Well so much for my new resolve to post more often. Since April there has been one graduation, 2 birthdays, an engagement lots of movies, rich's graduate school quals and lots and lots of heartache in lab.. so now you can see why I have been absent for so long.
Anywho Fruit Tarts are one of my fave desserts, but for some reason people like to muddle them with chocolate or white chocolate.. which i hate. Thats right, i hate chocolate.. milk chocolate, dark chocolate, white chocolate.. all of it.. i hate it... You say i am weird, but there it is.. my deep dark baking secret I hate chocolate.. I bake with it.. sure, but I give all of those away and never taste them, which is weird for most bakers.
Back to the tart.. fruit tart is one of the desserts that you can find on a menu or at a store that I love.. a lot of times there are not many non-chocolate dessert options at stores and restaraunts.. its true, next time you are out, think of me and look for the sad non-chocolate dessert option on the menu. its probably vanilla ice cream or plain cheescake, maybe you are lucky and find carrot cake, but not usually.
So fruit tart.. i made this tart for a book club/baby shower and it was oooooo so delish and satisfied all of my non-chocolate hearts desires in dessert.
So go ahead, make the tart and think of all the people out there that love desserts without chocolate in them
Fruit Tart Recipe modified from Here
Tart Crust:1-1/4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into 1/2inch cubes
1 egg yolk
1 tablespoon cream or half-and-half
Custard Filling:1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
4 egg yolks
3 tablespoons butter
Juice and grated zest of 1 lemon
Fruit Topping:2 kiwis, peeled and sliced
6 to 8 strawberries, hulled and sliced
1/4 cup blueberries
3 tablespoons sugar
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into 1/2inch cubes
1 egg yolk
1 tablespoon cream or half-and-half
Custard Filling:1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
4 egg yolks
3 tablespoons butter
Juice and grated zest of 1 lemon
Fruit Topping:2 kiwis, peeled and sliced
6 to 8 strawberries, hulled and sliced
1/4 cup blueberries
DirectionsPut the flour, sugar, and salt into a food processor bowl.
Pulse to blend the ingredients.
Add the butter cubes and pulse until incorporated into the flour.
Add the yolk and cream.
Pulse a few more times until the mixture starts to come together.
Remove the dough and shape into a disk.
Place the dough into a 9 to 9-1/2-inch round tart pan with a removable bottom.
Press the dough evenly on the bottom and up the sides of the pan.
Pierce the dough all over with a fork.
Refrigerate the tart shell for 1 hour.
Preheat the oven to 375 degrees F.
Bake the tart crust for 20 to 22 minutes.
Press down any bubbles that form in the crust during baking.
Transfer the tart pan to a wire rack to cool completely.
Once cooled, remove the sides of the tart pan.
filling:
Combine the sugar and cornstarch in a medium saucepan.
In a bowl, whisk together the half and half and egg yolks.
Gradually whisk the egg mixture into the sugar mixture.
Place the saucepan over medium heat.
Bring the mixture to a boil, stirring constantly.
Boil for 1 minute and remove from the heat.
Stir in the butter until melted and incorporated.
Stir in the lemon juice and zest.
Pour the custard into a bowl.
Place a piece of plastic wrap directly on the surface of the filling.
Let stand at least 30 minutes.
Spoon the custard into the prepared crust.
Smooth the top even with the edge of the crust.
Cover and refrigerate 30 minutes or until set.
fruit topping:Arrange the sliced fruit and berries on the surface of the cooled filling. Smile!
Pulse to blend the ingredients.
Add the butter cubes and pulse until incorporated into the flour.
Add the yolk and cream.
Pulse a few more times until the mixture starts to come together.
Remove the dough and shape into a disk.
Place the dough into a 9 to 9-1/2-inch round tart pan with a removable bottom.
Press the dough evenly on the bottom and up the sides of the pan.
Pierce the dough all over with a fork.
Refrigerate the tart shell for 1 hour.
Preheat the oven to 375 degrees F.
Bake the tart crust for 20 to 22 minutes.
Press down any bubbles that form in the crust during baking.
Transfer the tart pan to a wire rack to cool completely.
Once cooled, remove the sides of the tart pan.
filling:
Combine the sugar and cornstarch in a medium saucepan.
In a bowl, whisk together the half and half and egg yolks.
Gradually whisk the egg mixture into the sugar mixture.
Place the saucepan over medium heat.
Bring the mixture to a boil, stirring constantly.
Boil for 1 minute and remove from the heat.
Stir in the butter until melted and incorporated.
Stir in the lemon juice and zest.
Pour the custard into a bowl.
Place a piece of plastic wrap directly on the surface of the filling.
Let stand at least 30 minutes.
Spoon the custard into the prepared crust.
Smooth the top even with the edge of the crust.
Cover and refrigerate 30 minutes or until set.
fruit topping:Arrange the sliced fruit and berries on the surface of the cooled filling. Smile!
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