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Ingredients
For the Crust:
3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:
2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:
assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:
Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.
Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)
Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.
Make the Pastry Cream:
Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.
Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.
Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.
Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.
Preheat the oven to 350 °F, 180 °C.
Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.
Allow them to cool completely and carefully remove them from the tart pans.
Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.
Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.
Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.
Brush the tops of the fruit with the apricot glaze and serve.
Kali Orexi.
Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.
The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.
The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.
Once the fruit tarts are assembled they should be served immediately.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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