Vanilla Bean Custard Fruit Tart

Each separate part of this tart is finger-licking good so you can just imagine how incredible it is when it all comes together.  I may or may not have taken a few (large) tastes of the custard before putting it into the crust.  Speaking of the crust, it has this little bit of sweetness to it that complements the custard perfectly.  Use whatever fruits tickle your fancy or whatever is in season at the time.  And not only does it taste great, it looks really pretty too. 

Vanilla Bean Custard Fruit Tart

Number of Servings: 8
Time to Prepare: 2 hours 15 minutes

• 1 1/4 cups milk
• 1 vanilla bean
• 3 egg yolks
• 1/4 cup sugar
• 2 Tbsp flour
• 2 Tbsp cornstarch
• 1/4 cup half and half
• 1 1/2 cups flour
• 1/2 cup butter
• 1/4 cup sugar
• 1 egg, lightly beaten
• ice water
• 1/2 cup strawberry jam
• 1 Tbsp water
• 3 cups fruit (peaches, kiwi, strawberries, blackberries, blueberries, raspberries, etc.)

In a medium stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon.  Sift the flour and cornstarch together and then add to the egg mixture, mixing until smooth.

Meanwhile, in a saucepan combine the milk and vanilla bean on medium heat until boiling.  Remove from heat take the vanilla bean out.  Pour the hot milk slowly into the egg mixture, whisking constantly to prevent curdling. Slice the vanilla bean lengthwise and scrape the seeds out into the egg mixture.

Place the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk constantly for another 30 – 60 seconds until it becomes thick like pudding.

Remove from heat and immediately whisk in the half and half. Pour into a clean bowl and immediately cover the surface with plastic wrap (touching the surface of the custard). Cool. If not using right away refrigerate until needed, up to 3 days.

Put the 1 1/2 cups flour in a medium bowl and cut in the butter until it resembles coarse meal.  Gradually add the beaten egg, beating just until incorporated.  Add ice water slowly, as needed, until the dough comes together.  Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Roll our the dough about an inch larger than your tart pan.  Gently lay in pan and lightly press pastry into bottom and up sides of pan.  Cut off any excess.  Cover and refrigerate for 20 minutes.

Preheat oven to 400 degrees. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and bake 5 more minutes until the crust is completely cooked.  Cool crust on wire rack.

Stir the jam and 1 Tbsp water together in a small bowl.  Heat in the microwave until smooth, then let cool slightly.  Brush glaze on cooled crust and let dry for 20-30 minutes.  Spread the custard into the crust. 

Slice strawberries, kiwi, peaches, etc.  Arrange fruit on top of the custard in overlapping concentric circles, making sure to cover as much of the custard as possible.  Brush fruit with remaining glaze and serve.

Source: adapted from Karen in the Kitchen
Produce used: Peaches, kiwi, strawberries, blackberries, blueberries, raspberries