Fresh Fruit Tart

Fresh Fruit Tart

👥 1 9-inch tart servings 👤 Joanne Chang 📖 https://www.foodnetwork.com/fnk/recipes/fresh-fruit-tart-8246548

🥘 Ingredients

  • Champagne mango
    1
  • all-purpose flour
    1 c
  • blackberries
    1 c
  • blueberries
    1 c
  • cornstarch
    3 Tbsp
  • egg yolk
    1 large
  • egg yolks
    4 large
  • heavy cream
    1/2 c
  • kiwi
    1
  • kosher salt
    1/2 tsp
  • raspberries
    1 c
  • salt
    1 pinch
  • strawberries
    4
  • sugar
    16 tbsp
  • unsalted butter
    1/2 c
  • vanilla extract
    1 tsp
  • whole milk
    1.66 c

🍳 Cookware

  • stand mixer
  • 9-inch tart pan
  • saucepan
  • bowl
  1. 1
    In a stand mixer with a paddle attachment, cream unsalted butter (cool room temperature), sugar , and kosher salt for 2 to ⏱️ 3 minutes until pale and light.
    unsalted butter: 1/2 c, sugar: 4 tbsp, kosher salt: 1/2 tsp
  2. 2
    Add all-purpose flour and mix on low for ⏱️ 30 seconds (will look like wet sand).
    all-purpose flour: 1 c
  3. 3
    Add egg yolk and mix until the dough just comes together (about ⏱️ 30 seconds ).
    egg yolk: 1 large
  4. 4
    Wrap dough in plastic and refrigerate for at least ⏱️ 1 hour .
  5. 5
    Preheat oven to 350°F. Roll out to 1/8-inch thickness, fit into a 9-inch tart pan , and trim edges. Freeze for ⏱️ 30 minutes .
  6. 6
    Bake for 20 to ⏱️ 25 minutes until golden brown. Let cool completely.
  7. 7
    In a saucepan , heat whole milk over medium-high until bubbles form around the edges.
    whole milk: 1.66 c
  8. 8
    In a bowl , mix sugar , cornstarch , and salt . Whisk in egg yolks until smooth.
    sugar: 3/4 c, cornstarch: 3 Tbsp, salt: 1 pinch, egg yolks: 4 large
  9. 9
    Slowly whisk the hot milk into the egg mixture to temper the eggs.
  10. 10
    Return the mixture to the saucepan. Whisk constantly over medium heat until it boils and thickens (about 1 to ⏱️ 2 minutes ).
  11. 11
    Remove from heat, stir in vanilla extract , and strain into a bowl. Cover with plastic wrap (touching the surface) and chill until cold.
    vanilla extract: 1 tsp
  12. 12
    Gently fold heavy cream (whipped to stiff peaks) into 1 cup of the chilled pastry cream until smooth.
    heavy cream: 1/2 c
  13. 13
    Spread the cream mixture evenly into the cooled tart shell.
  14. 14
    Arrange halved strawberries , sliced kiwi , sliced Champagne mango , blackberries , raspberries , and blueberries over the cream.
    strawberries: 4, kiwi: 1, Champagne mango: 1, blackberries: 1 c, raspberries: 1 c, blueberries: 1 c
  15. 15
    Serve within ⏱️ 6 hours of assembly.