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🥧 Fresh Fruit Tart

Fresh Fruit Tart

🍽 Serves ⏲ Total Time
1 9-inch tart 3.50 hours

🧂 Ingredients

Pate Sucree (Sweet Tart Crust)

  • 🧈 0.5 cup (113 g) unsalted butter, cool room temperature
  • 🍬 0.25 cup (50 g) sugar
  • 🧂 0.5 tsp kosher salt
  • 🍞 1 cup (140 g) all-purpose flour
  • 🥚 1 large (20 g) egg yolk, room temperature

Pastry Cream

  • 🥛 1.66 cups (400 g) whole milk
  • 🍬 0.75 cup (150 g) sugar
  • 🌰 3 Tbsp (25 g) cornstarch
  • 🧂 1 pinch salt
  • 🥚 4 large (80 g) egg yolks
  • 🎴 1 tsp vanilla extract

Assembly

  • 🥛 0.5 cup (120 g) heavy cream, whipped to stiff peaks
  • 🍎 4 strawberries, halved
  • 🍎 1 kiwi, sliced
  • 🍎 1 Champagne mango, sliced
  • 🍎 1 cup (150 g) blackberries
  • 🍎 1 cup (120 g) raspberries
  • 🍎 1 cup (170 g) blueberries

🍳 Cookware

  • ⚙ 1 stand mixer
  • 🥘 1 9-inch tart pan
  • 🥘 1 saucepan
  • 🥣 1 bowl

📝 Instructions

Pate Sucree (Sweet Tart Crust)

Step 1

In a ⚙ stand mixer with a paddle attachment, cream 🧈 unsalted butter, 🍬 sugar, and 🧂 kosher salt for 2 to 3 minutes until pale and light.

Step 2

Add 🍞 all-purpose flour and mix on low for 30 seconds (will look like wet sand).

Step 3

Add 🥚 egg yolk and mix until the dough just comes together (about 30 seconds).

Step 4

Wrap dough in plastic and refrigerate for at least 1 hour.

Step 5

Preheat oven to 350°F. Roll out to ⅛-inch thickness, fit into a 🥘 9-inch tart pan, and trim edges. Freeze for 30 minutes.

Step 6

Bake for 20 to 25 minutes until golden brown. Let cool completely.

Pastry Cream

Step 7

In a 🥘 saucepan, heat 🥛 whole milk over medium-high until bubbles form around the edges.

Step 8

In a 🥣 bowl, mix 🍬 sugar, 🌰 cornstarch, and 🧂 salt. Whisk in 🥚 egg yolks until smooth.

Step 9

Slowly whisk the hot milk into the egg mixture to temper the eggs.

Step 10

Return the mixture to the saucepan. Whisk constantly over medium heat until it boils and thickens (about 1 to 2 minutes).

Step 11

Remove from heat, stir in 🎴 vanilla extract, and strain into a bowl. Cover with plastic wrap (touching the surface) and chill until cold.

Assembly

Step 12

Gently fold 🥛 heavy cream (whipped to stiff peaks) into 1 cup of the chilled pastry cream until smooth.

Step 13

Spread the cream mixture evenly into the cooled tart shell.

Step 14

Arrange halved 🍎 strawberries, sliced 🍎 kiwi, sliced 🍎 Champagne mango, 🍎 blackberries, 🍎 raspberries, and 🍎 blueberries over the cream.

Step 15

Serve within 6 hours of assembly.

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