Cooking in the Le-Buff: Delicious Fruit Tart

Been to a bakery lately and noticed how fruit tarts cost astronomically more than a regular cake? I get that fruit isn't exactly cheap but tarts are so easy compared to making a whole cake as you will soon see. Besides, a fruit tart is the best dessert you can have because it's not really dessert. How can something with fruit on it be unhealthy? So get ready to put your baker to shame and make this delicious dessert I mean healthy snack at a fraction of the cost (plus it tastes much better).

Yield: 1 10'' fruit tart

Ingredients:

Crust:

188g Flour (Roughly 1 1/2 Cup)
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
50g Sugar (Roughly 1/4 Cup)
1 Egg

Filling:

350ml Milk (Roughly 1 1/2 Cup)
1 Vanilla Bean
60g Sugar
23g Flour
23g Corn Starch
4 Egg Yolks

Topping:

Desired assorted fruits
3-4 tbsp Apricot Preserves
1 tbsp Water

Recipe:

Crust:

Beat the butter and sugar together with a mixer until creamy.

Add in the egg and flour and beat together until a dough forms. If the dough won't form together add a little more flour until it all comes together.

Roll out the dough to 12''

Place the rolled dough in the tart pan and lightly press against the bottom and sides. You may have to reassemble of the edges, no worries. Prick a few holes in the bottom of the crust for good measure.

Bake the crust at 350F for 15-17min or until the crust is lightly browned and set.

While the crust is cooling get to work on the custard filling.

Filling:

Slice the vanilla bean length wise through the first layer. Pour the milk in a sauce pot and scrape in the vanilla seeds. Place the bean in the pot as well.

Bring the milk up to a low boil, whisk occasionally to prevent sticking to the bottom.

While the milk is coming up to temp, in a bowl add the eggs and sugar and whisk together. Next, add in the flour and corn starch, whisk until incorporated.

Pour the hot milk into the custard mixture through a sieve while whisking constantly.

After fully mixed, transfer the custard back to the sauce pot and over med-low heat whisk constantly until the custard starts to thicken to the desired consistency. If you over-do it the egg will cook, form lumps, and get really thick.

Transfer to a bowl or ramekin, remove any lumps of cooked egg (some are bound to happen) and refrigerate.

Microwave the apricot preserves and water in a small bowl for 15-20sec or until dissolved. Remove the crust from the refrigerator and brush the shell with the preserves. Allow to dry for 15-20min or stick in the freezer for a few minutes.