Fruit tarts are those dessert that take not that much effort and look absolutely stunning. The high piles of fresh and juicy fruit on top of sweet yellow custard and cloud like whipped cream just scream delicious no matter who you are. This dessert has to be in everyones cook books because of how simple yet so impressive it is! I kid you not, the moment I brought this tart home my family members reactions were "Wow, you made this?". Make this for your loved ones and everyone will be amazed with your culinary skills. Check out the recipe down below.
This pastry cream it perfect for desserts like eclairs, tarts, stuffing doughnuts or cream puffs! It’s slightly sweet, has that beautiful yellow color thanks to the egg yolks, and it has a very thick consistency. So there will be nothing to worry about when you slice into your tart. Nothing will be oozing out like lave, I promise.
2 cups of whole milk
Splash of vanilla extract
1/2 cup granulated sugar
3 tablespoons of cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons of unsalted butter
In a pot, warm the milk and vanilla on medium heat until barely simmering. In a separate bowl combine the sugar, cornstarch, salt, and egg yolk. Whisk until well combined and lighter in color.
Once the milk has warmed up, slowly pour in about 1/2 cup of the milk into your egg yolk mixture while whisking so that the eggs don’t cook. This process is called tempering.
Pour the warmed egg yolk mixture into the pot with the rest of your hot milk and set it on medium heat.
Grab a whisk and start whisking gently but constantly. After 2 -3 minutes it will thicken very quickly and you don’t want anything to burn on the bottom of your pot so keep whisking. Once it starts to bubble whisk for 1 minute more to neutralize the starch-dissolving protein found in egg yolks.
Cut the flame off and add in your butter. Whisk until its melts and combines with the pastry cream. - ii i
Pour your custard into a shallow pan and cover with plastic wrap or parchment. until it is fully set.
Optional Step Btw 5 & 6: If you want a super smooth pastry cream, you can pour the custard mixture through a sieve or colander. Then continue onto step 6.
9 inch Tart Crust
This simple tart shell recipe will do the trick for this fruit tart. It acts mainly as a vessel for the custard, whipped cream, and deliciously fresh fruit. It will have no color just a slight sweetness to it.
1 1/4 cup of all purpose flour
pinch of salt
2 tablespoons of sugar
5 tablespoon of butter, cut into cubes.
2 - 3 tablespoons of cold water
In a food processor combine the flour, salt, and sugar. Pulse to combine.
Next, add in the butter and pulse to combine. You should be left with a sand like mixture.
Finally, add in 2 tablespoon of cold water and pulse until a dough forms. Add another tablespoon if needed.
Dump the dough out onto a lightly floured work surface and shape into a disk. Wrap in plastic wrap and set in the fridge for 30 minutes.
Once the 30 minutes are up, preheat your oven to 400 degrees and roll out your dough to the size of your tart pan.
Bake for 15 - 20 minutes. It will be pale in color but fully cooked. Set aside to let cool.
Assembling the Tart
Do you ever notice that that the fruit tarts in bakeries have a beautiful shine to them? Well, its because they have apricot jam brushed over them! Whether or not you choose to brush your tart with some jam, this fruit tart will be an epic centerpiece to share with your loved ones!
1 Baked crust
2 cups of fresh fruit, washed
1 cup of whipped cream
2 cups of pastry cream
1 tablespoon of apricot jam
1 tablespoon of water
The pastry cream should have set up nicely by now so all you need to do is whisk it to break it up a bit.
Scoop your pastry cream into the shell and spread it out evenly in the tart.
Top the pastry cream with some whipped cream and the decorate with your fresh fruit.
In a small bowl combine the apricot jam and water and microwave it for 10 seconds. Grab a brush and paint the warmed jam over the fruit.
Cut into slices and enjoy.
Culinary Producer & Head Writer at Pro Home Cooks