Fruit Tart Recipe

Fruit Tart

Have you ever made a fruit tart? It seems so simple, but there are actually a few steps you must take to make a great fruit tart. First is the crust, and it is a bit complicated, and not vegan (this recipe will be a separate post). Purchasing a quality store bought version is a great option if you don’t have the time or inclination to follow the crust recipe.

Next is the filling. We have a vegan and a non-vegan version for you to try, and Michelle makes these fruit tart filling recipes easy to follow. Let us know how you make yours, and how it turns out!

Ingredients needed

2 cups half and half, or coconut milk
1/2 cup coconut sugar or Florida Crystals
Pinch of salt
1/2 vanilla bean, halved lengthwise, seeds removed and reserved
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons coconut oil
4 – 5 cups fresh berries
1/2 cup red currant jelly

Instructions

Bring half and half, 6 tablespoons sugar, salt, and vanilla bean and seeds to simmer in a medium saucepan over medium high heat, stirring occasionally. As half and half mixture begins to simmer, whisk egg yolks, cornstarch and remaining sugar together in a medium bowl until smooth. Slowly whisk 1 cup of simmering half and half mixture into yolk mixture, then slowly whisk yolk mixture back into the pan. Reduce heat to medium and cook, whisking until mixture is thickened and few bubbles burst on the surface, about 30 seconds.

Off heat, remove vanilla bean and whisk in coconut oil. Transfer mixture to clean bowl, lay sheet of plastic wrap directly on surface, and refrigerate until chilled and firm, or up to 2 days.

Spread chilled pastry cream evenly over bottom of tart shell. Mix berries and spread over cream. Melt jelly in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using pastry brush, dab melted jelly over fruit. Slice tart and serve in wedges.

Vegan option

To make a vegan cream use coconut milk instead of half and half and omit the egg yolk and cornstarch mixture. Whisk 1/2 cup flour with 1/2 cup coconut milk and set aside. Combine remaining pastry cream ingredients in a saucepan and whisk to combine. Add the flour mixture and cook over medium heat until mixture is thickened. Remove vanilla bean, transfer to bowl, top with plastic wrap and refrigerator as stated above.

Recipe and photo by Michelle

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Check * Time limit is exhausted. Please reload CAPTCHA.