Colorful Fruit Tart

Colorful Fruit Tart

1. First make the tart crust. Take the butter out of the refrigerator (do not soften it and use it directly).

2. Cut the butter into small pieces.

3. Put the cut pieces of butter together with flour, sugar, and salt.

4. Grab it thoroughly with your hands to mix the butter and flour.

5. The well-grained flour and butter presents the state of coarse corn flour.

6. Add egg yolk and water.

7. Knead into dough. Cover the dough with plastic wrap and put it in the refrigerator for half an hour.

8. Divide the dough into two portions. Sprinkle thin flour on the chopping board to prevent sticking, and roll out the dough into a round dough.

9. Put the rolled dough into the tart mold.

10. It is flattened by hand, and the dough fits the shape of the tart mold.

11. Use a rolling pin to roll over the tart mold and cut off the excess dough.

12. Pierce some small holes in the bottom of the tart with a fork.

13. Lay a cut oiled paper on the bottom of the tart crust, and put some beans or clean stones (to prevent the tart crust from bulging when it is roasting).

14. Put it in a preheated oven at 190℃ and bake for about 15 minutes. After the tart crust is formed, remove the oil paper and beans, and continue to bake for about 10 minutes, so that the tart crust becomes golden brown as a whole. Cool down for later use.

15. Then make the vanilla cream sauce. Pour the caster sugar, egg yolk, low-gluten flour, cornstarch, and vanilla extract into a bowl, add a little milk, and beat evenly.

16. Pour in all the remaining milk and beat evenly.

17. Sieve the mixture 1-2 times. Pour into the milk pan and prepare to heat.

18. Heat the milk pan over medium heat and stir constantly.

19. Until the mixture boils, it becomes a thick custard sauce. Put it in the refrigerator and set aside.

20. Pour the whipped cream into a large bowl.

21. Send it to a state where the lines can be maintained.

22. Pour the custard sauce cooked in step 19 into the whipped cream and stir evenly with a spatula.

23. Once it's mixed well, it's the vanilla cream sauce.

24. Brush the baked tart crust with melted butter.

25. Stuffed with vanilla cream sauce.

26. Finally, the surface is filled with cut fresh fruits, and the colorful fruit tower is ready.

Tips:

1. When making custard sauce, generally boil the milk first, pour the egg yolk mixture, and then pour it back into the milk pot to continue cooking, which can shorten the time for the second cooking. However, the weight of this formula is very small, so instead of boiling the milk first, it is cooked all at once.
2. The tart crust of this tart is very, very crisp. The addition of egg yolk gives it a rich taste. At the same time, I used President Butter. As fermented butter, it has a more fragrant taste than ordinary butter. It is absolutely unbelievable when paired with the rich tart crust.
3. This tart crust is not easy to absorb water. After being filled with vanilla cream sauce, it will not absorb the moisture in the sauce and become soft in a short time. However, before filling in the vanilla cream sauce, it is recommended that you brush a layer of melted butter on the tart crust to further prevent the tart crust from absorbing water, so that the tart crust can remain crispy for a longer time.
4. The fruits on the surface, such as strawberries, blueberries, mangoes, kiwis, cherries, etc. are all good choices. If you want to make the fruit tart look more beautiful, you can brush a layer of mirror pectin on the surface of the fruit.