Fruit tarts are so good to make for a dinner party when you want to impress as they do have that crowd pleasing appeal about them because of the fruit that is swirled in layers on the top that gives this tart that beautiful appearance
This great recipe is simply to make and is brought to you by The Gray Boxwood on YouTube , thanks or sharing it with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel
TART SHELL
– 1 recipe of pie crust dough (recipe here: http://bit.ly/1k9BdTK)
Roll dough into 12 inch circle and fit into a 9- or 9 1/2-inch tart shell. Pre-bake for 15-20 minutes at 350 degrees with pie weights to ensure the shell keeps its shape. Remove weights and finish baking for 5-10 minutes until lightly golden. Remove from oven and let cool on rack.
PASTRY CREAM
– 1 cup whole milk
– 1 cup heavy cream
– 1/2 cup sugar, separated
– 1/4 cup cornstarch
– 1 vanilla bean
– 3 tablespoons cold butter
– 5 egg yolks
– 1/2 teaspoons salt
– 1 pint raspberries, rinsed
– 1 pint blueberries, rinsed
– 3 tablespoons seedless raspberry jam
– 1 tablespoon lemon juice
Combine milk, cream, 1/4 cup sugar and vanilla bean (and seeds) in a 3-quart kettle. Set over medium heat.
In a separate bowl, whisk egg yolks (remove white string on yolk if you like), 1/4 cup sugar and salt. Whisk until combined and mixture thickens slightly. When milk and cream start to simmer, slowly temper the eggs by adding small amounts (about 1/4 cup at a time) of hot milk to yolks, whisking constantly to slowly bring up the temperature of the yolks. Once about one cup of hot liquid is added, return mixture to kettle and continue stirring over medium heat for about 30 seconds to one minute until mixture thickens and one or two bubbles appear.
Remove from heat and remove vanilla bean. If you do not have a vanilla bean to use, add one teaspoon vanilla extract here. Add cold butter and stir until butter is incorporated. Pour pastry cream into heatproof bowl and cover with a piece of plastic wrap directly touching the cream. Let come to room temperature before placing in tart shell.
The pastry cream can also be made a day in advance and chilled in the refrigerator, but bring to room temperature before using.
Once at room temperature, spoon cream into prepared shell and smooth out the surface with a spatula. Finish the top with fresh raspberries, forming two circles around perimeter and fill the center with blueberries.
Combine jam and lemon juice in small kettle and gently melt over low heat. Brush the top of the fruit with the melted mixture to give a gorgeous sheen and preserve the fruit. It also adds a little flavor!
