Hazelnut Fruit Tart

Pile cream into a hazelnut crust and top with a bevy of fresh fruit for a truly divine dessert.

Hazelnut Fruit Tart
Servings: 8 Prep 40 mins Chill 1 hr or more Bake 350°F 25 mins Cook 9 mins to 10 mins

Ingredients

Crust:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons ground hazelnuts
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, cut into small pieces and chilled
  • 1 egg, lightly beaten
Pastry Cream:
  • 2 cups milk
  • 1/3 cup sugar
  • 1/2 vanilla bean, split in half
  • 4 egg yolks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons hazelnut liqueur
Topping:
  • 1 pint strawberries, hulled and sliced (1-1/2 cups)
  • 2 kiwis, peeled and sliced
  • 2 bananas, sliced
  • 1 container (1/2 pint) raspberries
  • 2 tablespoons currant jelly
  • 2 tablespoons ground hazelnuts

Make It

Crust:

1. Mix flour, sugar, hazelnuts and salt in large bowl. Cut in butter with pastry blender until mixture resembles cornmeal.

2. 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. Heat oven to 350 degrees F. Line dough with foil. Fill with dried beans or rice.

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:

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.

6. 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.

7. 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.

8. 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.

9. Place plastic wrap directly on surface of Pastry Cream. Refrigerate to chill thoroughly, up to one day.

Topping:

10. Spread cooled Pastry Cream over bottom of cooled tart shell. Arrange fruit over top.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 357, Fat, total (g): 13, chol. (mg): 157, sat. fat (g): 6, carb. (g): 53, fiber (g): 4, pro. (g): 8, sodium (mg): 118, Percent Daily Values are based on a 2,000 calorie diet.