An elegant French tart with a crisp pastry shell, vanilla pastry cream and fresh fruit. The crisp crust, smooth cream and refreshing fruit make it a striking dessert for special occasions.
Rub the cold butter into the flour until the mixture resembles coarse crumbs. Add the powdered sugar, salt and egg, then bring the dough together without kneading.
Chill the dough for 30 minutes, then press it into a tart pan and prick it with a fork. Line it with parchment paper and add pie weights. Bake in a preheated oven until lightly golden.
Whisk the egg yolk with the sugar and starch. Slowly whisk in the hot milk, then cook over low heat until thickened. Stir in the vanilla and let the pastry cream cool.
Pour the cooled pastry cream into the baked tart shell and smooth the top. Arrange the sliced fruit over it, then chill briefly before slicing.
Important: When blind-baking the tart shell, add dried beans or pie weights to keep the crust from puffing up and help it bake evenly. Allergens: contains wheat (gluten), egg and dairy (butter and cream). Add the fruit just before serving so it does not release too much juice.
Beklediğimden çok daha iyi çıktı. Denemeye değermiş, memnun kaldım.
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