(Serves 6-8)
There is a local restaurant that we enjoy going to for special occasions. The place has been there for many years and is a fixture in the neighborhood it is named after. They used to have an amazing brunch buffet every weekend, sadly since the pandemic they only have it a few times a year – Mother’s Day, Father’s Day, and Easter. So sad. The desserts they serve are showstoppers and my favorite are the individual fruit tarts that are the perfect balance of light and rich. This recipe is inspired by those treats so I can satisfy my craving any weekend throughout the year. This recipe is a sized-up version to make it simpler than using individual tart pans. Any type of berry or a combination works to top the tart, I use raspberries here but often make it in the summer for July 4th with a mix of strawberries, raspberries and blueberries. Kiwi and strawberry are also quite tasty. It is a delightful recipe and is make-ahead by design so is great for hosting or taking to a gathering. It will make more than enough pastry cream than is needed for this recipe – which doesn’t hurt my feelings as it can be used for so many things (or eaten with a spoon straight from the bowl). The recipe requires a bit of whisking and chilling time, but your patience will be rewarded.
You Will Need:
Crust:
- 1 ¼ cups graham cracker crumbs
- ¼ cup sugar
- 1/3 cup melted butter
Pastry Cream:
- 2 cups whole milk
- 1 tablespoon vanilla bean paste – I like this one (paid link) – it tastes better than any other I’ve tried
- 6 egg yolks
- 2/3 cup sugar
- ¼ cup cornstarch
- 1 tablespoon butter, cold
Topping:
- Berries, for topping – I use 6 ounces of fresh raspberries
Instructions:
- Place the milk in a medium saucepan over medium heat and bring to a simmer.
- Put the egg yolks, sugar, and vanilla bean paste into a heatproof bowl and whisk until smooth and lighter in color. Sift in the cornstarch and whisk until there are no lumps.
- Temper the egg mixture by pouring about a half cup of the hot milk into the egg mixture while whisking constantly. Then slowly add the rest of the hot milk while continuing to whisk until combined. Strain the mixture through a fine mesh sieve and put it back into the saucepan.
- Cook over medium heat for 5-8 minutes while whisking constantly until thickened and slightly bubbling. Add the butter and stir until melted.
- Transfer the finished pastry cream to a bowl and cover with plastic wrap, placing the wrap directly on the surface to avoid skin from forming on top. Set in the fridge to cool for 2 hours or up to overnight.
- Meanwhile, make the crust – Preheat oven to 375 degrees.
- Combine the graham cracker crumbs, sugar and butter and mix until the consistency of wet sand. You can do this in a bowl with a fork or by pulsing in a food processor.
- Firmly press the crumbs into the bottom of a 4” x 14” rectangular tart pan with a removeable bottom. I use this one (paid link). Start out using a fork, getting into the corners and fluted sides. Then press with the bottom of a small glass to even out the center.
- Bake the crust for about 6 minutes, just until very lightly browned. Set aside to cool completely.
- Once the pastry cream is chilled and the crust is completely cooled, carefully remove the crust from the from the pan by pushing up to get it out of the frame. Leave the crust on the metal bottom and transfer the whole thing to a serving plate.
- Top the crust with a thick layer of the pastry cream, stopping just shy of the crust edge. Cover with plastic wrap and refrigerate for 6-8 hours.
- Just before serving, top with berries of your choosing. Cut into slices and enjoy.
