Chocolate shortbread tart with pastry cream and fresh fruit.
Ingredients
- ½ cups all-purpose flour: 2 piece
- white sugar: 0.5 cup
- unsweetened cocoa powder: 4 Tbsp
- pinch salt: 1 piece
- butter: 0.5 cup
- butter: 3 Tbsp
- egg: 1 piece
- egg yolk: 1 piece
- milk: 2 cups
- eggs: 2 piece
- white sugar: 0.33333 cup
- all-purpose flour: 6 Tbsp
- (2-inch) strip of lemon zest: 1 piece
- pitted fresh cherries: 7 piece (to taste)
- peaches: 2 piece (sliced, fresh)
- kiwis: 2 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
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Bake in the preheated oven until dry to the touch, about 25 minutes.
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Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
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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.
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Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
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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.
