Vanilla custard and fruit tart

Name: Vanilla custard and fruit tart
Ingredients: 300 g flour; 30 g flour for rolling out; 250 g cold butter with 85% fat; 2 eggs; 45 g Greek yogurt; 1/4 teaspoon salt; 2 sachets vanilla sugar; 7 egg yolks; 250 g sugar; 1 vanilla pod; 80 g flour; 100 g butter; 100 ml cold milk; 1000 ml milk; 100 g blackberries; 100 g raspberries; 100 g blueberries; 1 medium nectarine (150 g); 100 g strawberries; 15 g powdered vanilla sugar

Dessert - Vanilla custard and fruit tart by Sabina A. - Recipia

The vanilla custard and fruit tart holds together well thanks to the crust baked separately, with the chilled custard and fresh fruit on top. The pastry is tender, and the thick custard doesn’t run when you cut slices after chilling. I choose firm fruit because I can arrange it without crushing it. Preparation: 25 minutes. Cooking: 37 minutes. Resting: 4 hours and 50 minutes. Total time: 5 hours and 52 minutes. Servings: 12. Approximately 540 kcal and 10 g protein per serving.

Ingredients

For the crust

300 g flour
30 g flour for rolling out
250 g cold butter with 85% fat
2 eggs
45 g Greek yogurt
1/4 teaspoon salt
2 sachets vanilla sugar

For the vanilla custard

7 egg yolks
250 g sugar
1 vanilla pod
80 g flour
100 g butter
100 ml cold milk
1000 ml milk

For the topping

100 g blackberries
100 g raspberries
100 g blueberries
1 medium nectarine (150 g)
100 g strawberries
15 g powdered vanilla sugar

Preparation

1. Cut the cold butter into thin slices and mix it with the flour, eggs, salt, vanilla sugar and Greek yogurt. Knead for 3-4 minutes, dust the dough lightly with flour and chill it for 20 minutes. 2. Warm 1 l of milk over low heat with the split vanilla pod for 5 minutes, until hot. Beat the egg yolks with the sugar, 100 ml of cold milk and the flour, then pour the mixture into the hot milk, whisking continuously for 7 minutes, until thickened. Turn off the heat, add the butter and stir until melted. 3. Leave the custard to cool for 60 minutes, until it is no longer warm. 4. Place the dough on flour-dusted baking paper and roll it out to the size of the tin base. Use a floured rolling pin or cover the dough with plastic wrap as you roll it out. 5. Bake the pastry at 200°C for 25 minutes, until golden. 6. Leave the crust to cool for 30 minutes, then remove the baking paper. Wash and dry the fruit; slice the nectarine and strawberries, then spread the chilled custard over the crust and arrange the fruit on top. Dust with powdered vanilla sugar and chill the tart for at least 3 hours.

Notes

Firm peaches can replace the nectarine, using the same amount of 150 g; slice them a little thicker if they are very ripe. The pastry and custard contain gluten, dairy and eggs. The dessert keeps covered in the fridge for up to 3 days, and the base gradually softens under the custard and fruit. A slice goes well with black tea, which doesn’t overpower the vanilla. Blackberries and small blueberries can be left whole; after washing, let them dry well, otherwise water will get onto the custard. Choose ripe but still firm nectarines, as very soft ones release juice and get crushed when sliced. Raspberries crush easily, so I add them at the end without mixing them with the heavier fruit. In texture, it’s closer to a pastry cream tart than a soft crustless flan. I make it at least three hours before the meal, and for a larger tin I double the quantities and bake the pastry sheets one at a time.