Shortbread crust tart filled with fresh fruits

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2 X 9 inch fruit tarts
  • Category: Dessert
  • Cuisine: Kitchen notes

Ingredients

  • 1.5 cups + ¼ cup all purpose flour
  • ¾ tsp vanilla
  • 1.5 sticks butter [unsalted (at room temperature])
  • ½ cup sugar
  • a pinch salt
  • 2.5 cups thick custard (prepared)
  • sliced fruits [I used strawberries (raspberries, blueberries, kiwi])

Method

  1. Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
  2. Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
  3. Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
  4. Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
  5. Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
  6. Use a spatula on back of a spoon to smooth the dough.
  7. Prick the crust all over using a fork.
  8. - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
  9. - Preheat the oven to 375 degrees F.
  10. Bake the crust for 15-20 minutes or till it's golden brown in color..
  11. Let the crust cool completely and then fill it with custard/pastry filling of your choice.
  12. Decorate the tart with fresh fruits of your choice.
  13. Keep the tart in fridge to set.
  14. Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.