Chocolate Fruit Tart
Chocolate shortbread tart with pastry cream and fresh fruit.
- Serves: 1 person
- 2½ cups all-purpose flour
- ½cup white sugar
- 4tablespoons unsweetened cocoa powder
- 1pinch salt
- ½cup butter
- 3tablespoons butter
- 1egg yolk
- 2cups milk
- ⅓cup white sugar
- 6tablespoons all-purpose flour
- 1(2-inch) strip of lemon zest
- 7pitted fresh cherries, or more to taste
- 2fresh peaches - peeled, pitted, and sliced
- 2large kiwis, peeled and sliced
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Whisk 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.
Step 3Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
Step 4Bake in the preheated oven until dry to the touch, about 25 minutes.
Step 5Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
Step 6Whisk 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.
Step 7Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
Step 8Unmold 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.