Classic Fresh Fruit Tart

• •100 g Unsalted Butter (cold, diced)
• •40 Powdered Sugar
• •165 g All-purpose Flour
• •30 g Milk Powder
• •1 piece Large Egg
• •1 tsp Vanilla Paste
• •480 ml Whole Milk
• •4 pieces Large Egg Yolks
• •70 Granulated Sugar
• •45 g Cornstarch
• •1 tsp Salt
• •1 tsp Vanilla Extract
• •1 tbsp Unsalted Butter
• •to taste piece Assorted Fresh Fruits (strawberries, blueberries, kiwis, mandarins, raspberries, etc.)
• •1 cup Pie Weights (or dried beans/rice)

Instructions

1. 1

   Prepare the Tart Shell Dough: In a large bowl, combine the all-purpose flour, milk powder, and diced cold butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse sand.

2. 2

   Add the powdered sugar, large egg, and vanilla paste to the flour mixture. Mix gently with your hands until a dough forms. Be careful not to overmix.

3. 3

   Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Carefully transfer the dough to a 9-inch tart mold with a removable bottom, pressing it gently into the sides and bottom. Trim any excess dough.

5. 5

   Prick the bottom of the tart shell with a fork. Line the shell with parchment paper and fill with pie weights. Bake for 20 minutes.

6. 6

   Remove the parchment paper and pie weights, then continue baking the tart shell for another 10 minutes, or until golden brown and cooked through. Let it cool completely on a wire rack.

7. 7

   Prepare the Pastry Cream (Vla Custard): In a medium saucepan, gently heat the whole milk until it just begins to simmer.

8. 8

   In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and pale.

9. 9

   Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

10. 10

    Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while whisking to ensure the cornstarch is fully cooked.

11. 11

    Remove from heat and stir in the vanilla extract and 1 tbsp of unsalted butter until fully incorporated and melted. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold, at least 1-2 hours.

12. 12

    Assemble the Tart: Once the tart shell and pastry cream are fully cooled, spoon or pipe the pastry cream into the baked tart shell, spreading it evenly.

13. 13

    Arrange your assorted fresh fruits decoratively on top of the pastry cream. Serve immediately or refrigerate until ready to serve.

Chef's Tips

• 💡Do not overwork the tart dough; overmixing can make it tough. Mix just until combined.
• 💡Ensure the pastry cream is completely cold before assembling the tart to prevent it from thinning out and making the crust soggy.
• 💡For extra shine and to protect the fruit, you can brush a thin layer of apricot glaze (warmed apricot jam strained through a sieve) over the fruit before serving.