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Issue 594: Custard Fruit Tart

Rivky Kleiman

So rich and sweet and delicious, you might not save any for your guests…

Wednesday, May 30, 2018

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger

I only make this dessert when I have a full house. If not, I find myself just taking one more small bite… Consider yourself warned.

Ingredients

Serves 6


Tart Shell
  • • 1½ cups flour
  • • 1½ Tbsp sugar
  • • ½ tsp salt
  • • 1 cup (2 sticks) margarine, cold
  • • 2 Tbsp cold water
  • • 1 egg yolk

Custard
  • • 2 Tbsp flour
  • • ½ cup sugar
  • • 1 Tbsp cornstarch
  • • 2 cups or 1 13.5-oz (385-g) can
  • coconut milk
  • • 3 egg yolks
  • • 1 tsp vanilla extract

Topping
  • • ½ cup pareve whipping cream
  • • 1 pint strawberries, cleaned and halved
  • • 1 pint blueberries
  • • ¼ cup apricot preserves


Preparation

In a 2-quart saucepan, combine the flour, sugar, and cornstarch for the custard. Using a whisk, beat in the coconut milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Cook for 1 minute more. Remove from heat and stir in vanilla. Cover the surface of the custard with plastic and refrigerate for 3 hours.

While the custard is cooling, prepare the tart shell: Measure flour, sugar, salt, and margarine into a medium-sized bowl. Mix together until you have fine crumbs. Add in egg yolk and water and work the mixture until a dough forms. Shape into a ball and cover with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 350°F (180°C). Place dough on a well-floured surface and flour your rolling pin. Roll the dough into a 12-inch (30-cm) circle. Press into an 11-inch (28-cm) round tart pan with a removable bottom. (If you don’t have a tart pan, you can also prepare this in a deep 9-inch/23-cm pie pan.) Cover the tart shell with aluminum foil, pressing down on the foil so it molds to the shape of the shell, and fill with pie weights or uncooked rice or beans. (This will prevent your shell from shrinking.) Bake on a baking sheet for 25–30 minutes.

Remove the shell from the oven and remove the weights and the foil. Return the shell to the oven for another 13–15 minutes until it turns a light golden brown. Remove from the oven and set aside to cool completely.

When the custard is cold, beat the pareve whipping cream at medium speed until stiff peaks form. Fold whipped cream into the custard. Spread the custard filling in the tart shell. Refrigerate until firm, about 1 hour.

To serve, arrange strawberries and blueberries over the custard filling. Heat apricot preserves until smooth and spreadable. Brush over the fruit to give it a shiny glaze.

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