Red and Blue Tart

I'm not sure how I should start this post..."go make this", "I got my kids to love a fruit dessert","this is the tart I made for Memorial day"

I can't decide so all of the above.

I wanted to make a fruit tart that my family would love.  Katie and Ian don't like pie crust so I was thinking more of a cookie like crust.  Pastry cream for the filling.  Fresh fruit with no jam on top, another element the children are not fond of.

My biggest problem was the crust.  When Mary of One Perfect Bite posted a Blueberry Sourcream Tart I knew she solved my problem. The crust was cookie like.  The only ingredient I omitted (which I think would be lovely, but I was playing it safe) was nutmeg.

   They absolutely loved it! Here is what they said, "Can you make this again, tomorrow?", "This is the best cake ever!!" "I want you to make this for my birthday!" "Make this for the 4th of July."  I think I succeded. Before they devoured the tart, I told them it tasted like a  sugar cookie with vanilla pudding and fresh fruit.

So go make this now, you won't be disappointed.



Red and Blue Tart

Cookie crust:
1 1/4 cups all purpose unbleached flour
1/4 tsp. kosher salt
1/2 cup unsalted butter (room temp)
1/4 cup granulated sugar
1 egg seperated

With non-stick cooking spray, spray a 9-inch tart pan with removable bottom.
In an electric mixer bowl mix the butter and sugar together for one minute on medium speed and the egg yolk and mix until blended.  Add the flour and salt and mix until just combined on low speed.
On a surface that has been lightly floured, pour the crust out and shape into a flat disk.
Place the disk into the pan and press it out onto the bottom and up the sides of the pan.  If it breaks smooth out the cracks.  Refrigerate for at least 30 minutes.
While the crust is chilling, pre heat your oven to 375 degrees Farenheit.
With a fork beat the egg  white until it is frothy.  Lightly brush the crust with egg white.  You will not use all of it.  Prick the crust all over with a fork and bake for 15 minutes or until set.  The crust will not get brown (think sugar cookie).  Place on a wire rack until completely cool.
While the crust is cooling make the pastry cream.

Pastry cream:

5 large egg yolks, room temperature

3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon almond extract
1 tablespoon unsalted butter
1 tablespoon heavy cream

In an electric mixer bowl fitted with the paddle attachement beat the egg yolks and sugar for 4 minutes on medium-high speed until very thick.  Reduce the speed to low and add the cornstarch.  With the mixer on low add the hot milk.
Pour this mixture into a medium saucepan and cook on low heat stir this mixture constantly with a wooden spoon until it thickens this took about 7 minutes.  Make sure to scrape the bottom of the pan as you are stirring.  Don't worry once the mixture comes to boil and looks like it is curdling.  Take a whisk and beat it vigorously for 2 minutes.  The mixture will become very thick like pudding.  Stir in the extracts, butter, and cream. Pour the custard through a seive into a bowl.  Place a piece of plastic wrap directly over the surface and chill until cool.

Assemble the tart:

Strawberries cut in half and leaves removed
Blueberries

Take the pastry cream out of the fridge and whisk until smooth.  Fill the tart shell with the cream and add the berries in a decorative pattern.  Chill for about an hour.  Enjoy!

Source: Crust One Perfect Bite, Pastry Cream Barefoot Contessa