Homemade Fruit Tart

Crust:
1 ½ sticks of unsalted butter
¼ cup sugar
1 ¼ cup all-purpose flour
Cut the butter into thick slices and using a food processor, mix the ingredients for 15 seconds or until it has a dough consistency.
When you have the dough ready, place it in the center of a 9-inch tart pan and spread evenly. Bake at 375° for 15 minutes.
Filling:
2 cups evaporated milk or half-and-half
8 tbsp sugar
4 tbsp butter
5 egg yolks
3 tbsp cornstarch
1 ½ tbsp vanilla extract
Using a saucepan, stir the milk and 6 tablespoons of sugar over medium-high heat until the sugar dissolves. On a separate bowl, whisk the egg yolks and the remaining 2 tablespoons of sugar. Once it’s creamy, add the cornstarch and continue to whisk until it thickens.
Slowly add the egg mix to the saucepan and stir continuously for a few seconds so it doesn’t burn. Remove the saucepan from the stove and pour the cream into a bowl. Add the butter and vanilla extract, whisk, and pour back into the saucepan.
Continue to stir at medium-high heat until it begins to boil (you MUST wait for the cream to boil, otherwise it will not be thick.) Then, pour the mixture into the crust and refrigerate for at least 6 hours, before decorating with your choice of fruits.
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