Vanilla Custard Tart

A crispy crust soft velvety cream filling and topped with juicy ripe fruit - dessert can not get much better than this!

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Yield: 8 servings

Ingredients:

• Tarte
• 1 1/4 cups all-purpose flour
• 1 stick (1/2 cup) cold butter, cut into small pieces
• 3 tablespoons ice water
• 1/2 tsp lemon zest
• 1 tablespoon fresh lemon juice
• Vanilla cream
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 2 cups whole milk
• Yellow 2 large eggs
• 2 tablespoons butter, cut into small pieces
• 1 1/2 teaspoon vanilla extract
• Fruit Topping
• 3-4 cups sliced fresh fruit such as sliced strawberries, peaches, nectarines, mango, or berries
• Apricot preserves 1/4 cup melted

Preparation:

. 1 For the dough in a food processor: make treatment of flour and butter until coarse crumbs. If the engine is running, add the water, lemon zest and juice through the tube and the feeding process until the dough leaves sides of bowl. To make the dough by hand: Put the flour in a medium bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add water, lemon zest and lemon juice. Stir until the dough comes together.

Two. Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. or until well enough to roll firmly. If not used immediately, wrap in plastic and refrigerate up to 3 days or freeze up to 3 months.

. 3 Press the dough evenly into the bottom and sides of a 9 -. Pie pan or 10 inches with a removable bottom Freeze for 20-30 minutes, until very firm. Preheat oven to 425 ° F. Prick the bottom of the cake pan with 1-inch intervals with a fork. Set up perfectly with the role. Bake 12 to 15 minutes, until crust is set and starting to brown. Remove foil paper and bake until the crust is golden, 10-12 minutes. Make the crust cool on a rack and complete.

April. Meanwhile, prepare the cream. In a medium saucepan combine sugar, flour and salt. Whisk stir the milk smooth. (Make sure the whip has reached the corners of the tray.)

Bring to a boil, stirring constantly, and cook for 4-5 minutes until the mixture thickens 5th Fuego mild medium. The pan from the heat. In a small bowl, whisk the egg yolks. Gradually, 1 cup of the hot milk mixture. Pour the egg mixture into the pan and yellow, simmer, stirring constantly, slightly thicker for 2-3 minutes until. The pan from the heat. Add the butter, vanilla and liqueur and stir until butter melts. Strain the cream through a fine sieve set over a bowl. Maintain place plastic wrap directly on the surface of the blank to form a skin. Refrigerate until cool, come 1 hour.

. 6 Installation: Add the cream and spread into the prepared crust. Top with fresh fruit. Brush fruit with jam. Serve the cake immediately or refrigerate up to 24 hours.