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Ingredients
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Fruit Tart Base
Pastry Cream Filling
Seasonal Fruit Topping
Method
Fruit Tart Base
- 1
Prepare the Tart Base
In a medium bowl, cream together the softened butter and powdered sugar until smooth. Beat in the egg yolk and vanilla extract until fully incorporated. Gradually mix in the flour until the mixture forms a dough.
- 2
Shape and Chill
Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Chill in the refrigerator for at least 30 minutes.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the chilled tart crust for 15-20 minutes or until lightly golden. Remove from oven and let cool completely.
Pastry Cream Filling
- 4
Heat the Milk
In a saucepan, heat the milk and granulated sugar over medium heat until just simmering. Stir occasionally to prevent scorching.
- 5
Whisk Egg Yolks and Cornstarch
In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- 6
- 7
Cool the Cream
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate until chilled.
Assembling the Tart
- 8
Fill the Tart Shell
Once the tart crust is completely cooled and the pastry cream is chilled, pour the pastry cream into the tart shell, spreading it evenly.
- 9
Top with Seasonal Fruits
Arrange the sliced strawberries, blueberries, kiwi slices, and peach slices on top of the pastry cream in a decorative pattern.
- 10
Serve
Slice the tart into wedges and serve chilled. Enjoy your seasonal fruit tart!
