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Categories:
sugar vanilla lemon zest Fresh flour kosher salt egg yolks sugar cornstarch unsalted butter vanilla milk banana peaches mango strawberries raspberries blueberries blackberries
Viewed: 16 - Published at: 4 years agoIngredients
- 3/4 cup unsalted butter at room temperature
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest fresh
- 1 3/4 cups all purpose flour
- 1/8 teaspoon kosher salt
- 6 large egg yolks
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 2 cups half and half
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole milk
- 1 banana peeled
- 2 kiwi peeled
- 2 peaches or nectarines, pitted and cut in half
- 1 mango peeled and pitted
- 6 strawberries hulled
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 blackberries
Method
- Preheat oven to 350 degrees. Fit the work bowl of a KitchenAid(R)Pro Line(R) 16 cup Food Processor with the multipurpose blade and push to lock. Add in the butter, sugar, and lemon zest and process on low speed until they are well combined, about 10 seconds.
- Add in the vanilla and pulse 5 times. Add in the flour and salt and process until dough starts to come together, about 20 seconds.
- Dump dough out onto a surface dusted lightly with flour and form dough into a disk. Press the dough into a 10-inch round tart pan with a false bottom.
- Place a piece of 9-inch parchment paper on top of the tart and fill with beans or rice. Bake for 20 minutes. Remove the paper and beans and prick the bottom of the tart all over with a fork. Bake again for 20 minutes or until lightly browned. Allow to cool to room temperature.
- Position the mini-blade in the mini-bowl of the food processor and push to lock. Process the egg yolks and sugar on low speed for 2-3 minutes , until the mixture is light yellow and slightly thickened. Add in the cornstarch and vanilla and process for another 10 seconds.
- Bring the half and half to a boil in a medium saucepan and, with the food processor on low speed, pour it through the feed tube into the egg mixture. Pour mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, 8-10 minutes.
- Remove from heat and mix in the butter and whole milk. Spoon into a bowl and allow to cool. Then wrap tightly with plastic wrap placed directly onto the custard to avoid condensation. Refrigerate until cold.
- Place the slicing disc in the work bowl of the stand mixer, and set it to the fifth notch from the left. Use the food pusher to feed the banana through the strawberries down the feed tube to slice. Set aside.
- Push the false bottom up through the tart pan to remove the shortbread crust. Spread the pastry filling evenly over the bottom of the crust, then arrange the fruit slices and berries over top randomly.
- Tip: Shortbread crust can be baked one day ahead and wrapped overnight to store. Pastry filling can be made one day ahead and refrigerated overnight. Tart should not be assembled and refrigerated or it will get soggy. Serve within 2 hours of assembling.
