Daily Special: Fresh fruit tart

Pastry Cream


1 Pint of whole milk

100 grams granulated sugar

½ vanilla bean (scraped)

40 grams cornstarch

5 egg yolks

Method of prep:

Put milk, half the sugar, and vanilla bean in saucepan and place over high heat.
Whisk together remaining sugar, eggs, and cornstarch
Bring milk mixture to a boil, take off heat and temper the egg mixture by slowly pouring the hot milk into the egg mixture and whisking
Return tempered egg and milk mixture to saucepan and bring to a boil, whisking the entire time until it thickens.
Pour pastry cream onto sheet pan covered in plastic wrap and cover immediately with the plastic wrap to prevent a skin from forming.


Tart Shell


125 grams powdered sugar

250 grams unsalted butter

3 whole eggs (large)

500 grams cake flour

Method of Prep:

In a tabletop mixer with a paddle attachment, cream butter and sugar until light and fluffy, scraping down sides as needed.
Add eggs one at a time, mix until eggs are completely emulsified.
Add cake flour and mix until combined. DO NOT OVERMIX.
Wrap with plastic wrap and chill in refrigerator.



Building Fresh Fruit Tart


Weigh out 200 grams of tart shell dough and roll out placing into tart shell.
Using parchment paper to cover the top, weigh down the raw shell with baking beads or uncooked beans.
Bake in the oven at 325 degrees for about 25 minutes, rotating halfway through cooking.
Let shell cool.
Fill tart shell with cooled pastry cream about halfway up the top spreading out evenly.
Wash and rinse fruit you will be using, let it dry before you start slicing.
After fruit is all sliced, place around tart however you feel will look prettiest.
Using some heated apricot preserves, brush over top of fruit to give it that beautiful glaze.
If you don’t want to use the glaze, you can use full berries (strawberries, blackberries, blueberries, raspberries) and dust with powdered sugar. Will be just as beautiful with a little less work.
Tart should be kept refrigerated until it is ready to be served.