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Fruit Tart
Fresh and delicious dessert for the summer! It has a shortbread crust, an almond cream layer (almond cream is more like dense cake, not cream), a custard cream layer, fresh fruits heaped on the very top, and sweet syrup brushed to give it the glossy look.
FRUIT TART (Makes one 20cm Tart)
Ingredients CRUST 75g room-temp. butter 30g powdered sugar 1 room-temp. egg 150g all purpose flour ALMOND CREAM 50g room-temp. butter 50g sugar 1 room-temp. egg 50g almond meal 15g flour CUSTARD CREAM 3 egg yolks 50g sugar 245ml milk 1 tsp. vanilla extract 15g flour SYRUP & TOPPING 50ml water 40g sugar several strawberries one to two kiwi handful of blueberries
Instructions CRUST 1. Loosen butter with wooden spoon and cream with hand mixer. Add powdered sugar and mix on low until creamy. 2. Add egg and whisk by hand until softly creamy. 3. Sift in flour, cut it in with a spatula until a dough without flecks of flour forms. 4. Roll the dough between two sheets of plastic film, peel off upper layer, loosely roll it up with the rolling pin, unroll it onto the pan, and peel off under layer of plastic film. 5. Fit the dough into the pan and run rolling pin around edges to roll off excess. 6. Place the pan in the refrigerator until the dough is very firm.
ALMOND CREAM Preheat oven to 350 degrees F. 1. Incorporate and smear butter into sugar with a wooden spoon. Beat with a handmixer until light and creamy. 2. Add egg and beat until pale. 3. Pour in almond meal with flour and whisk by hand until fully combined into a softly creamy dough. 4. With a fork, prick the tart dough fitted in the tin. Place almond cream in it and evenly spread it with a spatula. 5. Bake for 30 minutes, then cool completely. Remove the tart ring, place the tart on a plate, and remove the bottom.
CUSTARD CREAM 1. With a handmixer, beat egg yolks and sugar until pale yellow. 2. Pour milk and vanilla extract to a small saucepan and heat until it simmers. 3. In thin streams, pour milk mixture into the egg yolk mixture, whisking rapidly by hand. 4. Sift in flour then whisk until incorporated. 5. Pour this mixture into a deep dish frying pan and heat, continuously stirring rapidly. Let it thicken then transfer to a wide bowl, cover with plastic film to touch the custard, and refrigerate until chilled through. Note: If you've heated the custard too much, it will turn like jello. If this is the case, add 1 tbsp. milk to custard, stir, and place in the heat of the oven (from the almond cream) for 25 sec. Also, if your custard contains lumps, you may want to sieve it.
SYRUP & TOPPING 1. In a small saucepan, heat water and sugar until it boils over to the center. Transfer to a bowl and cool. 2. Slice strawberries and kiwi to slices. 3. Fill a piping bag fitted with a wide round tip with custard cream. Pipe this over baked almond cream and spread evenly with a spoon. 4. Arrange fruits in a decorative way however you'd like. I put strawberries around the edge, then kiwi around the inner part of those strawberries, then again strawberries around the center. Finally I sprinkled some blueberries all over the surface. It's better if you heap a lot of fruit atop the tart. 5. Lightly coat the fruits with the syrup using a brush. Don't overdo it as it will create puddles in various places if you do so. 6. I don't think you have to, but I refrigerated this tart overnight for the sake of taking photos in daylight the next day (I made it at night). Refrigerating the tart for a few hours is preferred. Slice with a big knife and serve!
Almond cream and custard cream recipe adapted from Honeykiki: https://www.youtube.com/watch?v=ONWFpe_Tnfs
Crust and syrup recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice