All these summery recipes in my mailbox are making me hungry.
Kiwi-Strawberry Tart (serves 6-8)
1 cup flour
1/3 cup unsalted butter near room temperature, cut into small pieces
1 tsp sugar
¼ tsp salt
1 tbsp cold milk
1 1/3 cups milk
3 large egg yolks
¾ cup powdered sugar
1 tsp vanilla extract
2 large kiwis, peeled and sliced
1 pint strawberries, rinsed, hulled, and sliced
3 tbsp sugar
Powdered sugar for dusting
Make the pastry cream first, because it needs to have enough time to chill. To make the cream, bring the milk to a boil in a saucepan. Whisk together the egg yolks and sugar in a mixing bowl. Sift in the cake flour and continue whisking while pouring the hot milk into the mixture. Put the custard in a clean saucepan and return it to medium-low heat, whisking it until it boils again. Remove the pan from the heat and continue to whisk in order to remove lumps. Once the cream is smooth, switch to using a spatula and return the pan to the heat. Stir while the mixture bubbles for two minutes. Then remove the heat and stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator. To prevent any skin from forming, let the plastic wrap touch the surface of the cream.
Next you want to make the pastry itself. The first step is to measure the flour onto a work surface and make an indentation in the center, like a well. Place the cut butter, egg, extra yolk, sugar and salt into the well. Mix together with a fork and gradually add the flour to make soft dough. Then add the cold milk and smear the dough with the heel of your hand. Using your hand helps to ensure that everything is mixed well. Gather the dough together and wrap in plastic. Chill the dough for at least an hour, but preferably overnight. Once chilled, roll the pastry out between two sheets of wax paper to fit an 8″ springform pan. Remove the top sheet of wax paper and invert the dough into the mold. Gently press the edges of the dough into the sides of the form. Prick the bottom with a fork, cover and refrigerate for at least 30 minutes. If you are pressed for time, you can freeze it for 10 minutes.
Preheat the oven to 375F. Bake the tart shell until it’s lightly colored, usually about 12-15 minutes. Remove from the oven and cool.
When the tart shell is cool, remove the pastry cream from the refrigerator and spread it over the bottom of the shell with a spatula. Then alternate rows of sliced kiwi and strawberries over the custard. The finished tart can stay in the refrigerator for several hours. Dust with powdered sugar just before serving and enjoy!