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Ingredients
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Pastry Cream
Tart Shell
Fresh Fruit Topping
Method
Pastry Cream
- 1
- 2
Whisk Egg Mixture
In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until well combined and smooth.
- 3
- 4
Thicken Cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.
- 5
Finish Pastry Cream
Remove from heat and stir in the butter and vanilla extract until completely melted and smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator.
Tart Shell
- 6
Prepare Dough
In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 7
Mix Ingredients
Add the egg yolk and vanilla extract, mixing until the dough comes together. If too crumbly, add a teaspoon of cold water at a time.
- 8
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 9
Preheat Oven
Preheat your oven to 375°F (190°C).
- 10
- 11
Bake Tart Shell
Bake in the preheated oven for 15-20 minutes or until lightly golden. Allow to cool completely before filling.
Assembly
- 12
Fill Tart
Once the tart shell is cool, fill it with the chilled pastry cream, smoothing it into an even layer.
- 13
Arrange Fruit
Slice the strawberries, kiwi, and apricots. Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
- 14
Chill and Serve
Refrigerate the assembled tart for at least 30 minutes before serving. Slice and enjoy!