Fruit Tart With Custard

By mariannefeldman

http://www.woodlandbakeryblog.com/summer-fruit-and-custard-filled-tart/

Ingredients

• You will Need:
• Fruit Tart yield 1- 9″
• 1 recipe Vanilla Custard
• Basic Cookie Dough recipe approximately 10 ounces for the shell, I will say to make about 1/4 the recipe and use the leftover dough to make some cookies, or just freeze for later use.
• Thin Slice of Vanilla Sponge Cake
• White Chocolate 1/4 cup melted
• Raspberry Jam 2 Tablespoons
• Assorted Fruits as you wish
• Apricot Jam for melting to use as glaze
• Cake Crumbs or Toasted Almonds for garnish (optional)

Preparation

Step 1

Method:
You must prepare the cookie dough recipe ahead of time, as stated in the recipe and then roll to form a tart shell.
I always make my tart shells ahead of time and store them in the freezer for when I have to assemble a tart ala minute.
However you proceed, you must Blind Bake the tart shell same method as in Blind Baking Pie Shellshown here in this video.

Prepare your Custard recipe ahead of time and be sure to cool properly as stated in the recipe.

Once the tart shell is cooled completely, spread about 1/4 cup of melted white chocolate in the bottom of the shell to act as a barrier against moisture from the custard, ensuring you do not have a soggy shell.
Spread the cooled custard into the tart shell directly on top of the set white chocolate barrier, and cover the custard securely with a very thin slice of sponge cake.
Thinly spread the raspberry jam over the sponge cake and arrange fruits as you wish.
Meanwhile cook the apricot jam with 1 tablespoon of water in a small sauce pot on the stove to make a thin glaze for the fruits.
Brush this melted jam over top and on the sides of the tart shell to adhere the garnish of cake crumbs or nuts to the sides.

Be sure to keep this fruit tart refrigerated at all times to avoid the Danger Zone with the custard.
Fruit tarts are highly perishable and should be consumed within 2 days.
I do not make the fruit tarts ahead of time, as 1 day can severely change the look of the fresh fruits.