Tropical Fruit Tart
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 cup
Sugar1 tsp
Salt1 large
Egg Yolk3 tbsps
Whipping Cream1 tsp
Vanilla Extract3 large
Egg Yolk2 tbsps
Cornstarch2 tbsps
Crystallized Ginger (minced)2 cup
Ginger Preserve2 tbsps
CognacDirections:
1
For crust: Mix flour, sugar and salt in processor
2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
3
Whisk egg yolk, cream and vanilla in small bowl
4
Add to flour mixture; process until moist clumps form
5
Gather dough into ball
6
Flatten into disk
7
Wrap in plastic; refrigerate 4 hours
8
Mix flour, sugar and salt in processor
9
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
10
Whisk egg yolk, cream and vanilla in small bowl
11
Add to flour mixture; process until moist clumps form
12
Gather dough into ball
13
Flatten into disk
14
Wrap in plastic; refrigerate 4 hours
15
For Filling: Pour milk into heavy medium saucepan
16
Bring just to simmer
17
Whisk yolks, sugar and cornstarch in medium bowl to blend
18
Gradually whisk in hot milk
19
Return mixture to same saucepan
20
Whisk over medium heat until mixture thickens and comes to boil
21
Boil 1 minute
22
Pour pastry cream into medium bowl
23
Stir in minced ginger
24
Press plastic onto surface of pastry cream
25
Cover; chill until cold, about 4 hours
26
(Dough and pastry cream can be made 1 day ahead
27
Keep chilled separately
28
Let dough soften slightly before pressing into pan
29
) Preheat oven to 375°F
30
Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom
31
Line crust with foil
32
Fill with dried beans or pie weights
33
Bake until sides of crust are set, about 15 minutes
34
Remove foil and beans
35
Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes
36
Transfer pan to rack and cool completely
37
Remove sides from pan
38
Combine preserves and Cognac in small saucepan
39
Stir over medium heat until preserves melt and mixture is thick, about 2 minutes
40
Strain syrup into another small saucepan; discard solids
41
Brush half of syrup onto bottom of crust
42
Let stand at room temperature until set, about 5 minutes
43
Spread pastry cream evenly over
44
Arrange fruit over pastry cream
45
Rewarm ginger syrup
46
Brush over fruit
47
(Can be made 2 hours ahead
48
Cover and chill
49
) Garnish tart with mint
50
Pour milk into heavy medium saucepan
51
Bring just to simmer
52
Whisk yolks, sugar and cornstarch in medium bowl to blend
53
Gradually whisk in hot milk
54
Return mixture to same saucepan
55
Whisk over medium heat until mixture thickens and comes to boil
56
Boil 1 minute
57
Pour pastry cream into medium bowl
58
Stir in minced ginger
59
Press plastic onto surface of pastry cream
60
Cover; chill until cold, about 4 hours
61
(Dough and pastry cream can be made 1 day ahead
62
Keep chilled separately
63
Let dough soften slightly before pressing into pan
64
) Preheat oven to 375°F
65
Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom
66
Line crust with foil
67
Fill with dried beans or pie weights
68
Bake until sides of crust are set, about 15 minutes
69
Remove foil and beans
70
Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes
71
Transfer pan to rack and cool completely
72
Remove sides from pan
73
Combine preserves and Cognac in small saucepan
74
Stir over medium heat until preserves melt and mixture is thick, about 2 minutes
75
Strain syrup into another small saucepan; discard solids
76
Brush half of syrup onto bottom of crust
77
Let stand at room temperature until set, about 5 minutes
78
Spread pastry cream evenly over
79
Arrange fruit over pastry cream
80
Rewarm ginger syrup
81
Brush over fruit
82
(Can be made 2 hours ahead
83
Cover and chill
84
) Garnish tart with mint