Fruit Tart with Cream (Print Version)
# Ingredients:
→ Base Crust
01 -
115 g chilled unsalted butter
02 -
160 g plain flour
03 -
30 g icing sugar
04 -
15–30 ml ice-cold water
→ Cream Filling
05 -
240 ml full-fat milk
06 -
3 egg yolks (large)
07 -
1 tsp vanilla essence
08 -
15 g cornflour
09 -
50 g white sugar
10 -
15 g butter
→ Topping
11 -
Fresh fruits like mangoes, blackberries, kiwis, or strawberries
12 -
Apricot jam with water (optional glaze)
# Instructions:
01 -
Combine the icing sugar, flour, and chilled butter until it's crumbly. Slowly mix in cold water to form a dough. Let it chill for half an hour, roll it out, and bake in a tart dish at 190°C for about 25 minutes. Allow time for it to cool fully.
02 -
Warm the milk with the vanilla in a pot until it just starts bubbling. In a separate bowl, whisk yolks, sugar, and cornflour till smooth and creamy. Pour the hot milk slowly into the yolk mixture and mix. Return to the stove and cook while stirring until it thickens. Take it off the heat, stir in the butter, and chill until ready to use.
03 -
Spoon the cool pastry cream into the baked crust. Lay your chosen fruits on top in a neat design. To make it shiny, brush on a glaze made by heating apricot jam with water.
04 -
Pop the tart in the fridge for at least an hour. Slice into wedges and serve as dessert or a sweet treat.
# Notes:
01 -
Make sure the base is fully cooled before adding the cream so it doesn’t become runny.