Fresh Fruit Tart

A crisp shortcrust pastry topped with smooth vanilla cream. Fresh fruits provide a sharp acidity that balances the sweetness of the custard.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 471
• Protein: 10 g
• Carbs: 61 g
• Fat: 21 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 333.3 ml Whole milk ( liquid )
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar ( powdered )
• 26.7 g Corn starch ( sifted )
• 0.7 tsp Vanilla extract
• 20 g Minimum butter sweet ( cubed )
• 166.7 g Strawberry ( halved )
• 1.3 piece Actinidia sinensis Planch. ( sliced )
• 66.7 g Blueberry ( whole )
• 2 tbsp Apricot jam (extra or classic) ( for glazing )

Instructions

1. Baking the crust

   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. Making the cream

   Heat the whole milk with vanilla extract. In a bowl, whisk eggs with white sugar and cornstarch until the mixture turns pale.

3. Thickening the custard

   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. Assembly

   Fill the cold tart shell with the cooled cream. Smooth with a spatula. Arrange strawberries, kiwis, and blueberries tightly.

5. Glazing

   Heat apricot jam with a drop of water. Brush the fruit to make them shine and protect them from oxidation.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 24 hours. Do not freeze as the fruit will release water upon thawing.