Fresh Fruit Tart with Pastry Cream
This fresh fruit tart is the perfect dessert for a spring table, with a flaky crust, silky pastry cream, and berries in every slice. The steps are simple to make for Easter, brunch, or any occasion when you want a dessert that looks as beautiful as it tastes.
Servings: 12 slices
Ingredients
- 1 recipe pie dough
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar separated
- ¼ cup cornstarch
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3 tbsp unsalted butter cold
- 5 egg yolks
- ½ tsp kosher salt
- 1 pint raspberries rinsed
- 1 pint blueberries rinsed
- 3 tbsp seedless raspberry jam
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F.
- Prepare the tart shell: Roll the dough into a 12-inch circle and fit it into a 9-inch tart shell. Prebake in the preheated 350°F oven for 20-25 minutes with pie weights (such as baking beans) to ensure the shell keeps its shape. Remove the weights and finish baking for 5-10 minutes until lightly golden. Remove from oven and let cool on a rack.1 recipe pie dough
- Prepare the milk mixture: In a 4-quart saucepan, combine the milk, heavy cream, ¼ cup sugar, and vanilla bean (and seeds). Set over medium heat.1 cup whole milk, 1 cup heavy cream, ½ cup granulated sugar, 1 vanilla bean (or 1 tsp vanilla extract)
- Prepare the egg mixture: In a separate bowl, whisk the egg yolks, the remaining ¼ cup sugar, cornstarch, and salt. Whisk until combined, and the mixture thickens slightly.½ cup granulated sugar, ¼ cup cornstarch, 5 egg yolks, ½ tsp kosher salt
- Combine: When the milk mixture starts to simmer, slowly temper the eggs by adding small amounts, about ¼ cup at a time, of hot milk to the yolks, whisking constantly to slowly bring up the temperature of the yolks. Once about 1 cup of hot liquid is added, return the mixture to the saucepan and continue stirring over medium heat for about 2-3 minutes until it thickens and coats the back of a spoon.
- Add butter: Remove from the heat and remove the vanilla bean. If you do not have a vanilla bean to use, add 1 teaspoon vanilla extract at this point. Add the cold butter and whisk until the butter is incorporated.3 tbsp unsalted butter
- Cool: Pour the pastry cream into a heatproof bowl and cover with a piece of plastic wrap directly touching the cream to avoid a skin from forming. Let it come to room temperature before placing it in the tart shell.
- Prepare the glaze: In a small saucepan, combine the jam and lemon juice and gently melt over low heat.3 tbsp seedless raspberry jam, 1 tbsp fresh lemon juice
- Assemble the tart: Once at room temperature, spoon the cream into the prepared shell and smooth out the surface with a spatula. Finish the top with fresh raspberries, forming two circles around the perimeter, and fill the center with blueberries. Brush the top of the fruit with the melted mixture to give a gorgeous sheen and preserve the fruit.1 pint raspberries, 1 pint blueberries
You can also use a 9 ½-inch tart shell, which will work as well.
The pastry cream can also be made a day in advance and chilled in the refrigerator, but bring it to room temperature before using.
Video
Nutrition
Serving: 1slice | Calories: 230kcal