Fresh fruit and pastry cream are added to a chocolate shortbread tart.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 tart |
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- 4 tablespoons unsweetened cocoa powder
- 1 pinch salt
- ½ cup butter
- 3 tablespoons butter
- 1 egg
- 1 egg yolk
- 2 cups milk
- 2 eggs
- ⅓ cup white sugar
- 6 tablespoons all-purpose flour
- 1 (2-inch) strip of lemon zest
- 7 pitted fresh cherries, or more to taste
- 2 fresh peaches – peeled, pitted, and sliced
- 2 large kiwis, peeled and sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
- Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until dry to the touch, about 25 minutes.
- Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
- Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
- Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
- Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 186 mg |
| Sugars | 28 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |