This summer dessert has three components: fresh fruit, a creamy custard, and a French pastry. This is the first time I’ve ever used this kind of crust, and I was very impressed. It’s a pastry crust called pâte sucree, it’s French for “sweet pastry dough”. It’s sweeter, less flaky,and has the texture of a cookie. I dare to say I love it more than the All-American crust, which is more flaky and tender. For the filling I decided to make a sweet vanilla custard with a hint of lemon. This custard reminds me of melted ice-cream. To finish, I topped the tart with fresh fruit. The tasty result— impressive!
Here’s my Notes
1)I added fresh lemon zest to my custard ,but as always it’s optional.
2)If you have whole vanilla beans (I envy you) you could split one open and scrape out the seeds and add to your custard.
3)Use whatever fruit you like the possibilities are endless!
4)There is no substitute for the whole milk.
5)There are quite a few steps in making this tart ,but this beautiful dessert is worth it.
The tart crust recipe came from HERE and there’s a video!
Custard recipe came for HERE
1/2 cup butter, room tempeature
1/4 cup sugar
1 egg, beaten
1 1/2 cups all-purpose flour
pinch of salt
1/4 teaspoon almond extract
1 1/2 cups whole milk
2/3 cup sugar
6 egg yolks
2 Tablespoons butter, softened
1 teaspoon vanilla
zest of one lemon
3-4 cups fruit of choice (I used one kiwi, one can peaches, one carton fresh strawberries, and half a cup fresh blueberries)
First start by preparing the custard, In a medium saucepan over medium heat, whisk milk and sugar constantly until hot.
In a medium bowl, whisk together the egg yolks. Slowly spoon in a little of the hot milk to the eggs yolks, whisking constantly. Slowly add remaining milk, then return the mixture back to the saucepan. Heat the custard over low heat for about 5 minutes or until thickened slightly, stirring constantly. It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.
Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. If using lemon add the zest and stir. Cover bowl with plastic wrap making sure it’s touching the top of the custard. Place in the fridge to chill for at least one hour.
Now prepare the pastry crust, Place softened butter into the bowl of a stand mixer fitted with a paddle attachment, and beat until creamy. Add sugar and beat until light and fluffy, scraping the bowl as needed. Gradually add the beaten egg, beating until just incorporated. Add flour and salt all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 20 minutes.
Prepare a tart pan with a removable bottom with non-stick cooking spray. Evenly pat the chilled pastry onto the bottom and sides of the pan. Place in the freezer for 15 minutes.
Meanwhile, preheat oven to 400 degrees. Lightly prick the bottom of the pastry crust with a fork , this will prevent the dough from puffing up as it bakes. Bake crust in preheated oven for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake for about 15 minutes, or until golden brown. Cool crust completely before filling.
Once the custard and crust are completely cooled you can start assembling the tart. Fill the bottom of the pastry crust with the custard. Then decorate the top with the fresh fruit. If not serving immediately, refrigerate until ready to serve. I suggest eating the tart the same day its assembled. Enjoy !