Fresh Fruit Tarts with French Pastry Cream

Spring is in the air!  Every year around Easter, I start making fruit tarts. This is a very simple tart to make and is wonderful to share with friends after a dinner party.  Of course you can use any fruits you prefer, I just happened to have blackberries and strawberries on hand. 

The great thing about this dessert is you can make the actual pastry tarts two days ahead and the pastry cream the night before.  Early in the morning you can assemble your tarts and have them ready for the afternoon or evening.   I make my favorite pie crust, luscious pastry cream, fruits and a simple glaze to add flavor and sheen to the fresh fruits and your done! 

 Pastry Cream

 Tarts pricked and ready to be baked...

Blind bake your tarts for 25  to 30 minutes, until lightly golden brown. 

Put a sheet of aluminium foil and dried beans.  This

will help the tarts to hold their shape during the baking.

Bake tarts, cover cooled tarts with aluminum and store up to two days!

Buttery and flaky!

Luscious Pastry Cream!

Add fruits and glaze!

Never Fail Pie Crust

3 cups flour

1 tsp. salt

1 1/4 cups butter or 1 cup butter and 1/4 cup shortening

1 egg beaten

2 T. sugar (for sweet crust) if making a savory pie omit the sugar

1/3 cup very cold water

1 T. white vinegar

In a food processor add flour, salt and sugar.  Process until well combined.  Add butter in small chunks and pulse until small peas form.  Mix egg with water and vinegar.  Slowly add into feed tube until the dough forms a ball.  Shape into a flat disc, wrap in clear wrap and refrigerate for 20 minutes.  Roll out into small tart pans.  Prick with fork, blind bake them with foil and beans for 25 to 30 minutes on a 375 degree preheated oven.

French Pastry Cream

2 cups whole milk

6 large egg yolks

1/2 cup granulated sugar

1/3 cup corn starch

1 whole vanilla bean with seeds or 1 1/2 tsp. vanilla extract

4 T. unsalted French butter (room temperature), you can use regular butter, but I had French so why not???

In a heavy sauce pan mix cold milk with sugar and cornstarch.  Mix well to dissolve cornstarch and sugar.  In another bowl beat egg yolks and set to side.  Add vanilla bean seeds and pod to milk mixture.  As soon as the milk is getting warm but not boiling add a little to the egg mixture to temper eggs.  Make sure you are whisking while doing this.  Then add all of the tempered eggs to the pot and  bring to a thick consistency like pudding.  Be careful, stir constantly as to not burn the pastry cream.  Make sure you have it on low to medium heat.  As soon as you see the first boiling bubble on top of the pudding your done.  Remove the vanilla bean pod.  Add the butter and incorporate well.  Put your pastry cream into a bowl and cover with plastic wrap right on top of the cream. The plastic should touch the cream.  This will prevent the cream from forming a thick skin.  Refrigerate up to 1 day in advance.  

Fresh fruits, cleaned and dried well.  Strawberries, kiwis, blackberries, raspberries, blueberries, grapes, etc.

Fruit Glaze

1/4 cup seedless raspberry preserves

1/2 cup sugar

1/3 cup water

Bring preserves, sugar and water to a boil.  Turn to low heat and simmer for 5 minutes.  Your done!

Assembly: Take one tart crust and use a pastry brush to coat the bottom with the fruit glaze, add a smear of pastry cream about 2 T., add fruits and use your pastry brush to glaze the top of the fruits and place in fridge.