Fruit Tart

Availability: In stock

Yield : 4 Mini Tarts
For the crust:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 tablespoons sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt

For the filling:
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 1 cup milk, divided
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, cut into cubes
  • 1 cup fresh fruit

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Additional Info
Prep Time: 12 minutes
Cook Time: 15 minutes
Level: 1
Yield : 4 Mini Tarts

Preheat the oven to 350°F.

Prepare the crust:
  • Combine butter and sugar in medium bowl; mix together with a rubber spatula.
  • Add egg yolks and mix to combine.
  • Add flour and salt and stir until mixture resembles coarse crumbs.
  • Press 2/3 cup of mixture into each cavity of the 4-Cup Tartlett Pan.
  • Place in freezer for 15 minutes.
  • Transfer to oven and bake 15 to 20 minutes, or until golden.
  • Let cool; set aside.

Prepare the filling:
  • Whisk together sugar and cornstarch in a medium saucepan.
  • Add milk; cook over medium heat, whisking often until sugar has dissolved.
  • Add egg yolks, lemon juice, lemon zest and vanilla extract; continue cooking, whisking constantly until thick and boiling, about 4 to 5 minutes.
  • Remove from heat; add cream cheese and whisk until fully melted and combined.
  • Pour filling into baked crusts.
  • Transfer to refrigerator and let chill at least one hour.
  • Top with fresh fruit before serving.

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