Classic Fruit Tart (w/ yuzu pastry cream)
- Sabrina Leung
- Aug 15, 2020
- 2 min read
I've always been extremely fond of tarts. There's something about a crisp buttery crust incasing endless possibilities of fillings, toppings, decorations, and many. You can put multiple flavour pairings in it, or keep it simple, like what I decided to do here. Personally, I think a classic fruit tart is just unbeatable. It showcases the beauty of the fruits; it's colour, shape, and especially their taste.
Although I wanted to keep it classic, I did do a little twist on it. I wanted to play around with the shape of the tart. Tarts are always seen as round and sometimes with a fluted edge, so I decided to change it up and do a square one.
Classic Fruit Tart (w/ yuzu pastry cream)
Shortbread Pastry
Ingredients
Butter 95g
Pastry flour, sifted 185g
Icing sugar, sifted 57g
Ground almonds 20g
Eggs 40g
Pinch of salt
Directions
1. Preheat oven to 165C/329F.
2. Place the butter, flour, icing sugar, ground almonds, and salt into a stand mixer. Mix until a sandy texture.
3. Add in the eggs and combine well.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. On a lightly floured surface, roll out the dough to 2-3mm thick. Cut out an 8x8in square and place it back in the fridge to chill for 5 minutes.
6. Using a pastry docker, lightly dock the dough. Line the dough in a square tart mould.
7. Using a square cutter, cut a center piece out. Reserve that piece to cut into strips, and line the inside of your tart.
7. Bake for approximately 12-14 minutes, or until golden brown.
8. Set aside to cool completely.
Yuzu Pastry Cream
Ingredients
Milk 243g
Sugar (#1) 12g
Vanilla bean 1/4
Cornstarch 17g
Sugar (#2) 48g
Egg yolks 48g
Butter 29g
Yuzu juice 25g
Directions
1. In a bowl, combine cornstarch, and sugar #2. Add egg yolks to the mixture and whisk until smooth. Make sure not to incorporate any air. Set aside.
2. Combine the milk, sugar #1, and vanilla in a pot, and slowly bring to a boil.
3. Temper the hot milk into the yolk mixture, by slowly pouring and whisking at the same time. Incorporate evenly.
4. Return the mixture to the pot, and while continuously whisking, cook mixture until it thickens. Once it has thickened, let the mixture boil for 2 minutes, to cook out the starch.
5. Remove from the heat and stir in the butter.
6. Set aside the pastry cream and cover directly with plastic wrap. Cool completely.
7. Once it has cooled, whisk in the yuzu juice.
Assembly:
Ingredients
Fruits of your choice: strawberries, blueberries, blackberries, cherries, raspberries, orange, kiwi, grapes, figs, etc.
Valrhona Yuzu Inspiration chocolate *
Chocolate decoration *
Gold leaf *
Meringue *
Mint leaves *
*optional* With the cooled tart shell, brush a light layer of Valrhona Yuzu Inspiration to prevent the tart from getting soggy. Pipe the cooled yuzu pastry cream into the tart shell. Place your fruits however you like and finish with optional extra decor.
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