Fruit Tart
Fruit Tart
Cut the butter in with a fork. You want the consistency to be like wet sand.
Mix egg and water together and then slowly pour over flour/sugar/butter, mixing as you go.
Everything should come together into a dough. If the texture is to dry add tiny bits of water at a time until it forms a nice dough.
Wrap the dough in plastic and put it in the fridge for about 30 minutes.
Roll out the dough to that it fits in your desired pan.
Place the rolled out dough in a tart pan and prick all over with a fork.
Cover with aluminum foil.
Bake at 375* F (190* C) for 15 minutes and then remove the foil and cook for an additional 8 minutes.
Remove from the oven and let it cool off while you make the cream.
Shell
1 3/4 cups flour
1/4 cup sugar
1/4 tsp salt
10 tbsp (142 g/5 oz) butter (cut into small pieces)
1 egg yolk
3 tablespoons cold water
Cream
4 cups milk
1 tbsp vanilla extract
5 whole eggs
2 egg yolks
1 1/2 cups sugar
3/4 cup cornstarch
1/4 tsp salt
Topping
Fruit of choice (I used banana, kiwi, peach, and dates)
Jam/Jelly/Preserves of your choice (I used apricot)
Shell
Mix flour, sugar, and salt together.
Cut the butter in with a fork. You want the consistency to be like wet sand.
Mix egg and water together and then slowly pour over flour/sugar/butter, mixing as you go.
Everything should come together into a dough. If the texture is to dry add tiny bits of water at a time until it forms a nice dough.
Wrap the dough in plastic and put it in the fridge for about 30 minutes.
Roll out the dough to that it fits in your desired pan.
Place the rolled out dough in a tart pan and prick all over with a fork.
Cover with aluminum foil.
Bake at 375* F (190* C) for 15 minutes and then remove the foil and cook for an additional 8 minutes.
Remove from the oven and let it cool off while you make the cream.
Cream
Whisk together eggs and yolks with sugar, cornstarch and salt. (Make sure you whisk it really well so you don't get cornstarch lumps in your finished product.)
Bring milk to a boil milk along with vanilla.
Reduce the heat so the milk is just simmering.
Take one ladle full of hot milk and mix it in with the eggs. Do it again with a second ladle full. (You want to do this so that you don't end up with scrambled eggs. It's like you're getting the eggs used to the temperature of the milk.)
Add the egg mixture to the rest of the milk on the stove. Keep stirring!
It will eventually get thick and start to bubble big lava like bubbles. Let it go one more minute and then remove it from the heat.
Put it All Together
Pour the hot cream into the baked shell. Cover with plastic wrap (this will prevent thick skin to form on top) and put it in the fridge to cool.
Once the cream has cooled top with cut fruit of your choice.
I glazed it with two tablespoons of apricot jam melted with about 1/2 a tablespoon of water. Once it's all melted drizzle over the fruit.
Bring milk to a boil milk along with vanilla.
Reduce the heat so the milk is just simmering.
Take one ladle full of hot milk and mix it in with the eggs. Do it again with a second ladle full. (You want to do this so that you don't end up with scrambled eggs. It's like you're getting the eggs used to the temperature of the milk.)
Add the egg mixture to the rest of the milk on the stove. Keep stirring!
It will eventually get thick and start to bubble big lava like bubbles. Let it go one more minute and then remove it from the heat.
Put it All Together
Pour the hot cream into the baked shell. Cover with plastic wrap (this will prevent thick skin to form on top) and put it in the fridge to cool.
Once the cream has cooled top with cut fruit of your choice.
I glazed it with two tablespoons of apricot jam melted with about 1/2 a tablespoon of water. Once it's all melted drizzle over the fruit.
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We were at a friend's house and my husband bit into a mini fruit tart. With his mouth still full of shell, cream, and fruit he mumbled "you should learn how to make this!" Mission accepted. I searched the internet for a recipe that would most accurately recreate his favorite treat. I ultimately used two different recipes, slightly altered to fit my needs. He skeptically watched as I worked on each component of the tart. He submitted his two cents (each time I just smiled and did things my own way). In the end he was convinced there was no way it would resemble what he requested. But guess what, he said it was delicious! We have a winner!
Shell: The Gourmet Gourmand
Pastry Cream: Rincon Cocina
I love the story! I am so proud of you. Maybe the next time we are together you'll make it again :) Love you!
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