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

Source: Family Circle
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Ingredients

Crust:
Pastry Cream:
Topping:

Directions

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

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  • 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.

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  • Heat oven to 350°F. Line dough with foil. Fill with dried beans or rice.

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  • Bake in 350°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.

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Pastry Cream:
  • 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.

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  • 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.

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  • 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.

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  • 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.

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

Topping:
  • Spread cooled Pastry Cream over bottom of cooled tart shell. Arrange fruit over top.

Nutrition Facts

357 calories; 13 g total fat; 6 g saturated fat; 157 mg cholesterol; 118 mg sodium. 53 g carbohydrates; 4 g fiber; 8 g protein;

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