Classic Fruit Tart with Cream (Print Version)
# Ingredients:
→ Tart Shell
01 -
160 g all-purpose flour
02 -
30 g powdered sugar
03 -
115 g cold unsalted butter
04 -
15–30 ml cold water
→ Pastry Cream
05 -
240 ml whole milk
06 -
1 tsp pure vanilla extract
07 -
3 large egg yolks
08 -
50 g granulated sugar
09 -
15 g cornstarch
10 -
15 g unsalted butter
→ Assembly
11 -
Fresh fruit (e.g., strawberries, kiwis, mangoes, blackberries)
12 -
Optional glaze made from apricot jam and water
# Instructions:
01 -
Mix the flour, powdered sugar, and cold butter until crumbly. Gradually add cold water to form the dough. Chill the dough for 30 minutes, roll it out, and bake in a tart pan at 190°C for 25 minutes. Let it cool completely.
02 -
Heat the milk with vanilla extract in a saucepan until simmering. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually combine the hot milk with the egg mixture, then transfer back to the saucepan. Cook over medium heat while stirring until thickened. Remove from heat, stir in butter, and chill the pastry cream.
03 -
Fill the cooled tart shell with the chilled pastry cream. Arrange the fresh fruit on top. For a glossy finish, lightly brush the fruit with a glaze made by heating apricot jam mixed with a little water.
04 -
Refrigerate the assembled tart for at least 1 hour. Slice into portions and serve.
# Notes:
01 -
Ensure the tart is completely cool before adding the pastry cream to prevent melting.