Many people like to reserve their dessert calories to indulge in chocolate mousse or a double fudge chocolate cookie, especially those watching their waistlines. But there must be something said about fruit tarts. After all, aren’t they just a tad healthier?
I’ve been on the fruit tart kick since Memorial Day weekend when I made my raspberry tart with homemade strawberry jam. This past weekend I changed it up a little and used strawberries and kiwis. I also used a Cognac pastry cream as my base which complemented the acidity of the fruit and tenderness of the crust.
Same pastry dough used in Raspberry Tart with Homemade Strawberry Jam
For the pastry dough:
- 250 grams flour
- 150 grams butter
- pinch of salt
- 1 small cup of water
1. In a bowl, mix together the flour, butter and salt.
2. Using your fingers to mix the dough, gradually add water. Be careful not to add too much water.
3. Knead the dough consistently so that it does not harden.
4. Roll up in a ball and let it rest in a cool place overnight. (Letting the dough rest is key!)
For the Cognac pastry cream:
- 1/2 liter milk
- 50 grams flour
- 100 grams sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsps cognac (or rum)
1. Beat the egg yolks with the sugar and vanilla until they whiten. Add flour and mix.
2. Add the mixture into the boiling milk and mix cream until it thickens.
3. Let boil a few seconds, then add the cognac.
4. Place in a shallow dish and let cool in refrigerator.
Assembling the tart:
- pastry dough
- 1 lb fresh strawberries, sliced lengthwise into 3
- 3 kiwis, peeled and sliced lengthwise into 4
- Cognac pastry cream
1. Preheat oven to 375°F.
2. Roll out the dough to desired thickness and place in buttered and floured tart mould.
3. Prick the dough with a fork so that it does not rise and place in oven for 20 minutes.
4. When the dough is cooked, remove it from the oven and let cool.
5. Coat the bottom of the dough with the pastry cream.
6. Place the strawberry and kiwi slices on top of the cream arranging them as you wish.