Rainbow Fruit Tart
Serves 10
20 mins prep
50 mins cook
70 mins total
Sweet tart crust with vanilla bean pastry cream filling topped with fresh glazed fruit.
Tart dough
Vanilla bean pastry cream
Fruit layer
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Make the dough
Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours. When ready to bake, preheat the oven to 350°F.
Roll out on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) into a 12-inch circle. Transfer to the 9-inch tart pan and trim edges using a paring knife. If using plastic, you may find it easier to remove the plastic after popping it in the freezer for 5-10 minutes.
Prick tart base with fork. Place a circle of parchment on top of tart and fill with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
Bake for 20-30 minutes. This dough will not take on a lot of color. Remove weights and parchment and return to the oven if the middle is still not done.
Let cool completely. Melt white chocolate and brush the tart bottom. This will prevent soggy bottoms. Chill until chocolate is set.
Make the pastry cream
Warm the milk and vanilla bean until simmering in a medium saucepan. Remove from heat.
Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand or with beaters until light yellow and fluffy.
Add flour and cornstarch and whisk until thoroughly combined and lightened even further.
Slowly stream in warmed milk and vanilla with a ladle while whisking vigorously. Continue slowly adding in the milk mixture until it is all combined.
Return the mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5+ minutes.
Remove from heat and pour into a heatproof bowl. Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill at least 1 hour or place over a bowl of ice to chill it faster.
Assemble the tart
Pipe or spoon chilled pastry cream into the tart shell. Smooth with an offset spatula.
Place sliced fruit on top of pastry cream. I tried to follow ROYGBIV to be true to an actual rainbow. So I did peaches (with dark reddish skin on), then brighter red strawberries, mango, kiwi, blueberries and lastly blackberries. You can use any fruit you’d like though!
I finish by glazing the fruit with warmed, watered down and strained jam. I typically like to use apricot because it does not affect the color of the fruit. This time I only had raspberry jam on hand, which worked perfectly fine. Just use what you have!
Keep chilled. The tart is best served within the day, but will keep for a few days in the refrigerator.
