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Fruit tart
Preparation
20 minutes
Cooking time
25 minutes
Servings
11
Ingredients
Shortbread:
- 500 mL (2 cups) all-purpose flour
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2.5 ml (1/2 tsp) salt
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250 ml (1 cup) softened butter
-
1/2 cup (125 ml) icing sugar
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1 egg
Custard:
- 500 ml (2 cups) milk
-
180 ml (3/4 cup) sugar
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5 egg yolks
-
60 ml (1/4 cup) cornstarch
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60 ml (1/4 cup) amaretto
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30 ml (2 tbsp) butter
Garnish :
- 750 ml (3 cups) fruit (grapes, blueberries, sliced ??kiwis, sliced ??mangoes, sliced ??strawberries)
-
125 ml (1/2 cup) apricot or currant jelly
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45 ml (3 tbsp) Amaretto
Preparation
Shortbread:
- Preheat the oven to 200 °C (400 °F).
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In a bowl, combine the flour and salt.
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Reserve.
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Using an electric mixer, beat the butter and icing sugar until a creamy consistency is obtained.
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Add the egg and mix until the mixture is smooth.
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Using a wooden spoon, stir in the dry ingredients.
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Press dough into 4 to 5-inch (10-12 cm) removable-bottom tart pan with fingers and refrigerate for 1 hour.
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Bake the tart shells for about 15 minutes or until the crust is golden.
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Let cool completely.
Custard:
- In a saucepan over medium heat, heat the milk with half the sugar.
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In a bowl, beat the egg yolks with the remaining sugar until the mixture whitens and is thick.
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Stir in the cornstarch. Pour half of the milk mixture over the egg yolks, whisking to temper the preparation.
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Transfer this mixture to the saucepan containing the remaining milk and add the amaretto.
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Cook over low heat, whisking, for about 5 minutes or until the cream thickens slightly.
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Incorporate the butter.
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Pour the pastry cream into the crust, cover with plastic wrap directly over the cream and let cool for at least 3 hours.
Garnish:
- In a small saucepan over medium heat, melt the jelly with the amaretto.
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Garnish the tarts with a mixture of fruits or choose only one fruit per tart.
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Using a brush, frost the fruit with the jelly and let cool for at least 30 minutes before serving.