Fresh Fruit Tart

A crisp shortcrust pastry topped with smooth, vanilla-infused pastry cream. Fresh fruits provide the necessary acidity to balance the sweetness.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 471
• Protein: 11 g
• Carbs: 59 g
• Fat: 21 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 333.3 ml Whole milk
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar
• 33.3 g Wheat flour
• 0.7 piece Vanilla bean ( split and scraped )
• 20 g Minimum butter sweet
• 166.7 g Strawberry ( hulled and halved )
• 83.3 g Raspberry
• 1.3 piece Actinidia sinensis Planch. ( peeled and sliced )
• 1.3 tbsp Apricot jam (extra or classic) ( for the glaze )

Instructions

1. Baking the pastry

   Line a tart tin with the shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C until the edges are golden and the bottom feels dry.

2. Making the cream

   Heat the milk with the split vanilla bean. In a bowl, whisk eggs with sugar until pale, then stir in the flour. Pour in the hot milk slowly, return to heat and whisk vigorously until the cream thickens and coats the back of a spoon.

3. Enriching and cooling

   Remove from heat, add butter and stir until smooth. Pour into a dish, cover with plastic wrap touching the surface to prevent a skin from forming, and let cool completely.

4. Assembling the tart

   Whisk the cold cream to loosen it. Fill the tart shell evenly using a spatula.

5. Finishing and glazing

   Arrange strawberries, raspberries, and kiwis in a tight mosaic. Heat the apricot jam with a little water and brush over the fruits to make them shine.

Chef's tips

• Do not overwork the dough to keep it crumbly and prevent it from shrinking during baking.
• The cream must be completely cold before assembly to avoid making the crust soggy.

Storage

Keep for 24 hours in the refrigerator. The pastry loses its crispness over time.