Fresh Fruit Tart
This summer fresh fruit tart is a perfect dessert. It is filled with Crème Mousseline, the classic pastry cream enriched with butter and topped with seasonal berries and peaches.
Equipment
- 14 Inch Rectangle Tart Pan
- Silicone Spatula
- Food Processor
- Pie Weights
- Parchment Paper
- Stand Mixer or Handheld Mixer
Ingredients
Crème Mousseline
- 375 gram whole milk
- 150 gram sugar
- 50 gram cornstarch
- 2 large egg yolks
- 185 gram unsalted butter
- 1/2 Vanilla bean pod
Tart Preparation
- 200 gram all-purpose flour
- 25 gram almond flour
- 80 gram powdered sugar
- 120 gram unsalted butter cut into cubes
- 1/8 tsp kosher salt
- 2 peaches medium size
- 2 cup strawberry halves
- 1/4 cup blueberries
- apricot jam as needed
Instructions
Crème Mousseline
- In a mixing bowl, whisk the egg yolks, sugar, and cornstarch together until the yolks are light and frothy.
- If the yolk mixture is too thick add couple of teaspoons milk to adjust the consistancy.
- Split the half of vanilla bean pod length wise, add it to the milk in a saucepan and heat the milk until just below boiling.
- Remove the milk from heat and pour 1/3 of the milk into the egg yolks and cornstarch while whisking constantly.
- Then whisk the remaining milk into the mixture and return it to the sauepan.
- Heat the mixture on a medium heat while whisking continuously. Heat until it thickens and begins to steam, about 5 minutes.
- Transfer the cream to a bowl, discard the vanilla bean pod, place the cling film touching the surface of cream so that it won’t develop a skin as it cools down.
Tart Dough
- In a food processor, add almond flour, powdered sugar, flour, and salt. Give it a few pulses to combine.
- Add soften cubed butter and give a few pulses until it resembles breadcrumbs and a bit like wet sand.
- Now, add the egg and continue processing and stop as soon as it forms a dough ball.
- Turn the dough out onto a cling wrap and use your hands to bring it together, wrap it and refrigerate for 30 minutes.
Baking and Assembling
- Preheat the oven to 350°F.
- Roll the dough out on a lightly floured surface. Roll it to about 1/8-inch to 1/4-inch of thickness.
- Carefully place the rolled out dough on the tart pan, and press it firmly on the bottom as well as sides of a tart pan.
- Trim any excess dough and cover it with parchment paper, fill it with pie weights, and bake for 13 minutes.
- Remove the parchment paper with pie weights and bake the crust for another 12 to 15 minutes until golden brown. Once done, remove and allow to cool completely.
- Fill the cooled tart crust with prepared crème mousseline and spread it evenly into the tart shell using a spatula. Arrange the fruits in a decorative pattern over the pastry cream.
- Heat the apricot jam in a microwave with a teaspoon of water and using a pastry brush apply the glaze on fruits. Now, your fresh fruit tart is ready to serve. Enjoy!
Notes
Suggestions:
- Strain the hot pastry cream through a fine mesh strainer to get rid of any coagulated eggs bits.
- The pastry cream can be made up to 2 days before serving and the tart can be assembled and refrigerated up to one day before serving.
- Avoid using fruits with high moisture content like pineapple and melon.
- Do not use apples, pears, and banana as they oxidize and turn brown quickly.
- Store the leftover tart covered in the refrigerator for up to 4 days.