Summer Fruit Tart
So good, so pretty!
Posted by Karolina W.
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You Will Need (15 things)
- 4 tbsp red Currants
- 4 black Currants
- 4 tbsp white Currants
- 4 tbsp Gooseberries
- 4 tbsp Blueberries
- 1 Vanilla Pod
- 2 tbsp Corn Starch
- 1 cup Milk
- 1 cup fine Sugar
- 5 Egg Yolk
- 1 pinch Salt
- 1 tbsp White Wine Vinegar
- 1 Egg(s)
- 125 g Butter
- 1 cup Flour
Steps (4 steps, 90 minutes)
-
1
Cut butter into flour. Add the whisked egg, vinegar and salt. Form it into a dough. Refrigerate for at least an hour.
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2
Roll the dough into a circle and set it on a pie pan. Bake for about 15 minutes at 180C. Set aside and let cool.
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3
Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine.
Heat the milk with a vanilla pod (with a line scored down the side). As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuously
Transfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool. -
4
Place the cream over the crust. Top with seasonal fruit.