Description
Chocolate shortbread tart with pastry cream and fresh fruit.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- 4 tablespoons unsweetened cocoa powder
- 1 pinch salt
- ½ cup butter
- 3 tablespoons butter
- 1 egg
- 1 egg yolk
- 2 cups milk
- 2 eggs
- ⅓ cup white sugar
- 6 tablespoons all-purpose flour
- 1 (2-inch) strip of lemon zest
- 7 pitted fresh cherries, or more to taste
- 2 fresh peaches – peeled, pitted, and sliced
- 2 large kiwis, peeled and sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour
- sugar
- cocoa powder
- and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
- Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until dry to the touch
- about 25 minutes.
- Meanwhile
- prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
- Whisk eggs
- sugar
- and flour together in a large bowl until smooth. Whisk in hot milk
- a little at a time
- until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook
- whisking constantly
- until pastry cream thickens and comes to a boil
- 5 to 7 minutes. Remove from heat
- discard lemon zest
- and let cool.
- Remove tart crust from the oven and let cool to room temperature
- about 20 minutes.
- Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 8