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Ingredients:
For the Custard:
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
For the Puff Pastry:
• 1 sheet of puff pastry (store-bought or homemade)
• 2-3 cups of fresh fruit
• 1/4 cup fruit jam
• 1 tablespoon water
• 1 tablespoon powdered sugar (optional)
• Fresh mint leaves for garnish (optional)
Instructions:
• Preheat your oven to the temperature recommended on the puff pastry package (usually around 375°F or 190°C).
• Roll out the puff pastry sheet on a lightly floured surface to your desired size and thickness (usually about 1/8 inch thick).
• Transfer the rolled-out pastry onto a baking sheet lined with parchment paper. Prick the pastry with a fork all over to prevent it from puffing up too much while baking.
• Bake the puff pastry in the preheated oven for about 12-15 minutes or until it’s golden brown and puffed up. Keep an eye on it to prevent over-baking. Once done, remove it from the oven and let it cool on a wire rack.
• While the pastry is cooling, prepare the custard. In a saucepan, combine the milk and heavy cream. Heat it over medium-low heat until it begins to simmer.
• In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
• Gradually pour the hot milk mixture into the egg mixture while whisking continuously to avoid curdling.
• Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard consistency. This usually takes about 5-7 minutes.
• Remove the custard from the heat and let it cool.
• Once the puff pastry has cooled, spread a thin layer of custard evenly over the pastry.
• Arrange the sliced fruit on top of the custard layer in an attractive pattern.
• In a small saucepan, heat the apricot preserves or fruit jam with the water over low heat, stirring until it becomes smooth and liquid. This will be your glaze.
• Brush the glaze over the fruit on the tart.
• If desired, dust the tart with powdered sugar for a touch of sweetness.
• Garnish with fresh mint leaves for a burst of color and flavor.
• Slice and serve your delicious puff pastry fruit tart with custard! It’s best enjoyed fresh, but you can refrigerate any leftovers.