Fruit Tart

Method

A crunchy shortcrust pastry holding a dense and creamy custard. Fresh fruits, glazed to a shine, provide the necessary acidity to balance the sweetness.

1. 1

   Line a tart mold with the shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C until the edges are golden and the bottom is dry to the touch.

2. 2

   Split the vanilla bean and scrape the seeds. Add everything to the whole milk and bring to a simmer. Turn off the heat and let it infuse.

3. 3

   Whisk the eggs with white sugar until the mixture turns pale. Stir in the cornstarch without leaving lumps. Pour the hot strained milk over the mixture while stirring vigorously.

4. 4

   Return everything to the saucepan. Cook over medium heat, stirring constantly. When the cream heavily coats the spoon and starts bubbling, remove from heat and let cool with plastic wrap touching the surface.

5. 5

   Spread the cold cream over the tart base. Slice strawberries, kiwis, and orange into even slices. Arrange them in tight concentric circles.

6. 6

   Heat the apricot jam with a little mineral water. Use a brush to glaze the fruits so they shine and don't oxidize.