Ingredients

All-purpose flour: 1 ½ cups plus 1 tablespoon (about 190 grams)
Salt: ½ teaspoon
Powdered sugar or granulated sugar: ½ cup plus 1 tablespoon (about 110 grams)
Unsalted butter: 8 tablespoons (1 stick or 113 grams), cold or room temperature depending on technique
Egg yolks: 2
Vanilla extract: ½ teaspoon
Heavy cream or whole milk: 1 tablespoon (15 ml)
Egg yolks: 4
Granulated sugar: 5 ½ tablespoons (about 70 grams)
All-purpose flour: 2 tablespoons plus 2 teaspoons (about 20 grams)
Cornstarch: 2 tablespoons plus 2 teaspoons (about 20 grams)
Whole milk: 13.28 ounces (about 390 ml)
Vanilla extract: 1 teaspoon
Assorted fresh sliced fruits (commonly strawberries, blackberries, kiwi, blueberries, raspberries)
Apricot jelly or preserves: 2 tablespoons (30 grams)
Water: 1 ½ tablespoons (22 ml)

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Instructions

1. For the dough, combine flour, salt, and sugar, then cut in cold butter until it resembles coarse crumbs. Add egg yolks, vanilla, and cream to form a sandy dough. Chill the dough and press it into tart molds. Prick the bases and freeze the shells for 30-60 minutes. Bake at 350°F to 375°F (175°C to 190°C) for 12-16 minutes.
2. For the custard, whisk egg yolks and sugar. Gradually add sifted flour and cornstarch. Slowly whisk in warm milk infused with vanilla. Cook over medium heat, whisking, until thick. Cool with plastic wrap touching the surface.
3. To assemble, brush baked shells with apricot glaze and fill with chilled custard. Arrange fruit on top and brush with glaze. Refrigerate for 15-20 minutes before serving.

Last Step:

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Notes

🍮 Use a stand mixer for the dough for even mixing; add liquids gradually.
🕒 Chill and freeze dough to prevent shrinkage during baking.
🥄 Prick tart shells and press down puffed centers to ensure a flat surface.

Author: Brandi Oshea
Prep Time: 30-60 minutes
Baking/Chilling: 1 hour 12 minutes
Cook Time: 12-30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: Varies based on size of tart molds
Calories: 194-524 kcal
Sugar: 12-31 g
Sodium: 17-139 mg
Fat: 8-23.5 g
Saturated Fat: 5-13.3 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 27-68 g
Fiber: 1-1.2 g
Protein: 4-9.4 g
Cholesterol: 65-245 mg