Ingredients
For the Filling
- 1/2 cup whole milk
- 2/3 cup heavy cream
- 5 tablespoons granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 1/2 tablespoons unsalted butter softened
- 1 teaspoon vanilla bean paste
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 pinches salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg beaten
- 1/4 teaspoon almond extract
For the Topping
- 3 cups assorted fresh fruit berries, kiwi, mango
- 3 tablespoons apricot jam optional for glazing
Instructions
- In a saucepan, combine milk, heavy cream, and granulated sugar. Heat over medium until the sugar dissolves and mixture simmers.
- In a bowl, whisk egg yolks. Gradually whisk in some of the hot milk mixture to temper the yolks. Return everything to the saucepan.
- Add cornstarch to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in 1 1/2 tablespoons butter and the vanilla bean paste. Chill in the fridge.
- Pulse flour, powdered sugar, and salt in a food processor. Add 1/2 cup cubed butter and pulse until crumbly. Add beaten egg and almond extract; pulse until dough forms.
- Press dough into an 9-inch tart pan, chill for 30 minutes, then line with parchment and fill with pie weights. Bake at 375°F until golden, about 20-25 minutes.
- Remove pastry cream from refrigerator. If it is too thick to spread, you can add a splash of milk to loosen it and make it more spreadable.
- Spread pastry cream into cooled crust. Arrange fresh fruit on top. Optionally, glaze with warmed apricot jam by brushing it over the fruit.
