Delicious FRUIT TART

Best-fresh_fruit_cream-tart-dessert-1Who doesn’t like cake? Who doesn’t like to stay in shape?

Well, those two things don’t quiet match one another! If you would like to add some sugar on the menu, you know that fruits are man’s best friend! Fresh and juicy, “bad”-sugar free and body friendly – The QUEEN of food – FRUIT! I said the queen, cause the throne is shared with their Majesty – the Vegetables!

Well how about connecting them both and having the most exceptional food pleasure that nature can bring on table? Lets assume the answer is YES!

You only need good will, some shopping to do, and voila – Dessert a la speciale is served! Best-fresh_fruit_cream-tart-dessert-6

Step 1: PASTRY

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 TBSP granulated white sugar
  • 1/2 cup unsalted butter,
  • 1  egg
  • 1/2 tsp vanilla extract
  • 1-2 TBSP ice water

Place the flour, salt and sugar into a food processor and pulse to combine. Add the butter and continue the process. In a small bowl, whisk the egg with the vanilla. Add it to the mixture and pulse again until the pastry starts to hold together. Then add the ice water, if necessary, to actually help to come together. Process it not more than 30 seconds.

Transfer the pastry to an 11 inch tart pan, sprayed with cooking spray. Press evenly on the bottom and on the sides of the pan. Cover it and place in the refrigerator while you prepare the filling.

Preheat the oven to 350 degrees F.

Step 2: PASTRY CREAMBest-fresh_fruit_cream-tart-dessert-12

  • 1 ¾ cups Half and Half
  • ½ cup Sugar
  • Pinch salt
  • 4 Egg Yolks
  • 3 tbsp. Cornstarch
  • 4 tbsp. Unsalted Butter
  • 1 ½ tsp. Vanilla Extract

Heat the half and half and salt in a small pot over medium heat until simmering – just before the boiling point, stirring occasionally.  Meanwhile, in a mixer bowl combine the egg yolks and the sugar until the mixture is creamy.  Add the cornstarch to the egg mixture until fully incorporated and the mixture has thickened, about 30 seconds.

When the half and half has reached a simmer, turn on the mixer and slowly add the half and half to the egg yolk mixture and mix until it is fully incorporated. Return the mixture to a small pot over medium heat. Whisk constantly until the mixture has thickened, about 2 minutes. A good indication that is done is when bubbles pop on the top of the surface. Turn off the heat and whisk in the butter and vanilla. Strain the pastry cream through a fine mesh-sieve set over a medium bowl. Cover it with a plastic wrap and let it chill for at least 3 hours.

Step 3: GLAZE (optional)

  • 1/2 cup strawberry jelly
  • 1 tablespoon water


Your tart – your wishes! 2-3 cups of mixed fruit: Raspberries, blueberries, strawberries, kiwi …

Bake the tart for 15 minutes, and then raise the temperature to 375 degrees F. Bake until the edges are golden brown. To assemble the tart, spread the pastry cream evenly on the bottom of the tart. Arrange the fruit on top of the pastry cream as desired. ENJOY :)


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