Dairy Free Fruit Tart with Pastry Cream
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2–3 tbsp ice water
For the pastry cream
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup granulated sugar
- 4 pasteurized egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter, cut into piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp pure vanilla extract
For the topping
- 3–4 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi slices, and mandarin segments), prepared and sliced as needed
- 3 tbsp apricot jam
- 1 tbsp water
Instructions
- 1
Make the crust: Whisk together the flour, 2 tbsp sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop as soon as it coheres, using 2 to 3 tbsp total. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch tart pan with a removable bottom, pressing it gently into the fluted sides without stretching. Trim any overhang flush with the top edge of the pan. Prick the bottom all over with a fork, then freeze for 15 minutes.
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