I love a good tart. One of my favorite tarts is from Beyond Bread which I live close enough that I could get it any time, however I decided I wanted to try my own hand at it. Here is the recipe I used. They turned out deelish!
- Tart Crust:
- 1-1/2 cups flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), chilled
- 1 egg yolk
- 1 tablespoon heavy cream
- Cream Filling:
- 2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream. Pulse until all ingredients are moistened but not yet a solid ball. (Add additional drops of cream if dough seems too dry.) Lightly press into a ball, cover and chill 30 minutes.
- Spray molds generously with Baker’s Secret or something like it. (Baker’s Secret is an aerosol spray that mixes flour and oil.)
- Pull off small amount of dough roll into a ball. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into mold with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes or even overnight.
- Place frozen tart shells on cookie sheet and cook at 400 degrees for 12-14 minutes. Watch carefully as the time can vary according to the thickness of the crust.
- Add milk, sugar, cornstarch, salt, and egg yolks, and butter to medium sauce pan on medium-high, whisking until smooth.
- Add vanilla and mix until it is evenly dispersed.
- Set aside and let the filling cool.
- Fill each baked tart shell with cream filling. Top with fruit of your choice.
1. If dough in food processor seems too dry to press into a ball, add a teaspoon or two of milk, cream or yogurt.
2. Tarts are best eaten the day they are assembled.
3. The crust is difficult to get into the perfect shape. Leave an edge around the mold so that the crust does not sink in. You can also freeze the crust before you bake it but this is much more time consuming if you ask me!
4. If the crusts puff up in the middle, use your thumb to gently press it down. Some people prick them with a fork. Do this BEFORE the crusts start to turn brown to avoid breakage.
5. Turn the crusts out of the pan within 3-4 minutes after coming out of the oven. Do it quickly, but gently. These are a bit fragile.