Ingredients
- All-purpose flour: 1 ½ cups
- Unsalted butter (chilled and cubed): ½ cup (1 stick)
- Granulated sugar: ½ cup (divided)
- Whole milk: 1 ½ cups
- Large egg yolks: 4 large
- Cornstarch: 3 tablespoons
- Pure vanilla powder: 1 teaspoon
- Assorted fresh fruit (strawberries, kiwi, berries): 1 ½ cups, sliced
Instructions
- Step 1: Prepare and bake the tart shell. Cream together the butter and half the sugar, then mix in the flour to form a crumbly dough. Press the dough evenly into a 9-inch tart pan with a removable bottom, blind bake at 375°F (190°C) until light golden brown, then cool completely on a wire rack.
- Step 2: Start the vanilla custard (crème pâtissière). In a bowl, whisk the egg yolks, cornstarch, and remaining sugar until pale. Heat the whole milk in a saucepan until simmering; slowly temper the egg mixture by whisking in half of the hot milk.
- Step 3: Thicken and chill the custard. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture is very thick and coats the back of a spoon. Remove from heat, stir in alcohol-free vanilla extract, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for a minimum of 3 hours.
- Step 4: Assemble the tart. Once the custard is fully chilled and firm, whisk it briefly to loosen it slightly, then spread the vanilla custard evenly into the cooled tart shell.
- Step 5: Decorate and finish. Arrange the fresh fruit slices decoratively over the surface of the custard. For shine, lightly brush the fruit with a warmed apricot or berry jam glaze. Chill the assembled tart for at least 30 minutes before slicing and serving.
Notes
- Store any leftover slices immediately in the refrigerator in an airtight container; this tart is best consumed within 48 hours before the buttery crust softens too much from the moisture of the custard.
- Ensure the assembled tart is thoroughly chilled for at least 30 minutes before slicing, as a cold custard filling allows for neat, defined slices that hold their shape perfectly.
- For a brighter flavor contrast, lightly brush the interior of the cooled tart shell with melted white chocolate before adding the custard to create a moisture barrier.
- To avoid a lumpy custard, temper the yolks slowly with the hot milk, then switch to a silicone whisk and whisk vigorously and continuously while cooking until the mixture visibly thickens into a glossy paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American