Summer Fruit Tart

Meal Type

Cuisine

Summer Fruit Tart

Demonstrated by: Chef Angela Fomar-Smith.
Cooking with Y. Hata & Co. on November 14, 2004.

Ingredients:

3/4 cup plus 1 tablespoon flour
1/2 cup sugar
1 vanilla bean, split
2 cups milk or heavy cream
5 egg yolks, beaten
Pinch of salt
About 16 Hafner® mini tart shells or 2 11-inch tart shells (available at Y. Hata/Hans Weiler Foods)
Assorted fresh fruits (such as grapes, sliced kiwi, blueberries, strawberries, etc.)
2 pkgs (1.1 oz size) Oetker instant fruit glaze (available at Y. Hata/Hans Weiler Foods) or 1/2 cup fruit jam or jelly (such as apricot, strawberry, guava, or passion fruit) Coarse sugar or powdered sugar for topping

In a saucepan, combine flour, sugar, vanilla bean, and milk; scald.
Whisking constantly, stir a small amount of the hot mixture into eggs.
Stirring constantly, add egg mixture back into saucepan and cook until thickened; cool and remove vanilla bean.
Spoon into tart shells; top with fresh fruit.
Prepare fruit glaze according to package directions or warm the jam until just melted; brush glaze over top of fruits.
Sprinkle with sugar.

Makes about 16 servings.

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