After my mom told me that my dad had drank all their cream with his cereal (he has a high metabolism, luckily), I tried this recipe out with no cream and fewer egg yolks. It turned out perfectly, so consider it a lower-fat version! It still tasted exactly the same, too. The crust is soft, tender, melts in your mouth and yet is strong enough to hold up the smooth, creamy custard filling that tastes like the best vanilla pudding in the world. Top it off with any kind of fruit you want, though I prefer berries for their color and tartness.
You need this tart in your life, because it’s easy and pretty and tastes like a creamy, crisp, fruity, vanilla-coated dream. Everytime I make it, it gets devoured! You can top with any fruit you desire- kiwi is nice because it adds a pretty green color, and raspberries would taste amazing. But if nothing else, make the crust and just eat it, it’s so tender and flaky and perfectly flavored. Well, also make the filling because it’s perfectly sweet and creamy. Oh, just make it all!
1 ¼ c. flour
2/3 c. powdered sugar
8 T. cold butter, cut into small pieces
1 large egg yolk
1 T. milk
1 t. vanilla
2 c. milk
1 vanilla bean, optional
½ c. sugar, divided
4 large egg yolks
3 T. cornstarch
4 T. cold unsalted butter, cut into 4 pieces
2 t. vanilla
Fruit, for topping
Place flour, sugar, and salt in a food processor. Scatter butter pieces over flour mixture; process until it resembles coarse meal. Add egg yolk, milk and vanilla and process until dough just comes together. Wrap dough in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator. Unwrap and roll dough on a lightly floured surface into a 13-inch round. Place dough in a 9-inch pie pan, mold it and remove excess. Shape corners into design if desired. Freeze shell for 30 minutes.
Preheat oven to 375° F. Set shell on baking sheet, press foil on top and over edge, and fill with pie weights or dry beans. Bake for 30 min, rotating halfway through. Remove from oven, remove foil and weights, and continue to bake until deep golden brown, 5-8 minutes. Transfer to wire rack to cool.
Meanwhile, heat milk, vanilla bean, and 6 T. of sugar in saucepan over medium-high heat until simmering, stirring occasionally. Combine egg yolks, 2 T. sugar, and cornstarch in medium bowl and whisk until mixture is creamy, about 15 seconds.
When milk mixture reaches a simmer, slowly add it to egg yolk mixture, whisking constantly. Return mixture to saucepan and bring to a simmer over medium heat, whisking constantly until thickened, 1-2 minutes. Remove from heat and whisk in butter and vanilla. Press plastic wrap directly on surface to prevent skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.
To assemble, spread cold pastry cream evenly over bottom of tart shell. Arrange fruit on top as desired. Serve cold. Store in refrigerator for up to 3 days.
Adapted from: Annie’s Eats