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1
First make the crust according to.
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2
Make the tart filling.
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3
Add butter, sugar, eggs, and almond powder to a bowl, in that order.
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4
Cover with plastic wrap and refrigerate for 1 hour.
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5
Make the Custard Cream.
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6
In a bowl, add egg yolks, sugar, and flour, and mix.
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7
Warm milk in a pan, then add the mixture in Step 3.
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8
Use a tea strainer and strain the mixture back into the sauce pan.
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9
Turn the heat to medium.
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10
Keep stirring until it hardens.
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11
It's difficult to describe, but it should feel stiff when stirred.
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12
After hardening, it will become sticky and loose.
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13
At this point, remove from heat.
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14
Place in a shallow container, cover with plastic wrap and quickly chill in the refrigerator for 20 minutes.
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15
When chilled, strain through a sieve (this will make it smooth).
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16
Take 35 g of custard and add to the filling.
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17
Spread the mixture evenly in the crust.
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18
Bake for 35-40 minutes at 340F/170C.
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19
When cooked through, remove from the oven and cool completely.
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20
Whip the remaining custard with heavy cream until peaks form.
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21
Place in a pastry bag.
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22
Pipe the cream in a 1 cm diameter, circling the top of the tart.
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23
Dust the edges with powdered sugar.
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24
Cut the fresh fruit in various sizes and arrange on top.
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25
Brush the fruits with nappage pastry glaze and it's done.
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26
I made this with a generous amount of strawberries.
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27
Try when strawberries are cheap.
