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Fruit Tart with Graham Cracker Crust & Pastry Cream

by Emily Hill on March 26, 2019

FRUIT TART WITH GRAHAM CRACKER CRUST  & PASTRY CREAM

WELCOME SPRING WITH THIS DELICIOUS FRUIT TART THAT IS COMPLETELY CUSTOMIZE-ABLE TO YOU! USE WHATEVER FRUIT YOU LIKE OR WHAT IS IN SEASON. YOU WILL NEED A 9 INCH TART PAN THAT I AM CURRENTLY ABLE TO GIVE YOU FOR FREE!
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Click HERE TO GET YOUR FREE TART PAN FREE WITH ANY $50 OR MORE PURCHASE.

I found Toros cookware recently... it’s a new online store for cookware & bake ware that has great stuff. you gotta check it out.

Graham Cracker Crust: ​
9 graham crackers (one package; any flavor you want)
2 tbsp sugar
6 tbsp melted butter

Cream Filling: ​
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar, divided
Pinch of salt
1/4 cup cornstarch
5 egg yolks
4 tbsp cold butter, cut into chunks
1 1/2 tsp vanilla extract

Fruit Topping:
Kiwis, thinly sliced
10-12 strawberries, sliced in half
1/2 cup blueberries
1/4 cup raspberries
1/4 cup melted preserves (if desired)
 

Making the Crust

  1. Preheat oven to 350F. Grease your 9" tart pan. You can get a free tart pan from TOROS COOKWARE with any $50 purchase or more.
    2. Place the graham crackers in a food processor and pulse until fine crumbs are formed.
    3. Add in the sugar and butter and pulse until combined.
    4. Transfer the crust mixture to the tart pan and press to the sides (about 2/3 up) and the bottom of it.
    5. Bake for 10-12 minutes. Cool completely to a room temperature.

 Making the Cream Filling

  1. Bring the milk and cream to a simmer in a medium saucepan with ¼ cup of sugar.  Don’t bring it to a boil, just a low simmer on medium-high heat.
  2. While the milk mixture heats, whisk together the sugar and cornstarch in a bowl so that it is evenly combined.  Then whisk in the egg yolks until the mixture is light and creamy.
  3. When the milk is hot, temper the egg yolks by slowly pouring half of the hot liquid in to the yolks, whisking constantly.  This will keep the egg yolks from scrambling when added to the pan.
  4. Pour the tempered egg yolk mixture into the pan with the remaining liquid, reduce the heat, and continue to whisk constantly until the pastry cream is thick and a few bubbles start to pop on the surface, then remove from the heat.
  5. Stir in the cold butter and vanilla extract.
  6. Transfer to a bowl and lay plastic wrap directly on top of the pastry cream so a skin doesn’t form while it cools.  Then cool in the fridge for 3 hours before using.

 Tart Assembly

  1. Once the tart shell and cream filling is cooled, spread the cream over the bottom of the shell. 
  2. Arrange the fruit in a decorative fashion over the cream.
  3. Melt the preserves in a small saucepan or the microwave, stirring until smooth. 
  4. Use a pastry brush to gently dab the melted preserves over the fruit. 

 

You Can Visit Emily's Blog Right Here

Enjoy

 

 

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