Fruit Tarts

Tart Dough Ingredients

Cream sugar and butter until smooth and well blended.
Add eggs and beat until incorporated.
Add flour and mix on low to blend.
If dough is too soft to roll, chill 20 minutes.
Roll out tart dough and place into a 9 or 10-inch tart pan or mini tartlet pans.
Bake at 375º 8-14 minutes or until tart dough is golden brown.

In a small bowl, whisk egg yolks, cornstarch, and 30g sugar until smooth. Set aside.
In a saucepan, bring the milk and 55g of sugar to a boil.
Remove from heat.
Pour yolk mixture into milk in a steady stream, stirring constantly.
Bring to a boil over medium low heat, stirring, and boil a minute or two until mixtures thickens.
Remove from heat. If pastry cream has any lumps, sieve.
Stir in butter and vanilla.
Place in a shallow pan, and cover the top of the cream with a buttered sheet of plastic wrap.
Refrigerate until cold.
To use, pipe or spread into pre-baked tart shells.
Top with fresh fruit.

Instead of using extract, scrape the beans out of a vanilla bean pod into the pastry cream for a more intense flavor.