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Fruit Tarts with Cinnamon Crème Pâtissière

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Rate this recipe 4.3/5 (11 Votes)
Fruit Tarts with Cinnamon Crème Pâtissière 1 Picture

Ingredients

  • Crème pâtissière:
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • Tart dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted butter, cold, cut into small pieces
  • 1 large egg yolk

Details

Servings 6

Preparation

Step 1

To make the dough, blend the flour, sugar and salt with the cubes of butter using a food processor until it resembles fine crumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.
Turn out onto a lightly floured work surface and roll it out to fit your tart tins. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on each pastry, then bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

To make the creme, first mix the sugar and egg yolks together. Sift the flour, cornstarch, and cinnamon together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan, bring the milk just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another minute or so, until it becomes thick. Remove from heat and immediately whisk in the vanilla. Pour (or strain, if lumps are present) into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. Pour into cooled tart shells and chill before serving. Top with fruit of choice.

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