Summer has finally arrived in Switzerland and what goes better with this wonderful and sunny weather than a light, flavorful and refreshing dessert?! This Tart with the fluffy pastry cream and topped with seasonal fruits will be the star on your summer party.
Marke 12 mini Tarts or for a 22 cm tart pan:
For the pastry:
Lightly grease the upside of the muffin pan and preheat the oven to 180° C
- 110 g butter, room temperature
- 225 g flour
- 80 g confectioners sugar
- 1 teaspoon lime zest
- 1 egg
- 100 g dark chocolate couverture
In a large bowl add the flour, confectioners sugar, butter and lime zest and gently work the butter into the flour and sugar with your fingertips, until the mixture resembles breadcrumbs.
Add the egg and gently mix with your hands until the dough comes together.
Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Dust a clean work surface and rolling-pin with flour and roll out the dough until about 3 mm thick.
Cut out circles with a round shaped cookie cutter, turn the muffin pan upside down, form the pastry over and around the pan.
Refrigerate the dough for another 30 minutes.
Bake it in the oven for about 15 – 20 minutes or until golden.
Then transfer the shells to a wire rack and let cool completely.
Melt the chocolate couverture gently and spread a thin layer of the chocolate couverture over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Then let the glaze dry.
For the pasty cream:
- 5 dl milk
- 5 egg yolks
- 200 g sugar
- 1/2 sachet of vanilla sugar or 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 20 g flour
- 20 g cornstarch
- 150 g whipping cream
Heat the milk in a pan over low heat and bring the mixture to boil, then remove the milk from heat.
Mix the egg yolks, the sugar, the vanilla sugar, the flour, the cornstarch in a bowl. Than stir the egg mixture in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture it thickened.
Pour the cream through a sieve into a stainless steel bowl and allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 2 hours.
Beat the whipping cream until stiff and fold in the cream and set aside back in the refrigerator until ready to use.
Assemble the tarts:
- 1 – 2 Peach, sliced and peeled
- about 50 g Raspberries
- about 50 g Blueberries
- 30 g confectioners sugar
Spread the pastry cream onto the bottom of each of the Tart shells and add the fruits.
Sprinkle over the confectioners sugar and ENJOY!