Fruit Tarts

I’ve had the pleasure of trying a fruit tart in more countries than I can remember, and every tart i’ve tried is similar, yet unique. I love how eating local foods and local takes on international cuisine tells you so much about a country and the locals.

Here’s my take on a fruit tart, inspired by wanting to make a fruity dessert other than berrymisu in a short amount of time.

I used ready made mini pie crusts, but you can use one big one, or brave making the crust yourself.

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The only part you really need to prepare or cook is the custard, and it’s very simple.

I used 12 mini pie crusts, and an assortment of fresh fruit. I also used some whipped cream to top the custard with before adding the fruit.

Here’s what you’ll need for the custard:

2 cups whole milk

1 tsp vanilla

2 eggs

1/2-3/4 cup sugar

1 Tblspn cornflour

2 Tblspn cream

2 drops yellow food color

Start of by heating the milk and vanilla in a sauce pan on a low flame, mixing occasionally.

In a bowl whisk the eggs and 1/2 cup sugar. Once bubbles start forming around the edges of the milk turn off the heat. Pour 1/2 cup of the warm milk into the eggs, whisking constantly. Once the eggs are completely whisked with the milk, pour the eggs into the milk and cook on a low flame until thickened, stirring constantly. Taste the custard at this point to see if it needs more sugar. I added 1/4 cup more. In a small bowl mix the cornflour, cream and yellow food color and add to the custard, whisking constantly so no lumps form.

Once the custard has thickened a little, turn off the heat and strain in into a pitcher or a mixing bowl. I have a mixing bowl with a pouring spout so it’s easy to pour batter into containers.

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Divide the custard evenly into the 12 mini pie crusts, or in one big one. Next top with some whipped cream or cool whip. (Whipped cream is simple. Just whip 1 cup of cream with 1/2 cup icing sugar till soft peaks form.) I used blue berries, kiwis, black berries and strawberries, but essentially any fruit would be delicious on this tart. Refrigerate loosely covered with plastic wrap until you’re ready to serve.

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You can also use the custard in other pie crusts such as a sugar cookie crust. Bake them in cupcakes liners and add the custard them fresh fruits and berries for mini desserts!

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