Fresh Fruit Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 333.3 mlWhole milk
- 2.7 pcEgg (yolks only)
- 66.7 gWhite sugar
- 33.3 gWheat flour
- 0.7 pcVanilla bean (split and scraped)
- 20 gUnsalted butter
- 166.7 gStrawberry (hulled and halved)
- 83.3 gRaspberry
- 1.3 pcActinidia sinensis Planch. (peeled and sliced)
- 1.3 tbspApricot jam (extra or classic) (for the glaze)
Method
A crisp shortcrust pastry topped with smooth, vanilla-infused pastry cream. Fresh fruits provide the necessary acidity to balance the sweetness.
- 1
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
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
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
Whisk the cold cream to loosen it. Fill the tart shell evenly using a spatula.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 24 hours in the refrigerator. The pastry loses its crispness over time.
