Fresh Fruit Tart

🥘 Ingredients

• unsalted butter ½ cup
• sugar ¼ cup
• kosher salt ½ tsp
• all-purpose flour 1 cup
• egg yolk 1 large
• whole milk 1.66 cups
• sugar ¾ cup
• cornstarch 3 Tbsp
• salt 1 pinch
• egg yolks 4 large
• vanilla extract 1 tsp
• heavy cream ½ cup
• strawberries 4
• kiwi 1
• Champagne mango 1
• blackberries 1 cup
• raspberries 1 cup
• blueberries 1 cup

1. 1

   In a stand mixer with a paddle attachment, cream unsalted butter (cool room temperature), sugar , and kosher salt for 2 to 3 minutes until pale and light.
2. 2

   Add all-purpose flour and mix on low for 30 seconds (will look like wet sand).
3. 3

   Add egg yolk and mix until the dough just comes together (about 30 seconds ).
4. 4

   Wrap dough in plastic and refrigerate for at least 1 hour .
5. 5

   Preheat oven to 350°F. Roll out to 1/8-inch thickness, fit into a 9-inch tart pan , and trim edges. Freeze for 30 minutes .
6. 6

   Bake for 20 to 25 minutes until golden brown. Let cool completely.
7. 7

   In a saucepan , heat whole milk over medium-high until bubbles form around the edges.
8. 8

   In a bowl , mix sugar , cornstarch , and salt . Whisk in egg yolks until smooth.
9. 9

   Slowly whisk the hot milk into the egg mixture to temper the eggs.
10. 10

    Return the mixture to the saucepan. Whisk constantly over medium heat until it boils and thickens (about 1 to 2 minutes ).
11. 11

    Remove from heat, stir in vanilla extract , and strain into a bowl. Cover with plastic wrap (touching the surface) and chill until cold.
12. 12

    Gently fold heavy cream (whipped to stiff peaks) into 1 cup of the chilled pastry cream until smooth.
13. 13

    Spread the cream mixture evenly into the cooled tart shell.
14. 14

    Arrange halved strawberries , sliced kiwi , sliced Champagne mango , blackberries , raspberries , and blueberries over the cream.
15. 15

    Serve within 6 hours of assembly.