Gluten-Free Classic Fruit Tart

🧂 Ingredients

• 1 baked 10-inch tart shell
• 2 large egg yolks
• 1 large egg
• 112 grams granulated sugar (½-cup)

  (divided)
• 4½ tablespoons cornstarch
• 448 grams whole milk (2 cups)

  (can sub non dairy milk)
• 2 teaspoons vanilla
• 28 grams unsalted butter (2 tbsp)
• ¼ cup apricot jam

  (or marmalade)
• 1 tablespoon water
• Fresh Fruit (approx. 4 cups*)

Instructions

• 1 Bake according to instructions. Remove your baked and cooled tart shell from its
  pan, and place on a serving plate. Set aside until ready to assemble.
• 2 In a bowl, whisk the egg yolks, egg, ¼ cup sugar and cornstarch. Set aside.
• 3  In a saucepan, bring the milk and ¼-cup sugar to a simmer. Whisk the egg-milk
  mixture into the rest of the milk in the saucepan.
• 4 Slowly pour ½ cup of the warm milk and sugar mixture into the egg mixture, while
  whisking continuously -- this is called tempering and is an important step to
  make sure that you don't end up with scrambled eggs.**
• 5 Pour the tempered egg-milk mixture back into the rest of the milk in the
  saucepan, whisking continuously.
• 6 Cook the pastry cream over low heat, whisking constantly, until it starts to
  thicken, about five minutes.
• 7 Turn off the heat, whisk in the vanilla and butter. Keep whisking until the
  butter is melted, and the pastry cream is smooth.
• 8 Transfer to a bowl, cover with plastic wrap and push the wrap down in the bowl
  so it sits directly on the surface of the pastry cream. This prevents a skin
  from forming on top. Chill until cold, at least an hour (or up to two days
  before assembly).
• 9 In a small saucepan, heat the apricot jam with one tablespoon of water over
  medium heat, whisking, until thin (or heat it in the microwave for about 30
  seconds). If the jam is chunky, remove chunks or strain it through a sieve.
• 10 Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze.
  This makes the fruit nice and shine and keeps it from drying out. Keep chilled
  until ready to serve.
• 11 Whisk the chilled pastry cream until smooth, then spread it evenly into the tart
  shell using an offset spatula. Tip: If you are not eating your tart the same
  day, you can brush the inside of the tart shell with a thin layer of melted
  chocolate or white chocolate to prevent it from getting soft.
• 12 Arrange your fruit over the pastry cream in your desired design.

Nutrition Info