Taste the summer☀️

jula

BQmV...nyZY

9 Jun 2023

Summer Fruit Tart

with strawberries

Dough:

1 ½ cups (200 g) of wheat flour

⅓ cup (35 g) of powdered sugar

¼ tsp of fine-grain sea salt

150 grams of butter

Filling and fruits:

2 cups (480 ml) of whole milk (3,2%)

Seeds from 1 vanilla bean

4 large egg yolks

⅓ cup (80 g) of granulated sugar

¼ cup (45 g) of potato starch

¼ tsp of fine-grain sea salt

80 g of softened butter

200 g of summer fruits

(such as strawberries, raspberries, blackberries, or cherries)

1 tbsp of lemon juice

1 tsp of honey

Step 1. Mix the flour with powdered sugar and salt in a large bowl. In a light-bottomed skillet, melt the butter over medium heat, stirring frequently, for about 8 minutes, until it starts to smell nutty and takes on a golden brown color with dark spots. Allow it to cool.

Step 2. Pour the melted butter into the flour and combine everything using a wooden spoon. The mixture should be slightly moist but not greasy. If it seems too greasy, add a bit more flour. Press the dough into a 23 cm (9-inch) tart pan (preferably one with a removable bottom). You can use a glass to help press the dough into the pan. Chill the crust in the refrigerator for 30-40 minutes or in the freezer for 10-15 minutes, until it becomes firm.

Step 3. Preheat the oven to 220 degrees Celsius (top and bottom heat). Blind bake the tart crust until it turns slightly golden, for about 13 minutes. Allow it to cool.

Step 4. Prepare the filling. Heat the milk with the vanilla seeds and the empty vanilla pod, stirring occasionally to prevent it from scorching. Meanwhile, in a bowl, whisk together the egg yolks, sugar, potato starch, and salt. Pour in ½ cup (120 ml) of the heated milk, stirring constantly. This will temper and thicken the egg mixture. Slowly pour the tempered egg mixture back into the remaining milk, stirring continuously. Cook over low heat until the custard thickens and comes to a boil. Transfer the custard to a clean bowl, cover the surface with plastic wrap (directly touching the custard to prevent a skin from forming), and let it cool completely.

Step 5. Beat the softened butter until it doubles in volume. While continuously mixing, gradually add the custard filling, one spoonful at a time. The mixture should be smooth and glossy.

Step 6. Slice the fruits into thin slices or halves. In a bowl, mix together the lemon juice and honey. Gently coat the fruits in this mixture.

Step 7. Place the cooled tart crust and spread the custard filling evenly. Decorate the tart with the coated fruits. Chill the tart before serving (this allows the custard to set and makes it easier to slice).