Fresh Fruit Tart with Pastry Cream
Recipe by BakeZone Kitchen
Crisp sweet pastry, vanilla crème pâtissière and glazed fruit — perfect with Sri Lankan mango, papaya and passion fruit.
- Prep
- 50 mins
- Bake
- 25 mins
- Total
- 3 hrs
- Yield
- One 23 cm tart or 8 small tartlets
- Level
- Intermediate
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Rub the butter into the flour and icing sugar, add the yolk and water and bring together. Chill 30 minutes.
- 2
Roll out, line the tin, prick the base and chill again for 15 minutes.
- 3
Blind bake at 180°C for 15 minutes with baking beans, then 8–10 minutes uncovered until golden. Cool.
Perfect your technique
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Why did my cake sink? 6 reasons and how to fix them - 4
Heat the milk. Whisk yolks, sugar and corn flour, pour in the hot milk, return to the pan and whisk until thick and bubbling for 1 minute.
- 5
Stir in the vanilla and butter, cover the surface with cling film and chill until cold.
- 6
Fill the case with the cream, arrange the fruit and brush with warm jam.
