Ingredients

• 1  recipe Rich Tart Pastry
• 1  recipe Pastry Cream
• 2  cups fresh fruit such as sliced strawberries; raspberries; blackberries; peeled, sliced papaya; and/or peeled, sliced kiwifruit

Directions

1. Preheat oven to 450 degrees F. Prepare Rich Tart Pastry through step 1; divide dough into 8 portions. On a floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining 7 portions of pastry. Line pastry shells with a double thickness of foil (see photo, page 000). Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool.

2. Meanwhile, prepare and chill Pastry Cream. To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans.

3. Makes 8 slices

4. *Note: Tarts can be assembled and chilled up to 4 hours before serving.

5. Pastry Cream: In a heavy medium saucepan stir together 1/2 cup sugar, 4 teaspoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 2 cups half-and-half or light cream. If desired, add 1 vanilla bean, split lengthwise. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into 4 beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in 1 teaspoon vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups.

6. Whole Fresh Fruit and Cream Tart: Prepare Rich Tart Pastry as directed except roll the entire portion of dough on a floured surface, from center to edges, to a circle that is 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry. Bake as directed above. Cool tart completely. Spoon cream and top with fruit as directed above.