Summer Fruit Tart

My children grew up watching me cook/bake and they apparently learned a thing or two in the process. When I recently celebrated a birthday, my girls presented me with this stunning fruit tart that they made without my help. Well, I answered a few baking-related questions… and provided the tart pan, but everything else they did on their own. Proud Momma moment.

The written recipe can be found at the bottom of this page, but you can click HERE to see complete step-by-step photos.

ITEMS USED TO MAKE THIS RECIPE:

(affiliate links)

• 10-inch tart pan https://amzn.to/2O27QYs

• heavy-bottom saucepan https://amzn.to/2Fc38Vu

• BeaterBlade attachment https://amzn.to/2FdzyyP

• fine mesh sieve https://amzn.to/3oGA5iT

• offset spatula https://amzn.to/3LsLZ9X

• professional pastry brush https://amzn.to/2F6uif9

• vanilla beans https://amzn.to/3rJUHc4

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MIXED BERRY FRUIT TART

makes a 10-inch tart

Printable Recipe

INGREDIENTS

VANILLA PASTRY CREAM:

• 1 1/2 cups whole milk

• 1/2 vanilla bean, split and seeds scraped

• 6 tablespoons granulated sugar

• 4 egg yolks

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

SHORTBREAD TART SHELL:

• 6 tablespoons unsalted butter, room temperature

• 1 1/2 cups all purpose flour

• 1/4 cup granulated sugar

• 2 large egg yolks

• 1/4 teaspoon fine salt

FRUIT FILLING:

• 3 kiwi fruits, peeled and sliced

• 1 mango, peeled and sliced

• 1 pint blueberries

• 1 pint strawberries, hulled and sliced

• 2 tablespoons apple or apricot jelly (for glaze)

DIRECTIONS

TO MAKE THE VANILLA PASTRY CREAM:

1. In a small heavy-bottom sauce pan over medium heat, combine milk, split vanilla bean, and vanilla bean seeds.

2. Remove from heat as soon as small bubbles start to appear around the perimeter of the pan.

3. In a small mixing bowl, whisk together sugar and egg yolks until smooth.

4. Sift cornstarch into the egg mixture; whisk until smooth again.

5. Add a ladle or two of the hot milk mixture into the egg mixture; whisk immediately.

6. Pour the egg mixture into the milk mixture and return to heat, whisking constantly for a minute or two until it thickens.

7. Remove from heat and whisk in butter.

8. Pour hot mixture through a sieve into a shallow bowl.

9. Cover pastry cream with plastic wrap touching the surface.

10. Chill until thoroughly cooled.

TO MAKE THE SHORTBREAD TART SHELL:

1. Place all the ingredients into the bowl of a stand mixer fitted with a BeaterBlade attachment; mix on low speed until evenly combined and mixture looks crumbly.

2. Press crumbs evenly into the bottom and up the sides of a 10-inch removable bottom tart pan.

3. Freeze tart shell for 20-30 minutes while the oven preheats.

4. Preheat oven to 350F (lower temp by 25F if you use a dark tart pan like I did).

5. Place tart pan on a rimmed sheet pan and bake in the center of the preheated oven for about 15 minutes, or until the edges of the shell turn golden brown.

6. Cool completely before assembling (about an hour).

TO ASSEMBLE TART:

1. Spread vanilla pastry cream evenly into cooled tart shell using an offset spatula.

2. Arrange prepared fruit as you wish.

3. Heat jelly with a little water until the jelly melts and makes a glaze; brush on fruit.

4. Chill tart until service.

Energy Balls

Perfect for a quick breakfast or afternoon pick-me-up, these no-bake energy balls are a wonderful treat to have tucked away in the fridge. Mix all the ingredients together by hand, (or with your stand mixer fitted with the paddle attachment) and roll away while you listen to your favorite pod cast or audio book.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• chia seeds https://amzn.to/3xUpfIo

• mini chocolate chips https://amzn.to/3jdc6WS

• unsweetened shredded coconut https://amzn.to/3h9OmQH

• ground flaxseed https://amzn.to/3vYxbHj

• old fashioned oats https://amzn.to/3gYiL5F

• NutriBullet https://amzn.to/3qqx3PG

• Lily’s chocolate https://amzn.to/3A0OPgP

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Energy Balls

makes 20 walnut-sized balls

Printable Recipe

Ingerdients

• 1 cup old fashioned oats (not instant or quick-cooking)

• 2/3 cup unsweetened shredded coconut

• 1/2 cup mini chocolate chips

• 1/2 cup ground flaxseed (see notes below)

• 1/2 cup peanut butter (or other nut butter)

• 1/3 cup maple syrup (see notes below)

• 2 tablespoons chia seeds

• 1 teaspoon pure vanilla extract

Directions

1. Combine all ingredients together and chill for about 30 minutes before rolling into balls.

2. Refrigerate in an airtight container for up to 2 weeks..

Notes

• Ingredients can be mixed by hand, but I find it easiest to use a stand mixer fitted with a paddle attachment.

• Low carb, sugar free, or carob chips may be substituted for the chocolate chips. I usually use Lily’s no sugar added chips.

• Honey or agave may be substituted for the maple syrup.

• I prefer to buy whole flaxseed and grind it myself using my NutriBullet or spice grinder.