French Fruit Tart with Pastry Cream
Prep time: 1 hour 40 minutes
Bake time: 30 minutes
INGREDIENTS:
For Crust
175 gr flour
110 gr cold butter
1 egg yolk
2 tbsp sugar
2 to 3 tbsp ice-cold water
A pinch of salt
For Pastry Cream
480 ml milk
90 gr sugar
4 egg yolks
2 tbsp cornstarch
1 tbsp flour
1 1/2 tsp vanilla extract
1 tbsp butter
100 ml heavy cream
A pinch of salt
INSTRUCTIONS:
Crust:
Pulse flour, sugar, salt, butter in a food processor to combined until it looks like sand.
Add the egg yolk and water, then pulse together again just till dough holds together.
Form into a disk between two parchment paper with a roller. And wrap tightly with cling film.
Refrigerate for at least 1 hour.
Preheat oven to 18oC (35oF).
Roll out the dough (if it is too firm, wait for 5 minutes) with roller about 30 cm (12”)
Transfer the dough to a 9” tart pan, press the bottom and side and gently trim the edges with a knife.
Prick with a fork.
Line over the dough with parchment paper and spread some chickpea on it.
Bake for 30 minutes until golden. After first 15 minutes remove the chickpea and paper.
Transfer to counter and let it cool.
Pastry Cream
In a medium saucepan, heat the milk with vanilla over low-medium heat. Do not over boil.
Whisk the egg yolks with sugar
Add the cornstarch, flour, salt and whisk again.
While mixing pour some heated milk and pour some more.
Put the egg mixture into the milk in the saucepan very slowly.
Put the butter.
Keep whisking until the mixture has texture of thick pudding.
Remove from the heat and cover with cling wrap. Let it cool completely.
Beat the heavy cream until thickens.
Add the heavy cream into the cooled pastry cream in three times by folding.
Assembly
Put the cream and spread it over the tart.
Decorate with the fruits.
Bon Appetit
