How to Make an Elegant Fresh Fruit Tart with Pastry Cream

How to Make an Elegant Fresh Fruit Tart with Pastry Cream

A fresh fruit tart with pastry cream is a delightful dessert that combines a buttery, flaky crust with a smooth, creamy filling, topped with vibrant seasonal fruits. It’s a showstopper that’s perfect for any occasion, whether it’s a casual gathering or a sophisticated dinner party. The following steps guide you through making this classic dessert, from preparing the pastry crust to assembling and decorating it with fresh fruit.

Ingredients

For the Tart Crust (Pâte Sucrée):

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 2-3 tbsp cold water

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract

For the Fruit Topping:

• A selection of fresh fruits, such as strawberries, blueberries, kiwi, raspberries, and blackberries (or any fruits you prefer)
• Optional: Apricot jam or fruit glaze (for a glossy finish)

Instructions

Step 1: Prepare the Tart Crust (Pâte Sucrée)

1. Combine the dry ingredients: In a food processor, pulse together the flour, powdered sugar, and salt.
2. Add the butter: Add the cold, cubed butter to the dry ingredients and pulse until the mixture resembles coarse crumbs.
3. Incorporate the egg yolk: Add the egg yolk and pulse until the dough just begins to come together.
4. Add water: Gradually add cold water, one tablespoon at a time, and pulse until the dough forms a ball. Be careful not to overwork the dough.
5. Chill the dough: Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to about 1/8 inch thickness.
7. Line the tart pan: Carefully transfer the dough into a 9-inch tart pan with a removable bottom, pressing it into the corners and sides. Trim off any excess dough.
8. Chill the crust: Refrigerate the lined tart pan for another 15-20 minutes to prevent shrinkage during baking.
9. Bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-10 minutes, or until the crust is golden brown.
10. Cool the crust: Allow the tart crust to cool completely on a wire rack before filling.

Step 2: Make the Pastry Cream

1. Heat the milk: In a saucepan, heat the milk over medium heat until it begins to simmer. Stir occasionally to prevent it from burning.
2. Whisk the egg yolks and sugar: In a separate bowl, whisk