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Fruit Tart with Vanilla Pastry Cream
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What’s not to love about a classic fruit tart? It features the trifecta of dessert elements: a buttery puff pastry crust, silky vanilla pastry cream and refreshing fruit topping. Add a patriotic twist in the form of sliced starfruit and we have ourselves the ultimate 4th of July treat.
If you haven’t tasted starfruit, the taste and texture is somewhere between an apple and a grape. It’s crisp, juicy and super easy to slice and serve as a show-stopping element atop this fruit tart. It can be found at some major grocery stores, but if it’s hard to hunt down, feel free to swap in an equally as patriotic alternative: watermelon stars! Or make this tart 365 days a year by swapping in whatever fruit is in season.
Ready for more ways to add red, white and blue to your dessert spread? Set off flavor fireworks with patriotic renditions of Oreo Cookie Pops, No-Bake Cheesecake Parfaits, an American Flag Cookie Cake and more festive sweets.
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Fruit Tart with Vanilla Pastry Cream
- 1 sheet (half of a 17.3-oz. package ) frozen puff pastry, thawed
- 1 large egg
- 3 large egg yolks
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- 1 1/4 cups whole milk
- 2 1/2 teaspoons vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup star fruit slices
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a Silpat.
Unfold the puff pastry sheet onto a lightly flour work surface. Using a rolling pin, roll over the pastry lightly to seal together any perforations. Using a sharp knife, score a border 1 inch from the edges, careful not cut all the way through the pastry. Prick inside the border all over with a fork.
In a small bowl, whisk together the egg with 1 tablespoon water then brush the border of the pastry with the egg wash. Bake the pastry for 12 to 15 minutes until it’s golden brown and puffed throughout. Remove the pastry from the oven and set it aside to cool.
In a medium bowl, whisk together the 3 egg yolks with the sugar until well combined. Sift the cornstarch into the bowl with the eggs, whisking until the mixture is smooth.
Add the milk and vanilla extract to a medium saucepan set over medium heat. Bring the mixture to a boil just until the milk starts to foam. Remove the milk from the heat then very slowly whisk it into the egg mixture, whisking constantly to prevent the egg from curdling.
Pour the mixture into a medium saucepan set over medium heat and cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking it for an additional 30 to 60 seconds until it thickens then immediately pour it into a clean bowl and cover it with plastic wrap so that it’s touching the top of the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring the pastry cream to room temperature.
Once the pastry cream reaches room temperature, whisk it to remove any lumps. Pat down the center of the puff pastry tart shell inside the border (if it rose at all) then spread the pastry cream into the tart.
Top the pastry cream with the blueberries, raspberries and star fruit slices. Slice and serve the tart immediately or cover it securely with plastic wrap and refrigerate it until ready to serve.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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