design inspiration for this tart from a local bakery - feel free to use this design or be creative come up with your own :)
- Whisk together the egg yolk, cream, and vanilla in a small bowl and set aside.
- In a food processor, combine the flour, sugar, and salt and pulse briefly to combine.
- Add the butter pieces over the flour mixture and process until the mixture resembles coarse crumbs - about 15 1-second pulses.
- With the machine running, add the egg mixture until the dough just comes together (about 15 seconds).
- Turn the dough onto a sheet of plastic wrap and press into a 6" disc. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- When the dough is ready, unwrap and roll the dough out onto a lightly floured surface into a 13" round. Transfer the dough to a 9" tart pan and mold the dough to the sides of the pan. Freeze the pan for 30 minutes.
- Preheat oven to 375 degrees. Put the tart pan on a baking sheet and press foil over the frozen shell and fill with pie weights.
- Bake for 30 minutes, rotating halfway through. Remove from oven, remove the foil and weights, and then bake another 5-8 minutes longer until golden brown. Transfer to a wire rack to cool.
** for the vanilla pastry cream **
- Combine the milk and 1/2 cup sugar in a saucepan over medium-high heat and stir until simmering.
- Meanwhile in another bowl, whisk together the egg yolks and remaining 2 tbsp of sugar for about 15 seconds. Then add the cornstarch and mix until pale yellow and thick.
- When the milk has reached a simmer, slowly add the milk to the egg yolk mixture, whisking constantly as you combine. Return the mixture to the saucepan and return to medium heat, whisking constantly until the mixture just starts to boil and the mixture is thickened.
- Remove form heat and whisk in the butter and vanilla extract. Strain pastry cream through a fine mesh sieve set over a medium bowl.
- Cover pastry cream with plastic wrap, making sure the wrap touches the top of the cream so that a skin doesn't form. Refrigerate until set, at least 3 hours and up to 2 days.
** for the topping **
- To assemble tart, spread pastry cream evenly in tart shell.
- Cut up kiwis and strawberries and decorate as desired! I got my design inspiration for this tart from a local bakery - feel free to use this design or be creative come up with your own :)
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