Tarte Jardiniere (Fruit Tart)

Pastry Cream:

Ingredients:
250 grams milk
50 grams granulated sugar
50 grams eggs
23 grams cornstarch
13 grams unsalted butter
1 teaspoon vanilla extract

Method:

1 Place the milk and half of the granulated sugar in a casserole and bring to a boil.

2. In a bowl, beat the eggs with the remaining half of the sugar. Add the cornstarch and the vanilla extract and mix.

3. As soon as the milk begins to boil, add a little of the boiling milk to the egg mixture and whisk together.

4. Add the egg mixture to the remaining milk in the pot and whip together.

5. Put the mixture on the heat element again and at medium heat bring the mixture to the boiling point while whisking the mixture continuously with a whip. The mixture should thicken.

6. Take the pastry cream off the heat element and add the butter.

7. Place the cream in a shallow dish and place a pice of saran wrap on the cream.

8. Refrigerate the cream.

Pate Sucrée (Sweet Crust):

Ingredients:
56 grams unsalted butter
50 grams icing sugar
13 grams glucose
20 grams egg
125 grams pastry flour
1 teaspoon vanilla extract

Method:
1. Soften the butter.

2. Cream the butter with the icing sugar and the glucose.

3. Beat the egg and add progressively to the mixture.

4. Sift the pastry flour and add to the mixture.

5. Knead the mixture only until the mixture is homogenous. Do not overwork the mixture.

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