Fresh Fruit Tart With Vanilla Pastry Cream
Who could resist this Fresh Fruit Tart With Vanilla Pastry Cream with Shortbread Cookie Crust? Delicious fresh fruit cut to perfection topping the creamiest vanilla cream and a buttery shortbread crust.
What can be better than the beautiful colors of fresh fruit. I know, the taste! This recipe is for those people who love heathy recipes and sweet treats, the best of both worlds.
Fresh Fruit Tart With Vanilla Pastry Cream is easy can be made ahead of time
The fruit pairs so well with the cream and shortbread cookie crust for a night dessert. I changed the recipe which normally calls for a pastry cream which tends to be very rich.
By doing this, I lightened it by adding a small amount of whipped cream at the end. This adds to the flavor and lightens the texture and richness of the cream just a little. You have the option to personalize it and add other flavorings or liqueurs at the end like rum, cognac, fruit puree, or chocolate.
Pick your favorite fruit for your topping or just top with one kind of fruit. I picked some of my favorite fruit which are kiwi, strawberries, blackberries, and blueberries
Typically pastry cream is a smooth, silky rich french custard used to fill desserts like eclairs or the Italian pastry sfoglitelle. There are different kinds of creams and custards used for filling desserts. This is my favorite, light and delicious dessert.
What Is Vanilla Pastry Cream
Custard is a culinary preparation made by blending eggs with cream or milk. In french cooking, the word custard (creme or more precisely creme moulee) refers to an egg thickened custard. When starch, flour or cornstarch (or a mixture of both) is added to thicken the cream the result is called pastry cream. Although egg thickens the custard, most of the thickening comes from the starch. Bavarian cream is similar however it is thickened with gelatin rather than starch. Creme anglaise is a custard thickened only with eggs.
Pastry cream is easy to make and worth trying for fun and the reward at least once in life, but that one time you do try it, will begin a new love affair with pastry cream and you will want to make it over and over again.
The glaze adds a beautiful shine to the fruit and seals in the moisture. Doesn’t that look so inviting?
Fresh Fruit Tart With Vanilla Pastry Cream and Shortbread Crust
- Shortbread crust
- 16 tbsp butter 2 sticks
- 1/2 cup powdered sugar
- 2 cups flour
- For the Cream filling
- 1 cup sugar
- 3 egg yolks
- 3 cups milk
- 3/4 cup flour
- 1 tbs butter
- 2 tbs vanilla
- 1/2 tsp salt
- 1 cup heavy cream
- For the glaze at the end
- 2 tbs of peach preserves mixed with two tbs of water
- For shortbread crust place together butter and sugar.
- place together butter and sugar inan electric mixer
- Add flour to butter mixture until just blended.
- Spray a tart pan with cooking spray
- Press shortbread crust into tart pan evenly on the bottom and up the sides
- Bake in a preheated oven at 350 degrees for about 15-20 minutes or until golden brown. (do not over bake)
- Remove from oven and allow to cool completely.
- To make the pastry cream, in a medium pot combine sugar, flour and salt and whisk together until well combined.
- Add milk and whisk together until blended well
- In a small bowl separate egg yolks and beat together with a fork
- Add the beaten egg mixture to the milk and flour mixture.
- Place the pan on medium heat and stir until mixture starts to thicken. When it almost comes to a boil and is the texture of thick pudding remove from heat. This will take about 10 minutes. Strain it through a sieve. This will remove any pieces of egg that did not cook properly or shells or clumps of flour.
- By cooking the mixture this way you do not have to temper the eggs. They will cook evenly in the liquid evenly and you will end up with a beautiful silky cream.
- Add to the cream mixture that you just made, add 1 tablespoon of butter and the vanilla and stir
- Set aside and allow to cool slightly
- Whip your one cup of heavy cream in the mixer until it forms peaks.
- Fold the whipped cream into your slightly cooled cream mixture
- Allow cream to cool in the fridge.
- When your cream is cool to about room temperature. Place it on your shortbread crust in the tart pan and smooth out the top. Place in the fridge while you cut up your fruit
- Cut up your favorite fruit in slices. Remove your tart from the firdge and arrange according to your design to make a beautiful fruit work of art for the topping.
- Take the peach or apricot preserve and add two tbs of water to make a glaze.
- With a pastry brush, brush the glaze on the shortbread and all the fruit
- Spread the glaze over the entire tart and shortbread crust to seal in the moisture of the fruit and give the tart a beautiful shine.
- (You can make the cream up to two days ahead of time and the shortbread crust the day before.)
- Assemble your tart the day you want to serve it for ultimate freshness
Now isn’t that easy and delicious?
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!