Best Fresh Fruit Tart recipe | Make this classic fruit tart at home with...

Make this at home with your favorite fruits, I'm using fresh strawberries, blue berries, black berries and raspberries. This is a decadent dessert that you can make at home, following the same technique, you can substitute the berries with your favorite fruit. These mixed berries do well together, the tartness of each berry is balanced with homemade pastry cream and pastry shell. Don't be intimidated by the process, once you made it once, it will be easier the next time.

Related videos:
How to make pastry shell :
https://youtu.be/gNTWBxZlzTY

How to make pastry cream (creme patissiere)
https://youtu.be/0vRcgOL_kp0

Pastry Shell Recipe
Ingredients
1/2 cup butter (softened)
1/2 cup icing sugar
1 egg
2 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract

Procedure:
Using a stand mixer:
Beat softened butter until light and fluffy, add eggs, add sugar lastly add flour. when the mixture comes together, replace the hook with a dough hook, continue mixing for a minute, it should be crumbly. Press it onto a tart pan and blind bake for 10 minutes at 280 F.

Without mixer:
Cut butter into small pieces. In a bowl, place four and sugar, add the butter and crumble it with your fingers until it comes together, press it into a tart pan and blind bake for 10 mins at 280 F.
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Creme Patissiere (Pastry Cream) recipe:
3 eggs
1 cup milk
1/2 cup sugar
2 Tablespoons corn starch dissolved in 3 Tablespoons water.
1 vanilla bean or vanilla extract

Heat milk to just about to boil. While heating the milk, beat the eggs and sugar using a whisk. When the milk is just about to boil, slowly pour into the egg and sugar mixture. Continue beating while adding the milk on a steady stream, slowly incorporating the warm milk. Pour the mixture back to the pan and continue cooking on low heat. Add the cornstarch mixture and keep on stirring using a spatula, making sure that nothing sticks to the bottom of the pan. Don't stop stirring until it thickens a little bit. Continue mixing with a whisk and when the mixture comes to a boil, it should be thick enough and smooth, without lumps.

How to make pastry shell l pie crust recipe

Crème Pâtissière (Pastry Cream) Recipe | How to make pastry cream from s...