Fruit Tart

Summer is coming so get the fruits out. I believe that one of the best ways to incorporate fruits into your summer diet is by using a tart as an excuse. I mean it’s not particularly 100% healthy but hey, no one’s going to judge you for eating anything with fruits on top! A fruit tart is a fantastic choice for dessert. You can go full on crazy with baking fruit tarts once you’ve mastered the basics – from strawberry tarts to lemon tarts to chocolate tarts…you name it. I’m all about simplicity so I personally prefer the classic fruit tart but however you choose to eat them, you’re still going to bite into those scrumptious crusts! So here are the basics:

 

For the crust:

  • ½ teaspoon vanilla extract
  • 100g sugar
  • Pinch of salt
  • 1 egg yolk
  • 150g flour
  • 6 tablespoons unsalted butter
  • 1 tablespoon heavy cream

 

For the filling:

  • 100g granulated sugar
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 225ml heavy cream
  • 3 tablespoons unsalted butter
  • ½ teaspoon vanilla extract

 

Preparation:

For the crust:

  1. In a bowl, whisk the heavy cream, vanilla extract and egg yolk.
  2. In another bowl mix together the butter, sugar and salt till light and fluffy. Add the flour then add the mixture from the other bowl.
  3. Grease your tart pan with butter. Roll out the dough and transfer it to the pan. Remove the excess dough at the sides. Freeze for 10-15 minutes.
  4. Preheat the oven to 375°C.
  5. Place a baking sheet on the dough and add ceramic weights on top.
  6. Bake for 30 minutes, remove the weights and baking sheet then bake for another 5 minutes.
  7. Leave to cool at room temperature (you can refrigerate together with your filling before combining)

For the filling:

  1. In a bowl, whisk the egg yolks and 3 tablespoons of sugar.
  2. Heat the heavy cream, salt and sugar in a pot. Add the egg-sugar mixture.
  3. Once the sugar has dissolved, add the cornstarch, whisking constantly.
  4. Add the vanilla extract and butter.
  5. Once bubbles start to appear on the surface turn off the heat. By now the mixture is thick and creamy.
  6. Pour the mixture onto a plastic bowl and leave to cool at room temperature for about 15 minutes, then refrigerate for about 45-60 minutes.
  7. Add the filling on top of the crust and decorate with fruits of your choice!

 

Can’t wait for you to have the best summer tart ever!

– Chef A

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