I make the custard in the Thermomix as it hands down makes the best custard in.the.world. It is silky and smooth and just the right level of sweetness. Promise me you'll try this pastry at least once (although I suspect it won't be the only time)! Also use a baking tin with holes in it which allows the pastry to cook better. A tip to keep the pastry crisp: to keep the pastry crisp brush it with some egg white on the base and bake for another 10 minutes to seal it up. Pastry that has water added to it or that hasn't been rested or chilled prior to baking tends to shrink so that the sides of the tart pull down but this one doesn't!Ħ. This pastry does not shrink down on the sides when baked. No baking weights needed! This tart pastry doesn't require any baking weights or anything added on top to weigh it down. This makes it easy to slide out into a box or to cut slices from.Ĥ. It doesn't stick to the tin: once baked it pulls back from the baking tin and doesn't stick at all. It can be re-rolled and patched easily: it also seals up beautifully and can be rolled an rerolled over and over again.ģ. Flavour: it tastes like crisp vanilla shortbreadĢ. If you want to serve an easy dessert that can be made ahead of time and assembled on the day this classic French fruit tart is perfect.Ħ Reasons why this Pâte Sablée or French tart pastry is incredible!ġ. That's all and you do need all of these elements to be spot on. There are three components to a classic French fruit tart: the Pâte Sablée base, the silky custard and the fruit. With a buttery vanilla Pâte Sablée pastry, silky smooth custard and colourful fresh fruit this is a crowd pleaser of a dessert! This also makes a spectacular Christmas dessert and it is a pushy recipe Dear Reader! Gently dab or brush the fruits with the warmed jam.Turn out a classic French fruit tart just like at a French patisserie! In Summer when there's an abundance of fruit one of the best desserts is a classic French fruit tart. Heat up the jam in a small saucepan over medium heat for 2 minutes.Use a spatula to spread out an even surface. Whisk the chilled vanilla pastry cream and add into the tart crust.Transfer mixture to a shallow bowl, then cover surface with plastic wrap, pressing down on surface directly. Add in the butter and stir for another minute.Whisk consistently over medium high heat until thickened, about 2 minutes. Pour the tempered egg mixture into the saucepan with the hot milk.Continuously whisking, add in 1/4 cup of the hot milk to temper the eggs.

In the meantime, whisk the sugar, flour, egg, and egg yolks in a large bowl until creamy, about 2 minutes.Heat the whole milk in a saucepan over medium high heat until just boiling.Bake at 350F for 24-26 minutes, or until lightly golden brown.Place in the freezer for 20 more minutes.Use the heel of your hands for an evenly pressed bottom.Add the chilled dough into the center and press it into the pan with your fingers to be about 1/4' thick and 1/8' about the tart pan rim. Chill in the fridge for at least 20 minutes. Shape the pastry dough into a 6' disk and wrap in plastic wrap.Cream the butter and sugar with the paddle attachment on a stand mixer for 2 minutes.

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