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The Ultimate Fresh Fruit Tart

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The Ultimate Fresh Fruit Tart
2011-11-13 Other
3.6 5

I always try to serve more fruit to my family. This Ultimate Fresh Fruit Tart is the perfect and most delicious way to enjoy fresh fruit and dessert at the same time.

  • Servings: 12
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 85 minutes

Ingredients:

For The Pie Crust:
12 Tbsp (1 1/2 Sticks) Unsalted Butter, at room temperature
½ cup Sugar
½ tsp Pure Vanilla Extract
1¾ cups All-purpose Flour
Pinch of Kosher Salt
For The Pie Fillings:
½ cup Semi-sweet Chocolate Chips
1 (12 Ounce) Can Evaporated Milk
5 Extra-large Egg Yolks, room temperature
¾ cup Sugar
3 Tbsp Cornstarch
½ tsp Pure Vanilla Extract
1 Tbsp Butter, room temperature
½ cup Heavy Whipping Cream
2 tsp Powdered Sugar
For The Glaze:
2 Tbsp Orange Marmalade
2 tsp Lemon Juice
For The Fruit Top:
8 Strawberries, cut in halves
¼ cup Blueberries
¼ cup Mandarin Orange Slices, from can), drained
1 Kiwi, peeled and thinly sliced
¼ cup Blackberries

Directions:

To make the pie crust:

Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 9-inch-round pie dish. Chill until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Place a piece of parchment paper on pie crust. Top parchment with beans/pie weight. Bake for 15 minutes. Remove the parchment and beans, prick the pie crust all over with the tines of a fork and bake again for 20 minutes more, or until lightly browned. Allow to cool to room temperature.

To make the pie fillings:

In a small microwave-safe bowl, melt chocolate chips on high, stirring in 30 second intervals until chocolate chips are melted. Let it cool slightly and pour on cooled pie crust. Spread melted chocolate on the bottom and sides of the pie crust with the back of a spoon, leaving a 1-inch border. Keep in refrigerator to chill while preparing the rest of the pie filling.

In a small pot, bring evaporated milk to a simmer on medium heat. Do not boil. Remove from heat once you see bubbles on the edges. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Then, pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Then, switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes until the custard thickens, like pudding. Off the heat, stir in the vanilla and butter. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold, about 1 to 2 hours.

In a separate bowl, whip the heavy cream and powdered sugar with a hand-held electric mixer until stiff peak form.

To make the glaze:

In a small bowl, mix orange marmalade and lemon juice together until well combined. Set aside.

To assemble:

Fill pie crust with custard mixture. Spread whipped cream evenly over custard mixture with a rubber spatula. Arrange fresh fruit on top. Brush glaze over fruit with a pastry brush. Keep refrigerated until ready to serve.