Fruit Tart

From Elisa Maclean. Originally from a cooking class while living in Paris, though, heavy modifications have been made since then.

Pastry Cream Ingredients

• 3 Egg Yolks
• 1/4 Cup Sugar
• 1 Tbsp Corn Starch
• 1/4 Cup Milk
• 3/4 Cup Cream
• 1 Tsp Rum (or vanilla)
• 1 Tbsp Butter
• Pinch of Salt

Crust Ingredients

• 1 1/3 Cup Flour
• 1/4 Cup Sugar
• 1 Egg Yolk
• 125g Cold Butter (9 tbsp?)
• Pinch of Salt

Pastry Cream Steps

1. Heat sugar, salt, and milk in sauce pan till hot (not quite boiling)
2. Whisk together corn starch and eggs.
3. Temper eggs with hot milk mixture and turn off heat while doing so. Add a spoonful of hot mix to eggs while whisking.
4. Add eggs to sauce pan and heat till it passes the “spoon” test.
5. Take off heat. Add rum and butter.
6. Strain and give ice bath*.
7. Put in fridge. Cover with wrap (should be on the surface of the cream).

Crust Steps

1. Combine flour, sugar, and salt. Mix in butter till crumbly.
2. Mix in egg (will not mix evenly)
3. Press into tart pan. Build walls around the edges.
4. Bake for 20 minutes at 410ºF.

Notes

1. Separate egg yolks with yo hands. Egg whites are sterile but yolks are not. Use yolks immediately or put in fridge. Egg whites may be frozen (cover the surface to avoid skin?).
2. Ice bath is not necessary.
3. Glaze the fruits with a warm mix of jam and water for a more professional look.