Hope you all had a lovely Easter weekend! We had a nice long weekend! Our church had many Easter services so we decided to go Saturday night so we could do a little sleeping in Sunday morning. 🙂 We were thankful we did because we woke up to crazy storms and were glad that we didn’t have to get out in it all!
The star of the Easter lunch was definitely this tart. So delicious!! Yummy buttery crust, AMAZING vanilla cream filling and fresh sweet berries. We could not stop eating it you guys!
You could use any berries you’d like for this or add some other fruits as well.
recipe barely adapted from: trialsinfood.wordpress.com
For pastry crust:
1 1/2 c. all-purpose flour
1/8 tsp. Kosher salt
1/2 c. unsalted butter, at room temperature
1/4 c. sugar
1 egg, lightly beaten, at room temperature
In a small bowl, whisk the flour with the salt.
Place the butter in the bowl of the electric mixer, or with a hand mixer, and beat 1-2 minutes. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until incorporated.
Add the flour mixture all at once and mix until it forms a ball. Flatten the pastry into a disk the size of your pan, cover with plastic wrap, and refrigerate for 20-30 minutes or just until firm.
Lightly spray an 8-9 inch tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Pre-heat oven to 400°and place rack in center of oven. Lightly prick bottom of pastry crust with a fork.
Bake crust for 5 minutes. Reduce oven temperature to 350° and continue to bake the crust for about 15 minutes or until lightly golden brown.
Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
For the pastry cream:
1 1/4 c milk (I used 2%)
1 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract
3 large egg yolks
1/8 tsp Kosher salt
1/4 c. sugar
2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tbsp Chambord liqueur (optional)
In a medium-sized heat-proof bowl, mix the sugar and egg yolks together.
Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
Add milk to a saucepan. With a very sharp knife cut open the vanilla bean and scrape out the seeds and add to the milk. Bring the milk and vanilla bean just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
Remove vanilla bean scrape out any more seeds that you can, and add to the egg mixture.
Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
Remove from heat and immediately whisk in the liqueur (if using).
Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days.
To assemble tart:
Remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread the pastry cream onto the bottom of the tart shell.
Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge.
If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.