Rebecca Locks Down


Lemon Fruit Tarts
June 28, 2007, 8:40 pm
Filed under: Chef-ing

Not much to this blog post, I just wanted to show the fruit tarts that I made about two weeks ago on a whim. There’s really only a recipe fo the pastry cream that I used to fill the tarts with because I bought the tart shells and the topping is fruit. They are really simple but really good. I used the pastry cream recipe from Cream Puffs I, but I cut the recipe in half and altered it a bit to make it lemony. The pictures are pretty bad, the lighting was weird on that day… and I only got to eat one tart… so I might make them again in the near future and take some better pics.

Lemony Fruit Tarts

12 tart shells, baked according to package directions
1/4 cup white sugar
2-1/2 tablespoons all-purpose flour
1 pinch salt
1 lemon, juiced and zested
1 cup milk (approximately)
1 egg yolk, beaten
Fruit for decorating

In a small saucepan, combine the sugar, flour and salt. Just before adding to the pan, add enough milk to the lemon juice and zest to yield one cup. Stir in the lemon-milk mixture a bit at a time into the saucepan until smooth. Bring to a boil, stirring constantly. When thickened, stir in a bit of the hot mixture into the egg yolk and stir well. Return the mixture to the saucepan and heat until boiling. Turn off the heat and let the mixture thicken (while stirring) until it is a bit thicker than pudding. Remove from heat and let it cool to room temperature. Fill the tart shells with the cooled pastry cream and chill for half an hour before decorating with fruit (so the fruit doesn’t sink into the cream).

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