Recipe: Fresh Fruit Tart (Large Size)

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Crust
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8 Tbsp (1 stick) butter, room temperature
¼ cup sugar
1 egg yolk
1½ cups flour
½ tsp vanilla

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Method
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Cream butter and sugar, add egg yolk and vanilla, incorporate thoroughly.
Stir in the flour half cup at a time.
Mixture will be crumbly.
The recipe states to shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes, then roll out and place in the tin.
This all seemed like a lot of work when I could just as easily press it into the tart pan straight away, (the dough is similar to that of sugar cookie dough) so do whichever you prefer.
When the crust is in the pan, poke a few holes in the bottom with a fork.
Bake at 400 for about 15 minutes, until just slightly browned, it should not get overbaked or it will be too crunchy and fall apart.
Allow to cool while you make the pastry cream.

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Pastry Cream Filling
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2 cups milk
4 egg yolks
¾ cup confectioner’s sugar
¼ cup flour
Zest of half a lemon

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Method
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Whisk the egg yolks and sugar together in a medium saucepan until smooth.
Whisk in the flour, one tablespoon at a time.
Heat the milk over medium heat in a small saucepan just until bubbles form around the edge of the pan, be careful that it does not boil.
Remove from the heat and very slowly pour into the egg mixture while whisking briskly.
Return to the heat for another 5 minutes or so, stirring constantly until thickened.
It is alright for the occasional bubble to break the surface occasionally, but do not let it boil.
Stir in the lemon zest.

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Assembly
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Slice the fruit you will use, I used 2 kiwis, about ¼ pint of strawberries, ¼ pint blueberries, ½ of a mango and ½ of a nectarine.
Pour the pastry cream, slightly cooled into the crust.
Arrange the fruit on top and refrigerate for 2 hours, until the pastry cream is cooled and set.