• Miss Izabella Ellinas

Fruit Tart or Mini Tarts


For the crust:

3 1/3 cups all-purpose flour

1/2 tsp salt

16 tbsp butter unsalted

6 egg yolks

1 2/3 cups powdered sugar

1 tsp vanilla extract

For the Pastry Cream:

2 cups whole milk

1/2 vanilla bean split

6 egg yolks

2/3 cup sugar

1/4 cup cornstarch

1 tbsp cold unsalted butter

For the Glaze:

1/2 cup apricot jam

1 tbsp water

1 tbsp brandy

For the Assembly: 3 cups assorted fruits

For the Crust

Add butter, sugar, salt and vanilla to a stand mixer bowl.

Mix for about 2 minutes or until it's smooth.

Add the egg yolks and mixed until combined.

Add the flour and mix for about 45 seconds.

Divide into 2-3 equal pieces and press each into a flat disk. Let them chill for at least an hour.

Place the strip for the side in your tart ring. Press the side into the ring and.

Freeze tarts for at least half an hour.

Bake at 180 for about 12-15 minutes or until just golden.

For the Cream In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the egg yolks and sugar until light and fluffy.

Add the cornstarch and whisk until no lumps remain.

Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter.

Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve.

*The custard can be made up to 24 hours in advance.

Refrigerate until 1 hour before using.

I whipped some cream up and folded it into my chilled custard to lighten the filling up.

For the Assembly Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl. Mix together and strain.

Whip up your chipped pastry cream until it's smooth.

Transfer to a piping bag and fill your cooled tart shell.

Place your fruit in the tart.

Try and make a fun grouping with lots of colours.

Brush the fruit with the apricot jam mixture.

This will help preserve the fruit and give it a beautiful glossy shine.