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Ingredients
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Crust
Cream Filling
Toppings
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, unsalted butter cut into small pieces and mix until the mixture resembles coarse crumbs.
- 2
Add Egg and Water
Mix in the egg yolk and cold water, and combine until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
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, cover with parchment paper, and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden. Let it cool.
Cream Filling Preparation
- 5
Prepare the Cream Cheese Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- 6
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 7
Combine the Mixtures
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assembling the Tart
- 8
Fill the Tart Shell
Spread the cream filling evenly over the cooled tart crust.
- 9
Add the Fruits
Arrange the seasonal fruits on top of the cream filling in a decorative pattern.
Final Touch
- 10
Chill and Serve
Refrigerate the tart for at least 1 hour to set. Slice and serve chilled.
