Fruit tart with pastry cream
Published on 13 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Shortcrust pastry
250 g flour
150 g butter
100 g sugar
2 yolks
Vanilla pod
1 pinch salt
Pastry cream
4 yolks
40 g flour
150 g sugar
Half a litre of milk
Grated lemon zest
Pastry: make a well in flour, add sugar, diced butter, salt and vanilla. Work quickly to crumbs, add yolks and combine without warming too much. Wrap and refrigerate at least half an hour.
Cream: heat milk with lemon zest. Whisk yolks and sugar, incorporate flour and thin with hot milk. Gently bring to the boil for a few minutes until thick. Pour into a bowl, cover with cling film touching the surface and cool.
Heat the oven to 180°C. Line a tart tin with pastry, cover with parchment and beans or rice and blind-bake about 25/30 minutes depending on oven. Check, turn off if cooked and cool.
Prepare and evenly slice available fruit. Spread cooled cream in the tart shell, level and decorate as desired. Brush with fruit glaze.
250 g flour
150 g butter
100 g sugar
2 yolks
Vanilla pod
1 pinch salt
Pastry cream
4 yolks
40 g flour
150 g sugar
Half a litre of milk
Grated lemon zest
Pastry: make a well in flour, add sugar, diced butter, salt and vanilla. Work quickly to crumbs, add yolks and combine without warming too much. Wrap and refrigerate at least half an hour.
Cream: heat milk with lemon zest. Whisk yolks and sugar, incorporate flour and thin with hot milk. Gently bring to the boil for a few minutes until thick. Pour into a bowl, cover with cling film touching the surface and cool.
Heat the oven to 180°C. Line a tart tin with pastry, cover with parchment and beans or rice and blind-bake about 25/30 minutes depending on oven. Check, turn off if cooked and cool.
Prepare and evenly slice available fruit. Spread cooled cream in the tart shell, level and decorate as desired. Brush with fruit glaze.
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