Tart

Ingredients

• Tart shell
• 110 grams of softened unsalted butter
• 125 grams of all purpose flour
• 55 grams of icing sugar
• 1 tsp of vanilla essence
• 1 tbsp of beaten egg
• Vanilla pastry cream
• 1litre of milk
• ½ cup of whipping cream
• ¼ tsp of vanilla bean paste
• 1 ½ tsp of corn starch
• 3 egg yolks
• 2 tbsp of condensed milk

Method

Step 1

Tart shell :Beat an egg along with its yolk and egg white .Use only one tbsp of the beaten egg in making tart shells. Keep the rest in fridge. Mix in icing sugar, softened butter,1 tbsp of an egg together, along with vanilla essence to form a creamy mixture, add in half of the flour first and mix it, it will be a crumbly in nature. Then add in the rest of flour and mix well with the mixer for about a minute or two. Now take the mixture out and make it into a ball, cover it in a cling film and put it in the fridge to chill for an hour or more. Take the shells grease them with butter, roll out the dough and place it over the tart shell. The dough should be around ½ an inch in case of individual tart shells or a bit thicker in case of a bigger shell. Mark the base of the dough sheet with forks in the tart shell and then leave it in the fridge for half an hour. Pre heat the oven for gas mark 5 or 375 degree Fahrenheit (191 degree Celsius for around ten minutes).Take the shell out from fridge and put a foil over the dough and then place lentils or any grains over the foil to provide pressure so that the pastry doesn’t rise. Take the shells and place them in the oven, cook them for 10 minutes and then remove the foil and let the top of pastry cook well for 2-3 minutes. Remove them from oven and let them cool on the cooling rack for an hour. This recipe is for making around 4 to 5 small tart shells.

Step 2

Vanilla pastry cream:Warm ¾ of milk in a sauce pan on low to medium flame, take the remaining milk around a cup and keep it to one side. It should be cold and dissolve corn flour in it. Whisk the egg yolks in a bowl then add it in the cold corn flour mixture. Pour the warm milk in the bowl with the egg and corn flour mixture and whisk vigorously, then pour the mixture back in the sauce pan, Add in the vanilla bean paste and cook it till he sauce starts to thicken and a boil comes, remove from heat and add the whipping cream and condensed milk. Sieve the pastry cream to prevent any lumps. The pastry cream should be covered directly with the cling film over its surface to prevent any skin from forming and let it chill for 2-3 hours.

Step 3

Assemble with fresh fruits Take the tart shell place it over the serving plate. Pour the pastry cream in the tart shell and cover the top of the cream with fresh raspberry , strawberry or whichever fruit you like.