Fruit Tart

My sister makes a nice fruit tart. This is the recipe she uses.


Tart Shell:
1 1/4 cups flour
1/4 tsp salt
3 Tbs sugar
10 Tbs unsalted, butter, chilled
1 egg yolk
1 1/2 T cold water

Place the flour, salt & sugar in the bowl of a food processor. Cut the butter into tablespoon-size cubes and add them. Process using rapid on-off pulses, until the mixture resembles oatmeal pieces. In a small bowl, stir together the egg yolk and the water. With the processor running, pour the egg mixture into the bowl. Stop the processor and feel the dough. If it is too dry, add a few more drops of water. Gather the dough in a ball and wrap in plastic wrap. Chill for 30 minutes.

With your fingers, press and pat walnut-sized pieces of the dough over the bottom and sides of a 9-inch tart pan, leaving no gaps and making sure it is as even as you can.

Bake in a preheated 425 degree oven for 8 minutes or until the pastry is light brown.


Vanilla Custard:
1 cup milk
1/4 cup sugar
1 1/2 Tbs cornstarch
pinch of salt
2 egg yolks, lightly beaten
2 Tbs unsalted butter
1 tsp vanilla

Bring the milk to a simmer in a heavy-bottomed saucepan. In a mixing bowl, stir together the sugar, cornstarch and salt. Gradually, add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7-10 minutes. Temper the yolks by adding a little of the hot mixture into the yolks and stirring. Then, whisk the yolks into the pot, stirring, until slightly thicker, about 2 minutes longer. Remove the saucepan from the heat and stir in the butter.

Let cool at room temperature, stirring occasionally. Add the vanilla. If not using right away, cover with plastic wrap, making sure to press the wrap directly onto the custard

At first, I tried to roll the dough but it was too soft and fell apart.

I then tried the pinch and form in the pan method. After baking, this is what it looked like so I liked this technique much better. Be sure you use a pan that has a removable bottom.

I melted chocolate chips and spread it on the bottom of the tart.

Then, I added the vanilla cream and the berries. This is the finished product.

2015 06 20