Fruit Tart

Yield: One 9" Tart

Ingredients

Sweet Pastry Crust

195 g All Purpose Flour

50 g White Sugar

1/8 tsp Salt

113 g Unsalted Butter, cold and cubed

1 Whole Egg, lightly beaten

Custard

4 Egg Yolks

48 g White Sugar

2 tsp Vanilla Essence

3 tsp Corn Flour

364 g Whipping Cream

5 g Gelatin + 1 g Water, bloomed

Instructions

Sweet Pastry Crust

1. Mix flour with the salt and sugar.

2. Rub the cold and cubed unsalted butter into the dry ingredients.

3. Add the whole egg and mix to combine.

4. Wrap and chill for at least 30 min.

5. Preheat oven at 180 °C.

6. Grease tart tin with some unsalted butter or oil.

7. After chilling, roll out dough and fit into tart tin.

8. Blind bake at 180 °C for 10 min, before baking unconvered for another 10 min.

9. Remove from oven and let cool completely.

Custard

1. In a bowl, whisk egg yolks with sugar till pale and fluffy.

2. Add in corn flour and vanilla essence and mix to combine.

3. In a saucepan, heat cream till simmering (before boiling).

4. Remove cream from heat and slowly add to egg mixture, whiskly constantly to prevent curdling.

5. Pour the egg and cream mixture back into the saucepan, whisking constantly over heat.

6. After 30-60 seconds. remove from heat when mixture thickens and strain into a bowl.

7. Cover with plastic wrap, ensuring wrap touches surface of the custard, and leave to cool at room temperature.

8. Microwave bloomed gelatin till liquid and add into the custard, mixing till evenly distributed.

9. Once cooled, place in refrigerator. (If custard splits while cooling, simply mix to re-emulsify custard).

Assembly

1. Place custard into cooled tart base, and top with whatever fruits you want.

2. Glaze fruits with some jam microwaved together with some water to give a shine.

Adapted from: Ren yih