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Fruit Tart 🍓🥝🥭 Ingredients: Fresh Fruits, Thi

Fruit Tart 🍓🥝🥭 Ingredients: Fresh Fruits, Thinly Sliced Pastry Cream: 2 Cups Whole Milk 1 Cup Caster Sugar 6 Large Egg Yolks 0.75 Cup Cornstarch 1/2 Tsp Salt 1 Tsp Vanilla Extract Shortbread Crust: 250G All Purpose Flour 60G Icing Sugar 226F Butter, Melted 1/2 Tsp Salt 1 Tsp Vanilla Extract Glaze: 1/2 Cup Apricot Jam 1 Tbsp Water Instructions: To Make The Pastry Cream: Heat The Milk In A Medium Saucepan Over Medium Heat, Stirring Constantly, Until Small Bubbles Form On The Surface (Approximately 6 8 Minutes) Combine The Egg Yolks And Sugar In A Separate Bowl And Whisk Well. Whisk In The Cornstarch And Salt Into The Egg Mixture. Gradually Pour In Half Of The Warm Milk, Whisking Constantly. Then Add The Vanilla Extract. Add The Egg Mixture To The Rest Of The Hot Milk In The Saucepan, Then Return It To The Stovetop. Continuously Whisk The Mixture Over Medium Heat Until It Thickens And Firms Up, Roughly 6 8 Minutes. Press Plastic Wrap Onto The Surface Of The Pastry Cream And Chill In The Refrigerator For At Least 3 Hours, Or Preferably Overnight. To Make The Shortbread Crust (Unfortunately, I Lost The Footage Of This Process): Preheat The Oven To 176°C. In A Small Bowl, Combine The Icing Sugar, Flour, And Salt, And Whisk Until Well Mixed. Stir The Vanilla Extract Into The Melted Butter, Then Pour The Mixture Into The Dry Ingredients And Mix Until Everything Is Evenly Moistened. Evenly Press The Dough Into A 9 Inch Tart Pan, Covering The Bottom And Sides. Place The Tart Pan On A Baking Sheet And Bake For 20 Minutes. Cool The Crust Entirely Within The Pan. Assembly: Heat The Apricot Jam And Water In A Small Saucepan And Set Aside. Spread The Pastry Cream Evenly In The Cooled Crust. Place The Fresh Fruit Slices On Top In A Decorative Pattern. Brush The Fruit With Melted Apricot Glaze. If The Glaze Cools And Thickens, Reheat It. Enjoy! #Fruittart #Freshfruits #Tartrecipe #Pastrycream #Dessert #Trending #Viral #Fyp #Dessertrecipe #Freshrecipe #Aesthetic #Sweettreat #Baking

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