Fruit Tart

Yield: 6 servings

Ingredients

FOR PATTE SUCREE (SWEET DOUGH)

60 g Butter

48 g Sugar

½ tsp Salt

30 g Egg

½ tsp Vanilla extract

120 g All-purpose flour

FOR THE PASTRY CREAM

190 ml Milk

95 g All-purpose cream

45 g Sugar

½ tsp Vanilla extract

2 pcs Egg yolks

20 g Cornstarch

FOR THE ASSEMBLY/GARNISH

50 g Dark chocolate, melted

50 g Apricot glazed

50 g Peach, sliced

Procedure

1. Cream the butter and sugar until combined. Use a spatula to remove any mixture stuck on the whisk while creaming the butter. When done, add salt.
2. In a small bowl, whisk together egg and vanilla until combined and pour over butter mixture. Add in the flour and mix until combined. Do not over mix.
3. Using your hands knead and gather the dough into a rough ball. Wrap with plastic wrap and allow to rest in the chiller for one hour.
4. Pre-heat oven to 190 C (375 F). Prepare the individual tart pans by brushing with butter or dusting with flour.
5. On a floured surface, roll patte sucree as thin as possible and transfer to prepared tart pans to form the crust.
6. Dock the patte sucree by pricking holes on the dough.
7. Bake for 15 minutes.
8. Combine milk, cream, and vanilla in medium size saucepan and simmer.
9. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Whisk in the cornstarch until combined.
10. In a large bowl, temper hot milk mixture to egg yolk mixture to avoid curdling.
11. Strain the mixture and return it back into the saucepan and cook over low heat, mixing well to distribute the heat evenly. Cook until thick and smooth.
12. Transfer to a bowl, cover and let it cool to set.
13. Brush the tart shell with melted chocolate to prevent crust from getting soggy.
14. Using a spoon, fill up the prepared custard halfway with the pastry cream.
15. Arrange the peach on top of the pastry cream in an attractive pattern.
16. Brush with apricot glaze.