Fresh Fruit Tart with Vanilla Pastry Cream

I was inspired to make one of these after watching Master Chef. I have no idea how they did this in an hour (that was the supposed time they were given). This would be a great recipe for a party because the two main elements (dough and pastry cream) can be made and stored in the fridge up to two days in advance. I made the dough and the cream the day before I planned on having it ready, and I'm glad I did because otherwise I would have been working on it all day long.


This recipe is a combination of two I found online. The dough and cream are from Annie's Eats, and the glaze I found somewhere else (can't remember where).

Fresh Fruit Tart with Vanilla Pastry Cream

Ingredients:
For the tart dough:
1 large egg yolk
1 tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/2-inch cubes


For the pastry cream:
2 cups half-and-half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract


For the glaze:
1/3 cup juice (I used the juice from the canned pineapple)
2 tbsp. sugar
1 1/2 tsp. cornstarch
2 tsp. lemon juice


Making the Shell

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.  Place the flour, sugar, and salt in a food processor.  Process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours. 

Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.  

Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until deep golden brown, 5-8 minutes longer.  Transfer to a wire rack to cool. 

Making the Pastry Cream

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

Making the Glaze

To make the glaze, combine the fruit juice, sugar and cornstarch in saucepan. Cook, stirring until it thickens and boils. Remove from heat, and stir in lemon juice. Allow to cool partially before brushing it onto the tart.



Putting it All Together
To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell.  Arrange the fruit on top of the pastry cream as desired. Using a pastry brush, paint a light layer of jelly over the fresh fruit.  Serve.