#yummy #cake #tart

Fruit Tart Recipe

ingredients

• For the dough:
• 2 cups of flour
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1/2 cup butter, cut into 1 inch pieces
• 1 egg
• 2-3 teaspoons of milk, more as needed

For The Custard:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1 tablespoon vanilla
• 4 tablespoons butter, cut into pieces the size of a tablespoon

To assemble the fruit pie:

• Fresh fruit of your choice

Instructions

For The Paste:

• In a blender or food processor, combine the flour, sugar, salt and butter together until the pieces of butter do not exceed the size of the peas. Add the egg and mix until the dough begins to agglomerate. Add milk as needed to bring the dough together. Form a disc and refrigerate 30 minutes.
• Preheat the oven to 350 ° F and grease a 10 inch pie pan. Roll the dough over a floured surface, so that its size is slightly larger than the pie pan and is about 1/4 inch thick. Then press the dough on the bottom of the mold and form the sides. Pierce the dough several times with a fork.
• Bake the crust for 18 to 22 minutes or until lightly browned. Let cool completely.

For The Cartridge:

• In a medium saucepan, whisk together eggs, sugar, corn starch and salt until well combined and no lumps are left. Then stir in the milk until smooth. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Remove from heat and stir in vanilla.
• Then add each piece of butter separately, whisking until it is completely melted before adding the next piece. Pour the hot mixture over your cooled pie crust and place a layer of plastic wrap directly on top. Refrigerate for two hours or until the cream is cool.

To Assemble The Fruit Pie:

• To assemble the fruit pie, simply garnish with fresh fruit such as strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.
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