Vanilla Cream Fruit Tarts
Directions
- 1Whisk together 2 cups milk, ½ cup granulated sugar, ¼ cup cornstarch, 4 egg yolks, and 3 teaspoons vanilla extract in a saucepan over low heat for about 10 minutes until the mixture thickens and begins to bubble.
- 2Sieve the mixture into a heat-proof bowl, cover, and refrigerate until cold.
- 3Whip 1 cup of cold whipping cream in a separate bowl and fold it into the chilled mixture.
- 4Whisk together 350g all-purpose flour, 50g blanched almond flour, 150g powdered sugar, ¼ teaspoon salt.
- 5Cut 180g cold unsalted butter into small cubes and mix into dry ingredients until a sandy texture is achieved.
- 6Slowly mix in 70g of whisked eggs until a dough forms.
- 7Shape the dough into a flat rectangle, cover with plastic wrap, and refrigerate for at least an hour until firm.
- 8On a lightly floured surface, roll out the dough and cut into circles to fit your tart molds.
- 9Press the dough into the tart molds, trim excess dough, and prick the bottom with a fork.
- 10Freeze the raw tart shells and bake them from frozen at 350°F until golden brown (approximately 18 minutes for 4-inch shells).
- 11Once the shells have cooled, pipe the chilled vanilla cream filling into each shell using a piping bag fitted with a large round tip.
- 12Smooth the tops of the tarts using an angled spatula.
- 13Top the tarts with your choice of fresh fruits, such as blueberries, blackberries, strawberries, kiwis, and peaches.
Ingredients
- 2 cups milk
- 0.5 cup granulated sugar
- 0.25 cup cornstarch
- 4 egg yolks
- 3 teaspoons vanilla extract
- 1 cup whipping cream
- 350 g all-purpose flour
- 50 g blanched almond flour
- 150 g powdered sugar
- 0.25 teaspoon salt
- 180 g cold unsalted butter
- 70 g whisked eggs
- 1 blueberries
- 1 blackberries
- 1 strawberries
- 1 kiwis
- 1 peaches
Equipment
saucepanwhisksieveheat-proof bowlplastic wrapmixerrolling pintart moldsknifeforkpiping baglarge round tipangled spatula
Tips
- Continuously whisk the vanilla cream filling ingredients until thickened and bubbly
- Sieve the vanilla cream mixture for a smoother texture
- Refrigerate the vanilla cream filling until cold before using
- Press the tart dough before rolling to prevent cracking
- Freeze the raw tart shells before baking for even results
- Pipe cold vanilla cream into the cooled shells using a large round piping tip
- Smooth the tops with an angled spatula
- Refrigerate the completed fruit tarts and consume within 24-48 hours
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