Hazelnut Fruit Tart
Pile cream into a hazelnut crust and top with a bevy of fresh fruit for a truly divine dessert.
Ingredients
-
Crust:
-
1 cup all-purpose flour
-
1/4 cup sugar
-
2 tablespoons ground hazelnuts
-
1/4 teaspoon salt
-
1/4 cup (1/2 stick) butter, cut into small pieces and chilled
-
1 egg, lightly beaten
-
Pastry Cream:
-
2 cups milk
-
1/3 cup sugar
-
1/2 vanilla bean, split in half
-
4 egg yolks
-
2 tablespoons all-purpose flour
-
2 tablespoons cornstarch
-
1 teaspoon unflavored gelatin
-
2 tablespoons hazelnut liqueur
-
Topping:
-
1 pint strawberries, hulled and sliced (1-1/2 cups)
-
2 kiwis, peeled and sliced
-
2 bananas, sliced
-
1 container (1/2 pint) raspberries
-
2 tablespoons currant jelly
-
2 tablespoons ground hazelnuts
Directions
1.
Crust: Mix flour, sugar, hazelnuts and salt in large bowl. Cut in butter with pastry blender until mixture resembles cornmeal.
2.
Make a well in center of flour mixture; add egg to well. Mix egg into flour with fork just until dough comes together. Pat into bottom and up sides of ungreased 9-inch tart pan with removable bottom. Cover; refrigerate 1 hour or up to 2 days.
3.
Heat oven to 350 degrees F. Line dough with foil. Fill with dried beans or rice.
4.
Bake in 350 degrees F oven 15 minutes. Remove foil and beans. Bake 10 minutes, until shell just starts to brown. Let cool in pan on rack 5 minutes. Remove crust from pan to rack and let cool completely.
5.
Pastry Cream: Mix milk and half the sugar in saucepan. Scrape seeds, pulp from bean into pan; add bean. Bring to boiling. Remove from heat; steep 15 minutes. Discard bean.
6.
Whisk yolks and other half of sugar in bowl until lemon colored and smooth. Sift in flour and cornstarch; whisk until well blended and smooth.
7.
Whisk 1/2 cup hot milk mixture into yolk mixture. Pour yolk mixture into milk mixture in saucepan. Bring to boiling, whisking constantly; boil 2 minutes, whisking occasionally.
8.
Sprinkle gelatin over liqueur in small bowl. Stir to dissolve gelatin, gently heating if necessary. Stir into egg mixture; strain if lumpy. Place bowl in ice bath; cool, gently stirring occasionally, 15 minutes.
9.
Place plastic wrap directly on surface of Pastry Cream. Refrigerate to chill thoroughly, up to one day.
10.
Topping: Spread cooled Pastry Cream over bottom of cooled tart shell. Arrange fruit over top.
Nutrition information
Calories 357, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 157 mg, Sodium 118 mg, Carbohydrate 53 g, Fiber 4 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Coconut-Banana Creme Brulee (The Beaufort Inn)
Give a creme brulee a tropical makeover by adding coconut and rum to the custards and adding bananas to the broiled sugar topping.
See RecipeMore Great Recipe Ideas from Family Circle
