Wednesday, June 9, 2010

My first fruit tart! :)

Fruit tarts are like 30 bucks each! That’s a lot, but after making this tart I totally figured out why they’re so expensive. It took a lot of work! But it was also really really fun.
So I used david lebovitz’s pastry dough recipe for the crust and made pastry cream to fill the tart. I topped the tarts with tons of different berries!!! Usually there aren’t fresh lookin berries in Hawaii cause it’s so far, but for some reason there were a ton at Costco!

Fruit Tart

Tart Shell
Pastry Cream, recipe below
2 pints fruits (I used blueberries, blackberries, raspberries, and strawberries)
1/3 cup apricot jelly

Fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Ta dah!

Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch

1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla and butter. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups


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