Vanilla Custard Fruit Tart

Vanilla Custard Fruit TartTarts have always intimidated me. I think if I were a sponge cake (because that’s a completely normal and sane thought for a baker, right? :P) I’d definitely be friends with the cupcake and cookie group, but would probably shy away from the Tarts πŸ˜›

Vanilla Custard Fruit Tart

Anyway I think my fear of tarts was probably due to the loooooong and seemingly tedious baking methods involved in its creation, but when one of my oldest Uni buds requested a fruit tart for his birthday, I found myself closing my eyes, puffing out my chest and declaring that the baking challenge was accepted!

And so off to the internet I went to look for the most easiest tart recipe I could find. A word of warning: there aren’t many!

Vanilla Custard Fruit Tart

I ended up sticking to one from Annie-eats and Brown Eyed BakerΒ which is probably the best decision I could have made, because I am now in love with Tarts!

Although it did take quite a while to make this fruit tart from start to finish, the individual steps involved in making the pastry cream and then the pastry shell wasn’t tedious at all and was actually quite simple. Give it a go πŸ˜€ πŸ˜€
Fruit TartIf this novice bubblybaker can make it then anyone can! πŸ˜€

Fruit Tart with Vanilla Custard
Recipe taken from Brown Eyed Baker

Pastry Cream

400 mls of milk
100 mls of heavy full fat cream
1/2Β cup granulated sugar, divided
Pinch of salt
5 egg yolks
3 tblspns cornstarch
4 tblspns cold unsalted butter, cut into 4 pieces
1 1/2 tspns vanilla extract

Pastry Crust

1 egg yolk
1 tblspn heavy cream
1/2Β tspn vanilla extract
1 1/4 cups all-purpose flour
2/3 cup powdered sugar
1/4 tspn of salt
8 tablespoons cold unsalted butter, cut into Β½-inch cubes

Fruit

I used about 4 kiwi fruits, a punnet of strawberries and about 1/3 cup of blueberries, but you could use any fruits you like.

Making the Pastry Cream

– Heat the heavy cream and milk, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

– Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
– Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
– Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

– When the heavy cream and milk mixture reaches a full simmer, gradually whisk the simmering heavy cream and milk mixture into the yolk mixture to temper.
– Return the mixture to the saucepan, scraping the bowl with a rubber spatula
– Return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.
– Off the heat, whisk in the butter and vanilla.
– Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
– Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Making the Pastry Crust

– Whisk together the yolk, cream and vanilla in a small bow; set aside.
– Place the flour, sugar and salt in a food processor and process briefly to combine.
– Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal, about fifteen 1-second pulses.
– With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.
– Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk.
– Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

– Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable).
– Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a 13-inch round.
– Transfer the dough to a 9 inch tart pan.
– Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself.
– Run the rolling pin over the top of the tart pan to remove the excess dough.
– Prick the bottom and sides of the dough all over with a fork.
– Set the dough-lined tart pan on a large plate and freeze for 30 minutes. (The dough-lined tart pan can be sealed in a gallon-size zipper-lock plastic bag and frozen up to 1 month.)

– Preheat oven to 190 degrees C.
– Set the dough-lined tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights (I used rice grains).
– Bake for 30 minutes, rotating halfway through the baking time.
– Remove from the oven and carefully remove the foil and weights.
– Continue to bake until deep golden brown, 5 to 8 minutes longer.
– Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

Assembling the Tart

– Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon.
– Arrange the fruit on top of the pastry cream in any shape or form you like.

Have fun! πŸ˜€

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Comments

  1. Beautiful! I am tempted to try baking a tart now, even though I’ve never tried before. Haha thanks!

    • No worries Meg πŸ™‚ Definitely give it a go! It really isn’t hard at all, just very very time consuming. Looking forward to seeing your piccies if you do end up baking it πŸ™‚

  2. That looks delicious, but your right, those directions are not meant for an ADD afflicted individual like myself. Great job!

  3. this looks AMAZING! wow.

  4. Your tart turned out perfect and beautiful!

  5. What a beautiful fruit tart!

  6. Wow, you have some beautiful bakes! Your tart reminds me of the recent fruit tart challenge I saw on MasterChef this week haha. Yours is so pretty, I’m dying to give tart making a try now. πŸ˜€

  7. I have yet to attempt a fruit tart but its on my to do list πŸ™‚ Yours looks beautiful.

    • Aww thank you πŸ™‚ I was always so terrified of fruit tarts because the recipe always looked so complicated but it’s actually not that bad – just takes a looooooooong time! haha! But it’s worth it…. soooo delicious!

  8. Hi dear. I just wanted to let you know that I’ve nominated you for the beautiful blogger award. Hope you accept it!

    http://bakenoob.wordpress.com/2012/08/14/beautiful-blogger-award/

    x

    • Thanks so much for this Jo, I’m so flattered πŸ™‚ πŸ™‚
      Do you think I could still accept it? It was almost a month ago now… actually, I’m accepting it regardless of what the rules are! haha! thanks again πŸ™‚

  9. Rebecca says:

    Hello!! Did you use finish all of your pastry cream? ^^

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