Summer Fruit Tart
Summer is not complete without a beautiful and refreshing summer berry fruit tart! Natural beauty and sweetness of the fruits bring a lot of wow factor to this fruit tart. If you want to impress your guests with a treat without having to decorate a ton, this is the dessert to make!
Makes one 8 inch tart + 6 mini fruit tarts
Ingredients:
Pate Sucree (Sweet Pastry Dough)
130g all purpose flour
60g spelt/whole wheat flour
1 large egg
40g powdered sugar
130g very cold salted butter, diced
Pastry Cream
3 large egg yolks
45g sugar
1 1/2 cup whole milk
1 tbsp vanilla bean paste
3 tbsp corn starch
Fruits of your choice - I used it 5 strawberries, 3/4 cup blueberries and 1 plum
Steps:
To make the tart dough:
In a food processor, add in all the flours, powdered sugar and pulse for a few seconds. Add in the diced cold butter and pulse until the butter is broken into pea-sized bits. Add in the egg and pulse until the dough starts to come together. Stop the blending when the dough looks crumbly.
Pour the crumbly dough onto a work surface. Using your hand and compress the dough until they come together. Place the dough in between 2 pieces of parchment paper large enough to roll out a large disk. Once rolled out to about 8 inch size disk, place it in the refrigerator to rest for at least 30 minutes or up until 3 hours.
Once rested, remove the dough from the refrigerator and let it rest for a few minutes before working on it. Roll it out to about 5mm thick. Slowly place the dough onto the tart pan and make sure the sides are well fitted. Trim off the excess dough. Place the tart pan back in the refrigerator for about 1 hour.
* Any excess dough can be used to make mini tart shells using the same method above.
Preheat oven to 350F. Place the tart shell straight from the refrigerator to a baking sheet. Using a fork, prick the tart base so that the steam can be released while baking. Bake for about 25-30 minutes or until golden brown.
Remove from the oven and let it cool completely before filling.
To make the pastry cream:
In a bowl, add in egg yolks and sugar and whisk until pale yellow in color. Sift in corn starch and mix well.
In a medium pot, add in milk and vanilla bean paste. Heat it over the stove top until it starts to simmer. Remove from heat.
Gradually add a few ladle scoop of milk mixture into the yolk mixture and whisk well to temper the egg mixture. Pour the egg mixture to the remaining milk mixture back into the pot. Heat the pot over low heat, stirring it continuously until the pastry cream starts to thicken. When you see large bubbles popping on the surface, remove from heat.
Pour the pastry cream into a bowl and cover it with a cling wrap, touching the surface of the cream to prevent it from drying out.
To assemble:
Wash and cut fruits of your choice.
Remove the tart shell from the pan. Fill the tart with a layer of pastry cream. Make sure to not overfill it. Fan out any sliced fruits (here I used plums) and place them in a few corners. Layer in the strawberries and then blueberries. Cover the tart completely with fruits. Always place large fruits first and use smaller sized fruits to fill in the gaps.
Slice it up and enjoy!
*Fruit tart is best eaten fresh to prevent any soggy bottom. Any leftover fruit tart can be placed in the refrigerator for up to 2-3 days.