Hazelnut Fruit Tart

Hazelnut Fruit Tart
Pile cream into a hazelnut crust and top with a bevy of fresh fruit for a truly divine dessert.
Makes 8
Prep 40 m
Chill 60 m
Bake 25 m
Cook 9 - 10 m
Chill or more

Ingredients

Crust:

Pastry Cream:

Topping:

Directions

Crust:

  1. 1 of 4 Mix flour, sugar, hazelnuts and salt in large bowl. Cut in butter with pastry blender until mixture resembles cornmeal.
  2. 2 of 4 Make a well in center of flour mixture; add egg to well. Mix egg into flour with fork just until dough comes together. Pat into bottom and up sides of ungreased 9-inch tart pan with removable bottom. Cover; refrigerate 1 hour or up to 2 days.
  3. 3 of 4 Heat oven to 350 degrees F. Line dough with foil. Fill with dried beans or rice.
  4. 4 of 4 Bake in 350 degrees F oven 15 minutes. Remove foil and beans. Bake 10 minutes, until shell just starts to brown. Let cool in pan on rack 5 minutes. Remove crust from pan to rack and let cool completely.

Pastry Cream:

  1. 1 of 5 Mix milk and half the sugar in saucepan. Scrape seeds, pulp from bean into pan; add bean. Bring to boiling. Remove from heat; steep 15 minutes. Discard bean.
  2. 2 of 5 Whisk yolks and other half of sugar in bowl until lemon colored and smooth. Sift in flour and cornstarch; whisk until well blended and smooth.
  3. 3 of 5 Whisk 1/2 cup hot milk mixture into yolk mixture. Pour yolk mixture into milk mixture in saucepan. Bring to boiling, whisking constantly; boil 2 minutes, whisking occasionally.
  4. 4 of 5 Sprinkle gelatin over liqueur in small bowl. Stir to dissolve gelatin, gently heating if necessary. Stir into egg mixture; strain if lumpy. Place bowl in ice bath; cool, gently stirring occasionally, 15 minutes.
  5. 5 of 5 Place plastic wrap directly on surface of Pastry Cream. Refrigerate to chill thoroughly, up to one day.

Topping:

  1. 1 of 1 Spread cooled Pastry Cream over bottom of cooled tart shell. Arrange fruit over top.
Nutrition Information for Hazelnut Fruit Tart
Servings Per Recipe: 8
Per Serving: 6 g sat. fat, 157 mg chol., 13 g Fat, total, 118 mg sodium, 4 g fiber, 53 g carb., 8 g pro., 357 kcal cal.