Eggless Fresh Fruit Tart
This eggless fresh fruit tart is an elegant, crowd-pleasing dessert that adds a bright, polished touch to celebrations and family gatherings.
Equipment
- 9-inch tart pan
Ingredients
For The Crust
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
- 1/4 tsp Fine Salt
- 1/2 cup Unsalted Butter, Cold And Cubed
- 2 tbsp Heavy Cream
- 1 tsp Vanilla Extract
For The Pastry Cream
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp All-Purpose Flour
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1/8 tsp Fine Salt
For The Topping
- 1 cup Strawberries, Sliced
- 1 cup Blueberries
- 1 cup Kiwi, Sliced
- 1/4 cup Apricot Preserves
- 1 tbsp Water
Instructions
- Heat the oven to 350°F. Mix the all-purpose flour, powdered sugar, and fine salt, then work in the cold butter until crumbly. Add the heavy cream and vanilla extract and mix until the dough just comes together.
- Press the dough evenly over the bottom and sides of a 9-inch tart pan. Chill for 20 minutes, prick the base all over, and bake for 22 to 26 minutes until golden. Cool completely.
- Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, granulated sugar, and fine salt, then cook over medium heat while whisking until thick and bubbling.
- Cook the pastry cream for 1 minute more, remove it from the heat, and whisk in the butter and vanilla extract. Transfer to a shallow bowl, press parchment directly on the surface, and chill until cold.
- Whisk the chilled pastry cream until smooth and spread it evenly in the cooled tart shell. Arrange the strawberries, blueberries, and kiwi over the top.
- Warm the apricot preserves with the water until fluid, then brush a thin layer over the fruit. Chill the tart for 30 minutes before serving.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 61gProtein: 5gFat: 18g
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