Serves 1
Directions
- 1Add 1 1/4 cup of all-purpose flour to a bowl.
- 2Add 1/3 cup of powdered sugar to the bowl.
- 3Add a pinch of salt to the bowl.
- 4Mix the dry ingredients with your fingers.
- 5Transfer the dry ingredients to a mixer.
- 6Chop 8 tablespoons of cold butter into small cubes.
- 7Add the chopped butter to the mixer with the dry ingredients.
- 8Mix on low speed until a crumbly texture is achieved.
- 9Add one egg to the mixture.
- 10Add 1 teaspoon of vanilla extract to the mixture.
- 11Mix until the dough is smooth and uniform, forming a soft, moist ball.
- 12Wrap the dough in plastic wrap and chill.
- 13For the pastry cream, add 5 egg yolks to a measuring cup.
- 14Add 1/2 cup of sugar to the egg yolks.
- 15Whisk the egg yolks and sugar to prevent curdling.
- 16Add 3 tablespoons of cornstarch.
- 17Add a tiny pinch of salt to enhance flavor.
- 18Add 1 teaspoon of vanilla extract.
- 19Add 1 cup of heavy cream.
- 20Add 1 cup of whole milk.
- 21Pour the mixture into a saucepan.
- 22Heat the mixture on medium heat while whisking until it thickens.
- 23Let it bubble for 2 minutes while whisking to activate the starch's thickening element.
- 24Add 4 tablespoons of butter to cool the cream down.
- 25Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours or overnight.
- 26Roll out the chilled dough to a 1/4-inch thickness.
- 27Fit the dough into tart molds.
- 28Trim the excess dough from the edges of the molds.
- 29Dock the bottom of the tart shells with a fork to prevent them from rising unevenly.
- 30Bake the tart shells until a light golden color, around 16-18 minutes at 375F.
- 31Fill the baked tart shells with the chilled pastry cream using a piping bag.
- 32Arrange your choice of fruit, such as blueberries and raspberries, on top of the pastry cream.
- 33Glaze the fruit with apricot jam using a brush.
Ingredients
- 1.25 cup all-purpose flour
- 0.33 cup powdered sugar
- 0.5 teaspoon salt
- 8 tablespoons cold butter
- 1 egg
- 1 teaspoon vanilla extract
- 5 egg yolks
- 0.5 cup sugar
- 3 tablespoons cornstarch
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- blueberries
- raspberries
- apricot jam
Equipment
bowlmixerspatulaplastic wrapmeasuring cupwhisksaucepanbaking sheetrolling pintart moldsknifeforkpiping bagbrush
Tips
- Chill pastry cream for at least 2 hours or overnight.
- Dock the tart shells so the middle does not rise.
- Bake until a light golden color.
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