French fruit tart
Overview
I like the sweet and sour taste, so I made this small and fresh French fruit tart, with a crispy tart shell, filled with vanilla custard sauce, paired with kiwi fruit and raspberries, which will give you a different taste bud experience.
Tags
Ingredients
Steps
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Add low-gluten flour and softened butter at room temperature to the bowl.
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Rub flour A and butter A into corn crumbs
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Add water, salt, and sugar A to an egg yolk, stir evenly, pour it into a basin, and knead it into a dough.
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Wrap the dough in plastic wrap and refrigerate for more than 1 hour
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Heat milk until boiling
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Take half of a whole egg, sugar B, low-gluten flour B, and 2 grams of vanilla powder, mix well, and add to the milk in two batches.
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Stir constantly, stir over low heat until the batter thickens, being careful not to stick to the pan.
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After turning off the heat, add butter B and stir to incorporate the butter.
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Prepare the custard sauce and refrigerate for later use.
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Place a piece of plastic wrap on the dough and roll out the dough through the plastic wrap.
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Press the tart shell onto the pie plate. I used the Yangchen 3.6-inch plate. The recipe can make 3 pieces.
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Use a rolling pin to press off excess tart crust.
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Use a fork or toothpick to poke holes in the tart crust to prevent the tart crust from swelling during baking.
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Place a piece of oil paper or tin foil on the tart shell, press it with stones or beans, preheat the oven to 190 degrees, and bake for 15 minutes. Take out the beans and bake for another 10 minutes.
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Remove the chilled custard sauce from the refrigerator and put it into a piping bag.
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Cut a hole in the piping bag and pipe onto the tart shell.
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Just put kiwi and raspberries on top, and you can add more filling if you want to eat it yourself.
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You can also substitute the fruits as you like.
