Ingredients
Equipment
Method
Pastry Cream
- In a medium saucepan over medium heat, simmer milk, heavy cream, and half of the sugar until just steaming.
- In a separate bowl, whisk together remaining sugar, salt, cornstarch, and egg yolks.
- Gradually temper yolk mixture with warm milk, then return to the saucepan.
- Cook, stirring constantly, until mixture thickens, about 5-7 minutes.
- Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled for at least 2 hours.
Tart Crust
- In a mixing bowl, combine egg, heavy cream, and vanilla extract, whisking until smooth.
- In a food processor, pulse flour, confectioners' sugar, and salt.
- Add cold, cubed butter and blend until mixture resembles coarse crumbs.
- Pour in cream mixture and pulse until dough forms.
- Shape into a disc, wrap in plastic wrap, and chill for 1 hour.
Baking the Crust
- Preheat your oven to 400°F (204°C).
- Roll out the chilled dough on a floured surface to fit a greased tart pan.
- Poke holes in the dough, line with parchment, and fill with weights.
- Blind bake for 10 minutes, then reduce oven temperature to 350°F (177°C) and bake for 5-6 more minutes until golden brown.
- Allow the crust to cool completely.
Assembling the Tart
- Spread chilled pastry cream evenly into the tart shell.
- Artfully arrange fresh fruits over the custard.
Glazing the Fruits
- Melt apricot preserves in a small saucepan over low heat until smooth.
- Brush the melted preserves over the arranged fruits to create a glaze.
Nutrition
Notes
Ensure to chill the crust before baking and use fresh fruits to prevent browning. Cover lightly with plastic wrap when refrigerating to maintain freshness.