How to make Fruit Tart

De Hilah Cooking · 90 min

Ingredientes

Preparación

1. Make the tart shell ahead, or make it while the pastry cream cools (the cream needs at least 2 hours to cool).
2. Heat the half-and-half in a medium saucepan over medium-low heat.
3. While it warms, whisk the egg yolks, salt, sugar and flour in a heavy bowl until smooth. The mixture will be thick.
4. When the half-and-half simmers, turn off the heat. Scoop out about 1/3 cup and slowly drizzle it into the egg yolk mixture, whisking constantly until smooth and lump-free.
5. Return the pot to low heat and gradually pour the tempered yolk mixture back into the warm half-and-half, whisking constantly. The custard will start to thicken right away.
6. Cook over low heat, whisking constantly, for 6–8 minutes, until the custard is thick enough that the whisk leaves a clear trail through it.
7. Raise the heat to medium and cook for 1 more minute, until large bubbles begin to pop on the surface.
8. Turn off the heat. Whisk in the butter until melted, then add the vanilla.
9. Pour into a bowl, press plastic wrap onto the surface, and chill for 2 to 48 hours.

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