Fruit Tart

Chef : Loreta Quitoles

Genres : Western Pastry,

Ingredients

Sugar Dough:115g Butter
200g Flour
55g Sugar
1 Egg
2g Salt

Creme Patissiere
262g Milk
65g Cream
78g Yolks
65g Sugar
24g Corn starch
2 drops Vanilla Extract
15g Butter, cubed
1 pinch Salt

Method

Sugar Dough:

Using your finger tips rub the butter into flour, sugar and salt until it resembles fine bread crumbs.

Add the eggs and mix with your fingers until just combined. Compress it with your hands to form a dough. Wrap the dough in cling film and chill in the fridge for 10 minutes.

Roll out the pastry and line the moulds and blind bake for 10 mins at 180 C. Remove the weights and bake for another 5 minutes to dry up the pastry.

Creme Patisserie

In a bowl, stir the sugar and the cornstarch together until it is free of lumps. Then whisk in the egg yolks and stir until combined.

In a saucepan, bring the milk, cream and vanilla to boil and then temper into the yolks mixture.

Pour the temepered mixture back into the pot and continue heating over a low heat while whisking continuously until it begins to thicken. Once the custard is boiling, continue cooking it on the heat for 1 more minute while stirring continuously to cook out any “floury” or “eggy” taste.

Take it off the heat and whisk in the butter to emulsify. Immediately transfer out to a clean bowl and wrap with plastic directly on the surface to prevent a skin from forming then chill until ready to use.

Re-whisk until it’s smooth again before using.

Assembly:

Fill your tart shell with some creme patissiere and garnish with the cut fruits.

To make the filling lighter, fold in whipped cream into the creme patisserie.

You may also glaze it with some glazing gel for the shine.