Fruit Tart

Fruit Tart

This recipe is from The Roof pg. 104.   I was nervous to try the tart, but it worked out and was a real crowd pleaser.  I made my husband and his co-workers be my beta testers for the first one. Since it turn out so well I made it for my husband’s sister-in-law baby shower.

Ingredients for Crust:

½ cup butter (Softened)

½ cup sugar

1 egg

1 egg yolk

½ tsp. vanilla extract

1 TBSP heavy cream

2 Cups all-purpose flour

¼ cup semi-sweet chocolate chips

Kiwis, blueberries, strawberries, and mandarin oranges.

Directions for Crust:

In a mixing bowl, combine butter, sugar and then add egg, egg yolk, vanilla extract, and cream.  Mix together and beat until smooth.  Add flour and mix well.  Roll dough and put into well-greased 9 in.  fluted pan. Bake at 350 for 16 minutes.   Let the crust cool for about 30 minutes. While the crust is cooling melt the chocolate in either a double boiler or the microwave.  Once the crusted is cooled removed to wire rack and put the melted chocolate on the bottom of crusted let it cool.

Ingredients for Pastry Cream:

½ cup granulated sugar

1 TBPS Cornstarch

1 Cup whole milk

2 Egg yolks (beaten)

1 TBPS butter

½ tsp. Vanilla extract

Directions for Pastry cream:

Mix sugar, cornstarch, and milk together in a heavy saucepan over medium-high heat until sugar is dissolved, stirring continually and then bring to boil and cook for about 2 minutes until it becomes thick and clear.  To prevent cooking the eggs mix the egg yolks with a small amount of hot mixture (I used abut 2 TBPS) then combine both mixtures together. Bring again to a boil, stirring continually. Remove from heat and add vanilla and butter let it cool.  Once cool spread the cream on top of the chocolate then garnish with fruit and berries.