Summer Fruit Tart

Updated at: Thu, 17 Aug 2023 00:11:32 GMT

Step 1

Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.

Step 2

Measure frozen butter, dice it, and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.

Step 3

Add a large egg and process at high speed until it moistens dry ingredients and becomes a dough with just a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.

Step 4

Roll each portion of the dough between two parchment sheets into 14" diameter rounds and place them into a fridge for at least 45 minutes.

Step 5

Prepare two 10" D tart molds. Peel off the parchment paper from both sides of the dough and place it on the mold, making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to press the corners gently and remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.

Step 6

Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until lightly golden. Let it cool for 5 minutes, remove it from the tart pan, and let it cool to room temperature on a wire rack.

Step 7

Slit open and scrape vanilla bean. In a saucepan, combine milk and vanilla bean, and slowly bring to simmer, stirring. Let it simmer for 5 minutes. Strain flavored milk; discard the vanilla pod.

Step 8

In a small bowl, combine egg yolks, starch, and sugar. Mix well. Stir in 2-3 tbsp of hot milk. Transfer it into the saucepan with hot milk and stir, using a whisk.

Step 9

Place it on medium-low heat and cook until thick and silky, energetically whisking. Turn off the heat and continue whisking for another minute.

Step 10

Transfer the pastry cream into two pint-size containers and cover pressing plastic wrap directly onto its surface. Refrigerate.

Step 11

Whip heavy cream. Whisk half the whipped cream into pastry cream, then fold in the rest.

Step 12

Fill the baked tart shells with crème mousseline, decorate with fresh fruits and/or berries of your choice, and serve. Fresh fruit tart can be refrigerated for up to 2 days.

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