An elegant French pastry made by spreading vanilla cream over a crisp pastry base and decorating it with fresh fruit. The crispness of the pastry, the softness of the cream, and the freshness of the fruit come together as the eye-catching dessert of special gatherings.
Rub the cold butter into the flour until sandy in texture, then add the powdered sugar, salt, and egg, and bring together into a dough without kneading.
Rest the dough in the fridge for 30 minutes, then press into a tart pan and prick with a fork; cover with parchment paper and pie weights and bake in a preheated oven until lightly golden.
Whisk the egg yolks with the sugar and starch, slowly add the boiled milk, then cook over low heat until thickened; stir in the vanilla and let cool.
Pour the cooled cream into the baked tart shell and smooth it out, arrange sliced fruit on top, and chill briefly before slicing.
Important: When blind-baking the tart shell, placing dried legumes or baking weights on top prevents the base from puffing up, giving you an even base. Allergens: contains gluten (flour), egg, milk (butter, cream). Arrange the fruit right before serving, or it will release water.
Before pouring the cream onto the tart base, make sure both are completely cold, otherwise the base will soften and lose its crispness.
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