The basic dough for the crust should be dealt with with a mild contact so it doesn’t toughen because it bakes. It’s typically rolled out earlier than being fitted right into a fluted tart pan, stuffed with weights and blind baked — a course of that may be tough except you have got plenty of follow.
Get the recipe: Any-Fruit Tart
As soon as the tart shell is prepared, it’s typically stuffed with a puddinglike pastry cream. Thick and wealthy, with a pronounced vanilla taste, correctly made pastry cream is dreamy. However there’s rather a lot that may go unsuitable. Should you don’t appropriately incorporate the starch, otherwise you don’t whisk it sufficient, you’ll find yourself with lumpy pastry cream. Should you don’t prepare dinner it lengthy sufficient, typically at a boil, it is going to style gritty or pasty as an alternative of gently candy.
It’s summer season, so let’s make issues simpler. I created a young tart crust that wants no rolling: Merely press it right into a tart pan. Use a straight-sided glass or measuring cup to press across the inside perimeter of the crust, the place it meets the perimeters of the pan, to realize a tidy 90-degree angle.
Freeze it till it’s agency earlier than baking, and also you received’t need to fill it with weights. Merely bake it till it’s golden brown.
Whereas it cools, whip collectively a mix of cream cheese, whipped cream, sugar and vanilla. I first noticed this concept in a Philadelphia Cream Cheese cookbook that I purchased from a storage sale after I was 14 years previous. You may name it a no-bake cheesecake filling, however the combination tastes extra like a mousse to me. Gentle and barely tart, alongside the cookie-like crust, it makes a super foil for candy summer season fruit.
Get the recipe: Any-Fruit Tart
