Fresh Fruit Tart
Prepare filling and refrigerate until cold.
Pour filling into baked and cooled tart shell.
Layer with fresh fruit.
Drizzle raspberry jelly (thinned with hot water) as a glaze and dig in!
Fresh Fruit Tart
For the Crust:
2 cups graham cracker crumbs (approx. 14 whole crackers crushed)
1/3 cup sugar
1/4 lb (1 stick) butter
For the filling:
6 extra large egg yolks
3/4 cup sugar
3 Tbsp. cornstarch
2 cups whole milk
2 Tbsp.unsalted butter
1 tsp. vanilla extract
2 Tbsp. heavy cream
1 tsp. Cognac or Brandy (we omitted)
Fresh strawberries, blueberries and raspberries
Apricot or raspberry jelly, for the glaze
1. For the Crust: Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and butter in a small bowl and mix well a wood spoon. Lightly press the mixture into an 11-inch tart pan with removable sides. Bake for 10 minutes and set aside to cool.
2. For the Filling: In the bowl of an electric mixture using a paddle attachment on medium-high speed, beat egg yolks and sugar until mixture is pale yellow and falls back into the bowl in a ribbon (about 3 minutes).
3. On low speed, beat in cornstarch.
4. Bring mik to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture. Then pour mixture back into the saucepan.
5. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until mixture is thick, bringing mixture slowly to a boil.
6. Once mixture is to a boil, cook for 2-3 minutes longer. Remove from heat and mix in butter, vanilla, cream and Cognac (optional).
7. Strain into storage container. Place plastic wrap on top of the pastry cream and refrigerate until cold.
1. Fill tart shell with pastry cream.
2. Add seasonal fruit.
3. Optional: Brush with glaze (melted apricot or raspberry jelly thinned out with hot tap water) to make it look shiny and pretty!
Recipe adapted from The Barefoot Contessa
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