This is my adaptation of Christine Farber's Custard Tart With Spring Fruits from her Mes Tartes book, which by the way, the book that I really adore and use it a lot to make sweet and savory tart. The original recipe for pastry cream only uses fresh vanilla bean for flavoring, but I substituted vanilla with lemon verbena from my garden. As for the fruits, I suppose you can use any kind of your favorite fruit combination. But for now, I just want to enjoy as much berries as I can, while they are still plenty in the farmer's market.
Summer Berries and Golden Kiwi Tart With Lemon Verbena Creme Pâtissière
Recipe adapted from Christine Farber's book, Mes Tartes
Make 1 (10 inch) tart
450 g sweet pastry, recipe follows
500 g Lemon Verbena Creme Pâtissière, recipe follows
200 - 225 g red raspberry
100 g wild blueberry
3 golden kiwis, peeled - sliced
4 - 5 strawberries, halved
Roll out sweet pastry to fit a 10 inch tart pan. Trim off the excess. Prick all over with fork, refrigerate at least 30 minutes.
Preheat oven to 350 F.
Bake tart for 10 minutes. Remove from oven, then paint the pastry using pastry brush with lightly beaten egg, it helps the pastry from being soggy when fill with custard, and keep its crunch. Return it to the oven, continue to bake for another 8 to 10 minutes. Remove from the oven, un mold, then transfer the tart shell onto wire rack to cool completely. Once the tart shell is cooled, fill with crème pâtissière, and the fruits. Start with raspberries, golden kiwis, wild blueberries, and strawberry slices. Serve immediately.
500 g pastry flour
150 g confectioner's sugar
300 g butter, cut into large chunks
2 eggs, lightly beaten with fork
1/2 tsp salt
2 tbs vanilla sugar
Place all ingredients in a food processor, pulse a few seconds until the dough almost comes together, it's okay if a few chunks of butter still visible here and there. This will make the pastry even more tender and flakier. Gather the dough and form into ball, then flatten it into a disc. Wrap with plastic, refrigerate at least for 3 hours, or overnight.
For Lemon Verbena crème pâtissière
500 g (2 cups + 2 tbs) whole milk
3 leaves lemon fresh verbena
125 g extra-fine sugar
5 egg yolks
50 g whipping cream
40 g potato starch or corn starch
Bring the milk, 60 g sugar, and the lemon verbena to simmer in a heavy-bottomed sauce pan, remove from the heat, and over the pan to infused the verbena.
Meanwhile, combine the remaining sugar with potato or cornstarch. Add the egg yolks and whipping cream. Using a whisk, mix well to make sure there aren't any lump left.
Discard the verbena leaves. Slowly add the milk to the egg mixture, keep whisking while you do this. Pour the mixture back to the pan, return it to the stove and set it over medium heat. Whisk constantly until the mixture starts to boil. Turn the heat to low, let it simmer for 10 minutes while still stirring constantly. The cream should be thick and smooth.
Pour the cream into a bowl. Place a piece of plastic wrap directly on pastry cream to prevent skin forming. let it cool at room temperature. Once cooled, chill in the refrigerator, ideally 24 hour before using.