Rainbow Fruit Tart
Add 3 cups of flour to a food processor.
1
Add 2 tablespoons sugar.
2
Add 1/2 teaspoons salt.
3
Add 1 cup cubed cold butter. Pulse 7-10 times.
4
Add ice water while the food processor is on. Blend just until the dough ball starts to form.
5
Remove the dough to a piece of plastic wrap. Form the dough into a disk and wrap in Saran Wrap.
6
When the dough has chilled let the dough sit out at room temperature for 20 minutes. Preheat the oven to 375 F.
7
Unwrap and roll out evenly (1 inch larger in diameter) than your tart shell. You can sprinkle with flour if it’s sticking to your rolling pin.
8
Place the tart dough into your tart shell.
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Cut any excess dough off the edges of the tart shell. If you have any holes you need to fill in you can use the excess dough.
10
Place a piece of foil inside the tart shell. Bake for 18 minutes.
11
When the tart shell is done, remove it from the oven and immediately press the bottom down gently with the bottom of a glass cup. Prick with a fork.
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Bake for another 15 minutes. Then let it cool completely.
13
Next make the custard. Add 1 1/2 cups milk to a saucepan heated over medium heat.
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To a mixing bowl add 3/4 cup granulated sugar. Then separate 5 eggs. You will only need the yolks.
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Add the egg yolks to the bowl and whisk to combine until the mixture turns pale yellow.
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Add 3 tablespoons corn starch. Whisk to combine.
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Add 1 teaspoon vanilla bean paste or extract and the salt.
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Add 1 cup of the hot cream to the egg mixture and whisk immediately. We are tempering the eggs. Once combined then add the rest of the cream.
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Place the mixture back into the saucepan and put over medium low heat. Stir constantly until thickened (about 3 minutes).
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Make sure to continuously stir so it doesn’t burn.
Once you see it starting to thicken whisk continuously and remove from the heat.
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Place in a bowl. Stir for 30 seconds to cool slightly.
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Cover with Saran Wrap (directly on the custard). Refrigerate for at least 4 hours.
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When you are ready to assemble the tart prepare the fruit.
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Prepare the fruit.
Prepare the fruit.
Add the chilled custard to the cooled tart shell and spread into an even layer.
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Start making the rainbow by adding the red layer with strawberries and raspberries at the top of the tart shell around 3/4 of the circumference.
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Add the orange layer with mandarin oranges and mango.
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Next add pineapple for the yellow layer and green grapes for the green layer.
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Lastly add blueberries for the blue layer and purple grapes for the purple layer.
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Place the marshmallows at the bottom of the rainbow. You can cut some in half for different dimensions to look like clouds.
30
Spoon about 2 tablespoons apricot jam into a bowl and microwave for 20-30 seconds to thin.
31
Gently brush the jam on top of the fruit to create a shiny look.
32
When you are ready to serve gently remove the tart shell by placing your hand in the center of the tart pan and slice.
33
What you'll need
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