Tropical Fruit Tart
- 1 3/4 cups all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, but into small pieces
- 1 large egg yolk
- 3 tablespoons whipping cream
- 1/2 teaspoon vanilla extract
- 1 cup milk (do not use low-fat or nonfat)
- 3 large egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons minced crystallized ginger
- 2/3 cup ginger preserves
- 2 tablespoons Cognac or brandy
- 3 kiwis, peeled, thinly sliced
- 1 papaya, seeded, peeled, thinly sliced
- 1 ripe mango, pitted, peeled, thinly sliced
- Fresh mint springs
- Mix flour, sugar and salt in processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg yolk, cream and vanilla in small bowl.
- Add to flour mixture; process until moist clumps form.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; refrigerate 4 hours.
- Pour milk into heavy medium saucepan.
- Bring just to simmer.
- Whisk yolks, sugar and cornstarch in medium bowl to blend.
- Gradually whisk in hot milk.
- Return mixture to same saucepan.
- Whisk over medium heat until mixture thickens and comes to boil.
- Boil 1 minute.
- Pour pastry cream into medium bowl.
- Stir in minced ginger.
- Press plastic onto surface of pastry cream.
- Cover; chill until cold, about 4 hours.
- (Dough and pastry cream can be made 1 day ahead.
- keep chilled separately.
- Let dough soften slightly before pressing into pan.)
- Preheat oven to 375F.
- Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom.
- Line crust with foil.
- Fill with dried beans or pie weights.
- Bake until sides of crust are set, about 15 minutes.
- Remove foil and beans.
- Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes.
- Transfer pan to rack and cool completely.
- Remove sides from pan.
- Combine preserves and Cognac in small saucepan.
- Stir over medium heat until preserves melt and mixture is thick, about 2 minutes.
- Strain syrup into another small saucepan; discard solids.
- Brush half of syrup onto bottom of crust.
- let stand at room temperature until set, about 5 minutes.
- Spread pastry cream evenly over.
- Arrange fruit over pastry cream.
- Rewarm ginger syrup.
- Brush over fruit.
- (Can be made 2 hours ahead.
- Cover and chill.)
- Garnish tart with mint.
flour, sugar, salt, butter, egg yolk, whipping cream, vanilla, milk, egg yolks, sugar, cornstarch, ginger, ginger preserves, cognac, kiwis, papaya, mango, mint springs
Taken from www.epicurious.com/recipes/food/views/tropical-fruit-tart-1219 (may not work)