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Fresh Fruit Tart with Vanilla Pastry Cream

Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Servings 8

Ingredients

**Tart Dough:**

  • 1/2 cup 1 stick Cold Butter, sliced
  • 1 1/3 cups Flour
  • 1/2 teaspoon Salt
  • 1/4 cup Ice Cold Water
  • 1/2 teaspoon Vinegar

**Vanilla Bean Pastry Cream:**

  • 1 cup + 2 tablespoons Sugar
  • 4 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 1/2 cups Whole Milk
  • 6 Egg Yolks
  • 2 teaspoons Vanilla or 1 Vanilla Bean scraped

**Fresh Fruits:**

  • Raspberries
  • Strawberries
  • Blackberries
  • Blueberries
  • Kiwi
  • Mangoes
  • Peaches or Nectarines
  • Red Plums
  • Oranges
  • Green Apple

**Fruit Glaze:**

  • Strawberry or Apricot Jelly

Instructions

**Tart Crust:**

  • Mix flour and salt. Blend cold, sliced butter until coarse meal forms.
  • Slowly add ice-cold water and vinegar until the dough starts forming.
  • Shape into disks, wrap, and chill for at least 30 minutes.
  • Roll out the dough, place in tart pan, and bake at 400°F for 16-20 minutes.

**Pastry Cream:**

  • Heat milk in a pot. In a bowl, combine sugar, cornstarch, and salt. Whisk in egg yolks.
  • Add warm milk gradually, whisking to avoid clumps.
  • Return to heat, whisk vigorously until thickened, and bubble briefly.
  • Remove from heat, add vanilla, strain if desired, cover, and refrigerate for 2-4 hours.

**Assemble Tart:**

  • Blind-bake the crust and let it cool. Fill with vanilla pastry cream.
  • Top with fresh fruits, brush with fruit glaze, and chill until ready to serve.