Custard tart with fruit

Executive Member Joined: Dec 03 2006 Posts: 333

I'm looking for a recipe for small tarts- pie shells that you put I think custard into and then fruit on top. anyone have something like that and know if it freezes well?
thanks

Executive Member Joined: Dec 03 2006 Posts: 333

anyone?

Active Poster Joined: Jun 22 2011 Posts: 39

Yeah, I've been wanting to make this for a while. A recipe please anyone?

Active Poster Joined: Dec 05 2011 Posts: 65

It's basically a pie crust that is blind baked and then filled with pastry cream and topped with whichever fresh fruits you desire. Berries, kiwis, mangoes, grapes and peaches all work well. You can glaze the tart(s) by heating (seedless) preserves in a small pot with a bit of water until thinned and brushing this mixture over the fruit.

You can use any recipe for pie dough, or you can cheat and buy the pre-made pie shells in the freezer section of your local grocery. Just don't use the deep dish pie shells. I believe Unger's makes mini pie shells if you prefer diminutive pastries.

Do you need a recipe for pastry cream? I do have one, although I never had a chance to make it yet.

Executive Member Joined: Dec 03 2006 Posts: 333

Active Poster Joined: Dec 05 2011 Posts: 65

Vanilla Pastry Cream adapted from Mark Bittman:

Ingredients:
1/2 cup sugar
2 Tbsp flour
2 Tbsp cornstarch
Pinch salt
2 eggs
2 cups of cream, half and half, or whole milk
2 Tbsp unsalted butter, softened
2 tsp vanilla extract

Method:
Combine sugar, flour, cornstarch and salt in a small saucepan. In a separate bowl, mix eggs and cream. Whisk the egg cream mixture into the flour mixture over medium heat. At first whisk occasionally to minimize lumps. Then whisk almost constantly until the mixture just starts to boil and thicken, approximately 10 minutes.

Continue to cook at a gentle simmer until the mixture coats the back of a spoon, adjusting the heat as necessary. You should be able to draw a line on the back of spoon that stays visible (the mixture does not run and cover up the line you just drew). Remove the pan from the fire and stir in the butter and vanilla. Strain the pastry cream through a fine mesh sieve and allow to cool to room temperature before using.

Executive Member Joined: Dec 03 2006 Posts: 333

thank you. doesn't sound to confusing