Easter Fresh Fruit Tart Recipe Video
Fresh Fruit Tart is a classic and delicious dessert that has a sweet pastry crust filled with a rich and creamy custard and topped with seasonal fresh fruits. Try out this wonderful Fresh Fruit Tart with your family and friends and relish the flavours of the seasonal fruits too.
Ingredients
Ingredients for the pastry crusts:
One recipe for a buttery tart crust (makes 4 crusts) tart crust or pie crust. You can freeze the remaining if you do not use them all at once.
1 2/3 cups of flour
¼ cup of sugar
½ teaspoon salt
1 ¼ sticks of cold butter
2 egg yolks
1 tsp vanilla
1tsp cold water
Recipe for Custard:
This custard can be used to make a fruit tart or banana cream pie or coconut cream pie or filling for cakes. Or pour into custard cups for vanilla pudding.
6 cups of milk, divided 3 and 3. (You’ll need a 2 Qt pot and a 1Qt pot)
1cup sugar
¾ cups flour
6 egg yolks
2 tsp vanilla
Directions
Method for pastry crusts:
1) Place the flour ,sugar and salt in a mixing bowl. Cut the butter into small pieces and work into the flour using a pastry cutter.The flour should look like cornmeal.
2) Wisk together the vanilla, yolks and cold water.
3) Add to the flour mixture,bringing the mix together with your hands.
Making 4 discs of dough
4) Refrigerate for 1 hour and roll out into desired pans.
5) Prick the tart shells with a fork then bake the tart shells at 350 degrees for about 20 minutes or until the crusts are golden.
Method for Custard:
6) In the 2Qt pot pour 3 cups of milk, 1cup sugar and ¾ cups of flour.
Wisk together and mix thoroughly.
7) Meanwhile heat up the remaining 3cup of milk in the other pot and scald.
8) While wisking pour the hot milk into the milk with the flour and sugar.
9) Wisk constantly until the mixture come to pudding consistency. It will thickly coat the back of your spoon.
10) Wisk the yolks in a separate bowl with the vanilla. Then take some hot pudding mix,about 2 ladle fulls and wisk into yolks. Then return the yolks into the hot pudding mix. (this is tempering)
11) Cook the mixture to a slow boil,it should be thick. Wisk in the butter. Now you’re ready to use your custard
This video is a creation of chef-ellie-espo. You can visit chef-ellie-espo for complete recipes, and more videos.
1) Place the flour ,sugar and salt in a mixing bowl. Cut the butter into small pieces and work into the flour using a pastry cutter.The flour should look like cornmeal.
2) Wisk together the vanilla, yolks and cold water.
3) Add to the flour mixture,bringing the mix together with your hands.
Making 4 discs of dough
4) Refrigerate for 1 hour and roll out into desired pans.
5) Prick the tart shells with a fork then bake the tart shells at 350 degrees for about 20 minutes or until the crusts are golden.
Method for Custard:
6) In the 2Qt pot pour 3 cups of milk, 1cup sugar and ¾ cups of flour.
Wisk together and mix thoroughly.
7) Meanwhile heat up the remaining 3cup of milk in the other pot and scald.
8) While wisking pour the hot milk into the milk with the flour and sugar.
9) Wisk constantly until the mixture come to pudding consistency. It will thickly coat the back of your spoon.
10) Wisk the yolks in a separate bowl with the vanilla. Then take some hot pudding mix,about 2 ladle fulls and wisk into yolks. Then return the yolks into the hot pudding mix. (this is tempering)
11) Cook the mixture to a slow boil,it should be thick. Wisk in the butter. Now you’re ready to use your custard
This video is a creation of chef-ellie-espo. You can visit chef-ellie-espo for complete recipes, and more videos.
Editors Review
If you are looking for a dessert recipe for your Easter Dinner, this is it! Fresh, colorful, light and beautiful, this tart represents spring! A classic French dessert, this elegant fruit tart has a shell of tender biscuit-like pastry filled with a thick custardy crème patisserie and topped with colorful fruits covered with glistening apricot glaze. This fruit dessert is celebrates the season and the occasion.Chef
