Press the crust into the pan as if you were to make a crust and lay a piece of parchment on it. If you don’t have a tart pan, a pie dish will do in a pinch as long as it’s about 9 inches in diameter, and if you can find one with a removable bottom, even better. Roll it loosely around a rolling pin and unravel it gently over a tart pan. After about an hour in the fridge, take it out and roll it out until it’s about ⅛ of an inch thick. When the dough is ready, use plastic wrap to tightly wrap it and refrigerate it along with your cream. A stand mixer with a paddle attachment is perfect for this, but you can also do this with a hand mixer and switch to mixing by hand when the dough is too stiff to continue. With the mixer on low, slowly add the flour and baking powder until they start to come together into a dough.Agg the egg and mix again until it’s fully combined with the butter.This will take about three minutes with a hand mixer but don’t stop until the butter is pale and almost fluffy. In a mixing bowl, combine the butter and sugar and mix them either by hand or with a mixer until the butter is fully creamed.We’ll use a basic shortbread recipe for this tart crust. If you’ve ever made a shortbread crust, this needs no introduction. While that’s in the fridge, you can move on to the pie crust, or tart crust in this case. That’s your pastry cream, which you’ll need to refrigerate for about three to four hours before you use it. Place a piece of stretch wrap on the cream making sure the surface is touching the plastic to avoid forming a skin where it’s exposed to the air. Once everything is combined, stir in the vanilla extract and transfer it to a bowl.When the milk is nearing a boil, use it to slowly temper the egg yolks, whisking them constantly while adding milk very slowly.Mix the remaining sugar and all the cornstarch together in a bowl until they’re thoroughly combined, then whisk in the egg yolks until they form a smooth mixture.In a saucepan, simmer the milk and add ½ cup of sugar, stirring occasionally.A simple vanilla pastry cream will do just fine, and here’s what you need to make it: In a fruit tart, you want to highlight the fresh flavor of fruits, so there’s no need to go overboard with the cream. In a nutshell, pastry cream is the thick custard-like filling used in fruit tarts that gives them the luscious mouthfeel they’re so known for. And it all starts with the perfect pastry cream, or crème patissière if you’re feeling particularly fancy. How to Make a Fruit Tartįor this recipe, we’re not going to stray far from the classic French fruit tarts you’ve probably tasted before. You’ll see that making a fruit tart is both easy and fun, and hopefully, you’ll be inspired to come up with some of your own recipes. So, we’re going to give you a leg up by sharing an easy fruit tart recipe or two with you. If you’ve ever had a great fruit tart at a restaurant, you’ve probably thought to yourself, “I could make this at home.” And, you know what? You’re probably right! Fruit tarts aren’t all the complicated as far as desserts go, but they can certainly come out less-than-ideal if you don’t follow a few simple rules.
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