Fruit Tart Version 1

Update:  Sorry, forgot to mention Joseph helped make the shell and pastry creme!  5 eggs were unintentially killed in the process. 😉

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Tart Shell = egg yolk, 1 tbsp heavy cream, vanilla extract, all purpose flour, confectioners’ sugar, salt, 1 stick butter.
Pastry Cream
=2 cups half and half, sugar, egg yolks, cornstarch, 1/2 stick butter, vanilla extract
Glaze = red current jelly

Ok,  I didn’t have a 9” fluted tart pan (only a larger 11”), so I substituted the best I could with a 6” springform pan.  Thankfully it turned out ok…

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Crust and pastry creme ready to be combined!  Drum rolls…

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Topped with fresh strawberries and glazed with red current jelly!

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The glaze makes it look amazing!!

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Hmmmm….I like this shot the best!
Too bad I didn’t have a darker serving plate to contrast the confectioners’ sugar!

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I think because I didn’t use a tart pan, the sides and bottom were not baked evenly. =(

Hungry Cactus’ final verdict: B+

I liked this first try, but here’s what I think — the pastry creme was a bit too rich and even slightly too sweet for my Asian taste.  The crust also felt too buttery.  In addition, since springform pans have a higher rim than tart pans, cutting the thicker tart was very difficult (pastry creme would not hold up the strawberries).

Lastly, the shell can be premade and frozen a month in advance.  However the pastry creme only lasts two days.  So I should probably freeze up a few crusts and just make the pastry creme the morning before serving.

Action items:

  • Reduce sugar for both pastry creme/shell
  • Reduce richness/thickness for pastry creme (less half&half and/or butter?)
  • Thinly slice strawberries/toppings so they won’t drop off when serving
  • Order a 9” tart pan soon