The BEST Fruit Tart
Ingredients: milk, vanilla bean, sugar, salt, egg yolks · 105 min cook time · 320kcal · $24.50
Ingredients
2cups milk, 1bean vanilla bean, 0.67cups sugar, 0.25teaspoons salt, 12pieces egg yolks, 0.25cups cornstarch, 1cup unsalted butter, 1.67cups confectioners sugar, 1teaspoons vanilla extract, 1pound flour, 0.5cups apricot preserves, 1tablespoon brandy, 1assortment fresh fruits
Instructions
1. Split a vanilla bean lengthwise and scrape out the seeds. Place seeds and whole milk into a saucepan and heat over medium heat until it starts to simmer.
2. Whisk together egg yolks, sugar, and a pinch of salt until light lemony yellow. Sift in cornstarch and whisk until smooth.
3. Temper the egg mixture with half a cup of warm milk, then slowly drizzle in the rest while whisking continuously. Strain into a pot.
4. Cook over medium heat, whisking constantly until the mixture thickens significantly. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
5. Beat butter, confectioners sugar, salt, and vanilla extract until a paste forms. Add egg yolks and mix until homogeneous, then add flour and mix to a shaggy dough.
6. Roll out the dough between sheets of parchment paper to 3 millimeters thickness and chill in the fridge.
7. Cut out bases and wall strips, press dough into tart rings and perforations to form the tart shells, and freeze.
8. Bake frozen tart shells on a perforated silicone mat at 320 degrees fahrenheit until crisp and golden.
9. Warm apricot preserves with water and brandy, then strain to make a glaze.
10. Whisk chilled pastry cream until smooth, pipe into cooled tart shells, top with assorted fresh fruits, and brush with the apricot glaze.
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