A classic dessert recipe to have in your personal cookbook is a fresh fruit tart. Filled with delicious custard and topped with the freshest and your favorite fruit of the season, this dessert is also a beautiful, and more importantly delicious grand finale to a meal.
As I approached the recipe, I searched for a crust that would offer complementary flavor with the fruit topping as well as stability for the filling. I discovered when researching which filling recipe to choose, the options ranged from cream cheese to mascarpone, but I wanted a quality custard filling, similar to what one would taste when biting into a buttery éclair or cream buff. And I found one. Below is the simply luxurious recipe.
The components that stand out and make the difference are the fresh Oregon strawberries picked up at a local produce market, the lemon zest in the pastry dough and the eliminate of a glaze. Why not let the flavor of the fruit do all of the work? It truly does want to. Another detail that was decided upon after tasting the tart was a need, due to the freshness of the strawberries, to reduce the amount of sugar in the custard. As you will see in the recipe, the original recipe called for 3/4 cup, but I would reduce it to 1/2 cup, again depending up on the sweetness of the particular fruit you choose.
While the custard takes time to make, as you have to stir it constantly, it is hard to go wrong as long as you are stirring it the entire time. The key to the crust staying in place is freezing it prior to baking. For me, this was the aha moment for a beautiful pre-baked crust.
Bring on a picnic, serve at your next spring or summer dinner party and enjoy!
~View more TSLL Dessert recipes here.