Fresh Fruit Tart

Hi all! Yesterday I made a fruit tart, and let me tell you, it was DELICIOUS! I was, yet again inspired by Master Chef, and it was fun and educational. On Master Chef , eight eliminated contestants were competing for the white apron, or a ticket back into the competition.Josh and Ryan ended up in the final two and competed for the white apron. They both had to make a stunning fruit tart in 60 minutes. I thought, well, that looks good and fun to make. So, being myself, I did!

Composed of three different parts, Crust, Custard, and Fruit, the tart is Amazing. ( I know I’m constantly telling you how amazing it is, but truly I can’t express it any other way besides pictures. Which are located above and below.)

How to make the:

Crust: The recipe I followed, called for a shortbread crust, which is completely blended.
Ingredients:

• 1 1/3 cup Flour
• 1/3 cup Sugar
• 1 egg yolk
• lemon zest
• 1 stick butter

Use a Food processor to blend the mixture until you can pinch it and it doesn’t fall apart. then place it in a tart pan, or a cheese cake pan (I used the cheese cake pan.The bottom pops out on both.) Then ‘pat’ it out gently with your knuckles until it covers the bottom of the pan. With the tips of your fingers push it carefully up the side of the pan. About 1/2-1 inch. Place the crust in a per-heated, 400 degree oven for 18-22 min, or until golden-brown. Set aside to let cool.

Custard: In my variation, I used Hemp milk, so the custard was slightly different, and took a bit longer to “whip until thickened.”
Ingredients:

• 4 egg yolks
• 1/3 cup sugar
• 2 Tbsp Flour
• 1 Tbsp cornstarch

Whip until light yellow and very creamy and thick. Meanwhile, heat Cream, Milk( or any variation of milk), on low heat until it begins to simmer.

• 1 1/3 cup milk

Pour, very gently, 1/3 over egg mixture to temper the eggs. (Warm them) Then pour the egg/milk mixture back into the pan/pot containing the rest of the milk.Whisk fervently for 2-5 minutes depending on the dairy (milk) you are using. When mixture becomes thick, you will be able to feel it . I thought it was really cool. Then add while whisking,

• 1 teaspoon Vanilla extract

Pour Custard into bowl and cover with plastic wrap, to avoid  forming a skin. Place in fridge for at least an hour, for it to be completely coll, all the way through.

Fruit: Basically any Fruit will sufice, just make sure it’s not crunchy or bananas. (crunchy doesn’t work I.E. apples ect. and Bananas brown.)

I used Pineapples, Kiwis, Straweberries, and blueberries, that were all sliced paper thin.
You can also use: Blackberries, Raspberries, Mango, Star fruit, and so on.

Assembly: Pour/scoop the cool custard into the tart shell, and spread around evenly into one layer. Now decorativly arange the fruit on the top of the custard. Now unclip, or pop the bottom of the pan, and push the tarp up, out of the pan. Walla! You did it! you survived my directions, so you are ready to try it! Go. Now. then tell me how helpful my directions were. Danke!

It was amazing and tasted divine. My best dessert thus far! Thanks Master Chef! I will keep making amazing looking food, as well as heart to heart recipes. And yes, I will Blog about them! If anyone reading my Blog has made any of the recipes of needs the recipe or pointers, please comment below and I will respond with answers.

Cheers and Good Food,

Pip

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