This fruit tart is truly a masterpiece. Sweetened sour cream pastry filling is layered underneath a bounty of fresh summer fruit, making this a dessert no one will forget.
- Bake piecrust according to package instructions, and let cool.
- In a large saucepot over medium heat, whisk together half-and-half, vanilla, and ¼ cup sugar. Bring to a scald of 180°F, whisking frequently.
- In a large bowl, whisk together yolks with remaining sugar until fluffy. Using a ladle, pour the hot half-and-half in a thin stream into the egg mixture, while whisking, to temper the eggs. Pour mixture back into the pot, and whisk in cornstarch mixture. Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and let cool to room temperature. Fold in sour cream until combined. Keep refrigerated until ready to assemble.
- Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until ready to slice and serve. Garnish with mint.
You may also like:
| Mar 25, 2020
Make Your Own Can Planters
| Jul 8, 2021
Tips for Redesigning Your Patio Space
| Feb 17, 2020
Trash vs. Recycle: Do You Know When to Trash it?
| Dec 14, 2017
House Selling Checklist
| Jun 9, 2020
These Tips Are Your North Star For Home Decorating
| Jul 30, 2020