French · Dessert
Custard Fruit Tart
A pair of individual French-style tartlets built on a crisp blind-baked shortcrust shell, filled with a light skim-milk vanilla custard and finished with a bright mosaic of fresh raspberries, blackberries and kiwi, engineered to keep calories genuinely low without losing the classic patisserie-counter look.
$1
30 minsPrep
14 minsCook
99 minsTotal
MediumLevel
Nutrition per serving
249Calories
6gProtein
8.7gFat
36.6gCarbs
12.5gSugar
3.2gFiber
70mgSodium
114mgChol
4.5gSat Fat
210mgPotassium
87mgCalcium
1.6mgIron
0.4mcgVitamin B12
22.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into sifted flour until it resembles coarse crumbs, then bind with iced water into a firm dough; wrap and chill 20 minutes.
2
Roll the dough thin on a lightly floured surface and line 2 x 8cm tartlet tins, pressing into the corners and trimming the edges; prick the bases with a fork.
3
Chill the lined tins 10 minutes, then blind bake at 190C/375F for 12-14 minutes until pale gold; cool on a wire rack.
4
Whisk egg yolk, sugar and cornstarch together in a bowl until smooth and pale.
5
Heat the skim milk in a double boiler until just steaming, then pour slowly onto the egg mixture while whisking constantly.
6
Return the mixture to the double boiler and cook gently, stirring, until thickened into a custard; stir in vanilla extract and remove from heat.
7
Press a piece of cling film directly onto the custard surface and chill for 25 minutes until firm but spreadable.
8
Spoon the cooled custard into the baked tart shells, levelling the tops with the back of a spoon.
9
Arrange halved raspberries, whole blackberries and sliced kiwi over the custard in a tight pattern.
10
Chill the assembled tarts for 10 minutes to set before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.5 oz14g cold, cubed butter
- 0.4 oz10g iced water
- 3.2 oz90g skim milk
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.3 oz8g cornstarch
- 0.5 oz14g sugar white
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
- 1.1 oz30g whole blackberry
- 1.1 oz30g sliced kiwi
