Fruit Tart with Pastry Cream (Print Version)
# Ingredients:
→ Tart Shell
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup powdered sugar
03 -
1/2 cup cold unsalted butter
04 -
1–2 tablespoons cold water
→ Pastry Cream
05 -
1 cup whole milk
06 -
1 teaspoon pure vanilla extract
07 -
3 egg yolks
08 -
1/4 cup granulated sugar
09 -
2 tablespoons cornstarch
10 -
1 tablespoon unsalted butter
→ Assembly
11 -
Fresh fruit (strawberries, kiwis, mangoes, blackberries)
12 -
Optional glaze: 1 tablespoon apricot jam mixed with 1 tablespoon water
# Instructions:
01 -
Combine all-purpose flour, powdered sugar, and cold butter in a bowl. Mix until it resembles coarse crumbs. Add cold water gradually until dough forms. Chill for 30 minutes, roll to fit tart pan, and bake at 190°C (375°F) for 25 minutes or until golden. Allow to cool.
02 -
Heat milk and vanilla extract in a saucepan until just simmering. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Slowly add the hot milk to the egg mixture while whisking continuously. Return to heat and cook, stirring constantly, until thickened. Stir in butter until fully incorporated, then chill.
03 -
Spread chilled pastry cream evenly over the tart shell. Arrange fresh fruit on top as desired. Optionally, brush the fruit with apricot glaze for a shiny finish.