Summer Fruit Tart with Vanilla Pastry Cream with Fresh Strawberries Apricots Blueberries

A delicious summer fresh fruit tart with a crispy tart shell, silky smooth vanilla pastry cream and fresh strawberries, apricots, blueberries and edible geranium flowers on top!
INGREDIENTS:
1 cup (measuring ingredients) or 8 fluid ounces = 237 ml
Tart mold size 20 cm - 7,8 inch
FOR THE CRUST:
• 100 g - 3,5 oz - 1 cup unsalted butter chilled
• 180 g - 6,3 oz - 1 ½ cup all purpose flour
• 50 g - 1,7 oz - ⅓ cup powdered sugar
• 1 egg
• 20 g - 0,7 oz - 2 tbsp - vanilla sugar
• lemon zest
FOR THE VANILLA PASTRY CREAM:
• 300 ml milk whole
• 100 g - 3,5 oz - ½ cup sugar granulated
• 20 g - 0,7 oz - 2 tbsp - vanilla sugar
• 100 ml heavy whipping cream
• 3 egg yolks
• 1 tbsp vanilla pasta or vanilla bean seeds
• ¼ tsp salt
• 50 g - 1,7 oz - 2 tbsp butter unsalted
• 4 tbsp cornstarch
FOR THE DECORATION:
• Additional fresh fruit as desired, I used
strawberries, apricots, bluebberies,
edible petals of geranium (optional)
and cookies baked from the crust dough.
What is the Secret of Good Shortcrust Pastry?
FLOUR
First of all, avoid flour with a high gluten content, especially bread flour or special pizza flour,
but reach for completely ordinary plain flour.
Secondly, treat the flour in such a way that the gluten contained in it does not start to manifest itself too quickly.
Since the gluten wakes up with liquid and kneading, you have to be careful about both.
For this reason I added the flour at the end of proccess.
Be careful not to overwork the dough otherwise will turn out tough and dense.
BUTTER should be very cold.
Bon appetite!
Thank you for watching and if you like the video, leave your comments, suggestions and questions.
Have a nice summer days,
Petra