Jul 14 2026
Restaurants›Proof On Main›21c V Atrium ‘wildstyle’ Recipe

21c V Atrium ‘wildstyle’ Recipe

Inspired by Proof On Main
Time2h
Serves8

Fruit Tart, Louisville KY

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Ingredients

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Crust

Custard Filling

Toppings

Method

Crust Preparation

  1. 1

    Make the Dough

    In a mixing bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Mix until crumbly.

  2. 2

    Add Egg and Water

    Stir in the egg yolk and cold water. Mix until the dough comes together. If too crumbly, add a little more cold water.

  3. 3

    Chill the Dough

    Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  4. 4

    Pre-bake the Crust

    Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Let it cool completely.

Custard Preparation

  1. 5

    Heat the Milk

    In a saucepan, heat the milk over medium heat until just simmering.

  2. 6

    Mix the Dry Ingredients

    In a bowl, whisk together the granulated sugar and cornstarch.

  3. 7

    Combine with Eggs

    In a separate bowl, whisk the eggs. Gradually add the sugar and cornstarch mixture to the eggs, then slowly pour in the hot milk while whisking continuously.

  4. 8

    Thicken the Custard

    Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract and butter.

  5. 9

    Cool the Custard

    Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool to room temperature.

Assembling the Tart

  1. 10

    Fill the Crust

    Once the custard is cool, pour it into the pre-baked tart crust and spread it evenly.

  2. 11

    Arrange the Fruit

    Decoratively arrange the sliced strawberries, blueberries, and kiwi on top of the custard filling.

  3. 12

    Add Glaze (optional)

    If using, gently brush the apricot glaze over the fruit for a shiny finish.

  4. 13

    Chill Before Serving

    Refrigerate the tart for at least 1 hour before slicing and serving.

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