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.
Servings 8
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Chilling Time 2 hourshrs
Total Time 3 hourshrs5 minutesmins
Equipment
14 Inch Rectangle Tart Pan
Silicone Spatula
Food Processor
Pie Weights
Parchment Paper
Stand Mixer or Handheld Mixer
Ingredients
Crème Mousseline
375gramwhole milk
150gramsugar
50gramcornstarch
2large egg yolks
185gramunsalted butter
1/2Vanilla bean pod
Tart Preparation
200gramall-purpose flour
25gramalmond flour
80grampowdered sugar
120gramunsalted buttercut into cubes
1/8tspkosher salt
2peachesmedium size
2cupstrawberry halves
1/4cupblueberries
apricot jamas 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.