Fruit Tart

I made these over the weekend for my husband’s bday party. I used a different vanilla filling recipe from the ones I used to make before.

Tart Pastry:

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla
  • 1 1/4 cups of unbleached flour
  • 2/3 cups of confectioner sugar
  • 1/4 teaspoon salt
  • 8 tablespoons of butter


1) Whisk together cream, vanilla, and egg yok.

2) In a bowl, combine flour, salt, sugar.

3) in a food processor, put the flour mixture and then small pieces of cold butter.

4) Pulse the mixture until the flour is blended like a course cornmeal.

5) While the machine is running ( or in a stand mixer) mix the flour mixture with the egg mixture until the dough forms.

6) Wrap the dough in plastic wrap and refrigerate at least 2 hrs before using it.

7) Press and fill individual molds.

Vanilla Bean Pastry Cream:

  • 1 1/2 Cups Whole Milk
  • 1 vanilla Bean
  • 1 Large egg
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 14 cup of unbleached all purpose flour
  • 2 tablespoons of butter

Makes about 2 cups.


1) Fill the large bowl halfway with ice and water and set aside. Pour the milk into the medium saucepan. Use the tip of a pairing knife and cut the vanilla bean in half lengthwise. Turn the knife over and use the dull side to scrape the seeds into the saucepan, then add the pod. Heat until mixure just begins to simmer. Remove from heat and let steep for 30 mins.

2)  Heat the milk to just below the boiling point and remove from the heat. In a medium bowl, whisk together the egg, egg yolks, and sugar until well blended and smooth. Add the flour and whisk vigorously until the mixture is very smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks. Slowly pour the yolk back into the hot milk, whisking all the time.

3) Heat the mixture, whisking constantly to prevent the flour from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat and whisk in the butter ( and vanilla extract). Stran the pastry cream through the strainer set over medum bowl to remove lumps or tiny bits of eggs.

4) Press a piece of plastic wrap directly on the surface of the pastry cream, then set the bowl into the bowl of ice water.  Once the pastry cream has completely cooled, use or store in the fridge until needed.


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