Hey Tart lovers! Here’s a Fresh Fruit Tart with Vanilla Pastry Cream that you won’t be able to resist! I made this specially for my Dad on Fathers’ Day. This Fresh Fruit Tart consist of a silky smooth custard that slides down your throat and a buttery sweet crust that snaps clean when you cut into it.
Egg Flour Butter Icing Sugar. You mix them all together to get this homogenous dough which bakes beautifully into that golden brown pastry. Some greedy souls might be lurking by the side ready to break a portion of that crust to taste. That greedy soul might just be yours truly. Fighting that pastry battle is pretty hard sometimes.
I have to constantly remind myself that we are baking a Fresh Fruit Tart and not an empty tart. Patience girl Patience. Fruit Tarts are one of my favorite dessert. To be more accurate, tarts are to die for. Especially the ones I make ( LAUGHS). I make damn good tarts. You can see the collection of mouth watering tart recipes here. I promise they are alll THAT GOOD!!
I get all excited when it’s generously topped with fruits and covering every portion of that custard. I will know for sure that any slice will be equally distributed with those sweet berries and fruits that I topped them with.
Glazing the fruits are optional. It helps to make the tart more attractive to the eye but you can always do without if you don’t have any apricot or mirror gel on hand.
This custard filling is great for filling choux pastries or eclairs as well. The vanilla Speckled Crème Patissiere is honestly so delicious, I licked my fingers cleaned at every opportunity.
A delicious buttery crust filled with Smooth Silky Custard
- ¼ cup cornstarch
- ¾ cup sugar divided use
- 2 cups milk divided use
- 5 egg yolks
- Pinch of salt
- 2 tsp vanilla extract
- 30 g unsalted butter
- 1 ½ cup flour
- ½ cup confectioner Icing Sugar
- ¼ tsp salt
- 130 g unsalted butter cubed and cold
- 1 egg yolk
- Melted Chocolate To coat the tart after baking.
- 10-15 Strawberries sliced
- 1 box blueberries
- 7-9 fresh lychees
- Mirror Glaze or Apricot Gel
Combine cornstarch with ¼ cup sugar in a mixing bowl and then stir in ¼ cup of milk.
Blend Egg yolks into the mixture with a whisk until completely smooth
Combine remaining 11/2 cups of milk and ½ cup sugar and salt in a saucepan over medium heat and bring to a boil
Add 1/3 of the milk mixture into the egg yolk mixture to temper it, whisking continuously.
Slowly drizzle in the remaining milk and stir
Pass the mixture through a sieve to remove lumps
Return mixture to the saucepan and continue cooking and whisking vigorously until mixture comes to a boil and whisk leaves a trail of pastry cream ( About 5-7 mins).
Remove from heat and stir in vanilla and butter.
Transfer to a bowl and press a layer of cling wrap on the surface of the custard. Cool in the refrigerator for 3-4 hours until set.
Add flour, sugar and salt in food processor and pulse to mix
Add in cold butter and pulse a few times
Stir in egg yolk and mix until incorporated ( Don’t overwork the dough)
Transfer dough into a clingwrap and refrigerate for 2 hours before rolling
Once dough has chilled sufficiently, Roll dough to about 1/8 inch thick and place it inside the pie pan. Pierce the bottom of the pie with fork. Place back into fridge to set 30 mins
Preheat oven to 185 deg Cel. Remove tart from fridge after 30 mins. Place a baking paper over the tart and pour rice or baking weights on the baking paper to blind bake the tart. Bake the tart for 20 mins with the weights. ( Check at 15mins to see if the tart is tooo brown- you can reduce the temperature to 170 if it’s tooo brown).
After 20mins, remove the baking paper with the weights and continue to bake for another 10 mins until golden brown.
Remove the tart from oven after its cooked and pour some melted chocolate over the tart. This helps to coat the tart and prevent the pastry cream from making the tart soggy. Place tart back in the fridge until ready to assemble the tart.
Pour chilled custard over the pastry crust and decorate with your favourite fruits.
Glaze the fruits with a little mirror glaze or apricot gel to create a shining effect.
Notes* You can make the custard 1-3 days before hand.
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