Fruit Tart
Sweet pastry filled with vanilla custard and topped with fresh fruit.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
For crust: Pulse flour, powdered sugar, and cold butter in a food processor until crumbly. Add egg yolk and 1 tbsp ice water; pulse until it clumps. Press into a 9-inch tart pan. Freeze for 30 mins, then blind bake at 375°F (190°C) for 15-20 mins until golden. Cool completely.
- 2
For pastry cream: Whisk egg yolks, sugar, and cornstarch. Heat milk until simmering. Gradually whisk half the hot milk into the egg mixture to temper, then pour everything back into the saucepan.
- 3
Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, stir in vanilla. Strain into a bowl, cover with plastic wrap touching the surface, and chill for 2 hours.
- 4
Whisk the chilled pastry cream to smooth it out, then spread it evenly into the cooled tart shell.
- 5
Wash and thoroughly dry the fresh fruit. Arrange the fruit in concentric circles or decorative patterns over the pastry cream.
- 6
Warm the apricot jam with 1 tablespoon of water in the microwave, then pass through a fine sieve. Gently brush the warm glaze over the fresh fruit to give it a professional shine. Keep refrigerated until serving.
Plan it in Listahan
Add Fruit Tart to your week, check it against your household's allergens, and build the shopping list automatically.