Classic Fresh Fruit Tart

Indulge in this elegant fruit tart featuring a buttery, crisp pastry shell, a smooth and creamy vanilla pastry cream, and a vibrant assortment of fresh fruits. It's a dessert that looks impressive but is surprisingly straightforward to make, perfect for any occasion.

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.

   Time: 5 min
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.

   Time: 5 min
3. 3.

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

   Time: 30 min
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.

   Time: 10 min
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.

   Time: 20 min
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.

   Time: 10 min
7. 7.

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

   Time: 5 min
8. 8.

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

   Time: 5 min
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.

   Time: 5 min
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.

    Time: 5 min
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.

    Time: 60 min
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.

    Time: 5 min
13. 13.

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

    Time: 5 min