Fresh Fruit Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 333.3 mlWhole milk (liquid)
- 2.7 pcEgg (yolks only)
- 66.7 gWhite sugar (powdered)
- 26.7 gCorn starch (sifted)
- 0.7 tspVanilla extract
- 20 gUnsalted butter (cubed)
- 166.7 gStrawberry (halved)
- 1.3 pcActinidia sinensis Planch. (sliced)
- 66.7 gBlueberry (whole)
- 2 tbspApricot jam (extra or classic) (for glazing)
Method
A crisp shortcrust pastry topped with smooth vanilla cream. Fresh fruits provide a sharp acidity that balances the sweetness of the custard.
- 1
Roll out the shortcrust pastry in the tin. Prick the bottom. Blind bake at 180°C until the edges are golden brown and the crust is firm.
- 2
Heat the whole milk with vanilla extract. In a bowl, whisk eggs with white sugar and cornstarch until the mixture turns pale.
- 3
Pour hot milk over the eggs, return to heat. Stir constantly until the cream coats the spoon and becomes thick. Stir in the unsalted butter off the heat.
- 4
Fill the cold tart shell with the cooled cream. Smooth with a spatula. Arrange strawberries, kiwis, and blueberries tightly.
- 5
Heat apricot jam with a drop of water. Brush the fruit to make them shine and protect them from oxidation.
Frequently asked questions
How do you get this dish right?
- The custard must boil for a few seconds so the starch fully cooks and thickens.
- Only assemble at the last minute to keep the pastry crust crunchy.
- Use very ripe fruit; they provide the flavor, not the sugar.
How long does this dish keep?
Keep refrigerated for up to 24 hours. Do not freeze as the fruit will release water upon thawing.
