Who says that dessert doesn't have to be healthy? This is healthy right? The title has fruit right in it:)
This is another recipe from our dinner group. I absolutely loved all the bright colors...I wanted to eat the whole thing because of all the yummy fruit. My friend Jen made this...I wish I could say I did...but I will for sure be making it in the future!!
Pastry Cream
6 extra-large egg yolks at room temperature (make sure to separate the eggs while they are still cold
and then allow the yolks to adjust to room temperature)
¾ C sugar
3 T cornstarch
2 C whole milk
2 T unsalted butter, at room temperature
1 t pure vanilla extract
2 T heavy cream
In the bowl of an electric mixer fitted with a paddle attachment (aka flat beater), beat the egg yolks and sugar on medium-high speed for about 3 minutes, until the mixture is light yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch. Bring the milk to a boil in a large saucepan and, with the mixture on low, slowly pour the milk into the egg mixture. Then pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes. Bring to a boil and cook on low heat 2 or 3 more minutes. Taste to be sure the cornstarch is cooked. Remove from the heat, mix in the butter, vanilla, and cream and pour into a bowl. Place plastic wrap directly on the custard filling and refrigerate until cold.
Tart shell
¾ C unsalted butter at room temperature
½ C sugar
½ teaspoon (t) pure vanilla extract
1 ¾ C all-purpose flour
Pinch of salt
Preheat oven to 350 degrees.
In bowl of electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a large sheet of wax paper dusted with flour. Roll the dough together to form a ball. Then roll out and shape into a flat disk (about ¼” thick). Press the dough into a 10” round false-bottom tart pan, making sure the top edge of the dough is flush with the top of the pan.
Butter one side of a large piece of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry to cover the entire pastry (bottom and sides); this will allow it to cook without browning yet. Fill with beans or rice (I’ve found rice works best). Bake for 20 minutes. Remove foil and beans, prick the tart all over with the tines of a fork, and bake again for 15 to 20 minutes, or until just slightly browned (watch carefully). Allow to cool to room temperature.
To assemble:
Spread the pastry cream in the tart shell. Group each fruit to make a casual arrangement, placing the larger fruit first and then spilling berries into the spaces to fill in. Use one strong color, such as halved strawberries or a small bunch of red grapes near the middle to give the design focus and height.
Select from the following fruit for the tart:
Raspberries, Blueberries, Strawberries (cut in half), Grapes, Peaches (peeled & sliced), Pears (sliced), Kiwi (peeled & sliced), Mangoes (peeled & sliced), Papayas (peeled & sliced), Fresh figs (halved or quartered), Fresh apricots (halved), Bananas (peeled & sliced), Plums (halved or quartered), Limes (very thinly sliced), lemons (very thinly sliced)
Notes:
I make the pastry cream first so it can cool in the refrigerator while I make the tart shell. Can make this ahead, will keep for a few days in refrigerator before assembling.
The tart shell can be baked a day ahead, and tart can be assembled a few hours before serving. Never refrigerate a baked shell or a finished tart.
.JPG)
Posts
