Here is my first tart (and definitely not my last)! This dessert is so easy to make beautiful! The level, circular top makes a perfect pedestal to show off seasonal fruit, and as soon as the Nutella and cream filling are added, any imperfections in the pastry shell vanish from view. 

There are infinite combinations of fruits and nuts to try. Below is the recipe for a Raspberry Pistachio Tart, but I have made it with cherries and almonds as well. 

Tart Shell Recipe

(Makes three 9-inch tart shells)

Why make enough pastry for three tart shells? The dough keeps extremely well in the fridge for up to 2 weeks, or can be frozen for up to 2 months. You’ll have a fancy dessert partially prepped if a party or special occasion arises. Plus, the measurements don’t work out well for making just one tart! If you try to divide the recipe in 3, 4 egg yolks/3 is 1 1/3 egg yolks. And it’s never a good idea to round down your quantity of egg yolk….

Ingredients

3 sticks unsalted butter at room temperature

1 cup powdered sugar

4 egg yolks

½ teaspoon vanilla or almond extract

2 1/2 cups all purpose white flour

1 cup shelled pistachios, ground finely (mine were roasted and salted and it turned out great, but any type should work. Other nuts to try: Almonds, Pecans, Hazlenuts.)

¼ teaspoon salt

1.5 tablespoons heavy cream

Instructions:

1.In the bowl of a kitchen aid mixer, combine butter and powdered sugar. Slowly increase the speed of the mixer to high, whipping until the mixture turns noticeably lighter in color.

2. Add egg yolks and vanilla/almond extract and mix on medium speed until well combined, about 1 minute. Scrape down bowl as needed.

3. Add the flour gradually (I usually do this in ½ cup additions) and mix on low speed. Add ground nuts, salt, and heavy cream and mix by hand just until the dough comes together.

4. Divide pastry dough into 3 evenly sized pieces and place each onto the counter. Gently form into 1 inch-thick rounds. Stack rounds in a Tupperware, separating each layer with a piece of unbleached, compostable parchment paper. Chill in the fridge for at least one hour (or place in the freezer if you are saving the pastry for later).

**Whether you plan to bake all 3 of your tart shells that day or plan on saving some of them for later, try to avoid using plastic wrap! I promise they will keep just fine in a Tupperware.

Baking Instructions:

5 .Preheat the oven to 375 degrees. Remove pastry round(s) from fridge or freezer and let return to just below room temperature. On a lightly floured countertop, roll dough into a circle approximately ¼ inch thick and 12-14 inches in diameter. 

6. Place a tart pan fitted with its removable bottom onto a baking sheet. Drape dough into the tart pan. Trim overhanging edges of dough and press excess into any areas that didn’t get covered sufficiently. 

7. Place a piece of parchment over the dough and fill with pie weights (I use unshelled hazelnuts or dry beans instead of the typical ceramic pieces). This weight will prevent the tart crust from browning too much before it is fully cooked and will inhibit development of disfiguring bubbles.

8. Bake for 15 minutes. Remove pie weights and parchment and bake for an additional 10 minutes, or until golden. Carefully remove the tart shell from the oven.

9. Cool completely, and be careful when lifting the tart pan off of the cookie sheet (Hold the sides, not the removable bottom! Otherwise, you will crack your pastry (at best) or drop the whole thing on the floor (at worst)). 

Pastry Cream Recipe

Unlike the pastry crust dough, this part of the tart does NOT keep well over extended periods of time. It should be made freshly the day before or day of tart assembly (make sure time is allotted for cooling).

Ingredients

2 cups whole milk

½ cup white sugar 

5 egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter, cut into ~1 cm cubes

Vanilla extract and/or almond extract to taste (1/2 or 1 teaspoon is usually sufficient)

Instructions: 

1.Heat milk and ¼ cup sugar in a saucepan until it simmers but doesn’t boil. Set aside and cool.

2. In a separate, large bowl, whisk together the egg yolks, remaining ¼ cup sugar, and cornstarch. There should be no lumps. While continuously and vigorously whisking, add 1/3 of the milk mixture. This will “temper” the eggs, letting them slowly adjust to the warmer temperature of the milk. If not thoroughly mixed into this hot liquid and properly “tempered”, parts of the egg will get heat shocked and experience protein denaturization. This forms lumps (think miniature scrambled eggs in your pastry cream… not ideal).

3. When combined and smooth, add the remaining milk liquid and whisk thoroughly. Return the mixture to the saucepan and cook on medium heat for 8-10 minutes. Stir continuously, making sure the heat is evenly reaching all of the pastry cream. It will get significantly thicker! Make sure the temperature reaches 160 degrees.

4. Remove from heat and return thickened cream to the bowl. Add butter cubes, stir until melted, and then flavor with vanilla/almond extract. Scrape down all cream from the sides of the bowl. Press down a piece of plastic wrap so that it completely covers and touches the top of the cream. This will prevent a skin from forming as the mixture cools. Chill in the fridge for at least 3 hours (I often do this overnight).

Tart Assembly

Additional Ingredients:

Nutella, about ½ cup per tart

Fruit 

Chopped nuts

Instructions:

1.Spread Nutella over the bottom of the cooled tart shell. If this seems like it will be difficult, warm the Nutella in a microwave safe bowl for a few seconds before spreading.

 2. Remove pastry cream from the fridge and stir thoroughly to get it homogenous again. Spoon over the tart and carefully spread to form an even layer. If you are worried about Nutella potentially mixing with the cream during spreading, you can pipe the cream into the tart before smoothing the surface out with a butter knife.

3. Arrange the fruit, nuts, and any other topping you’d like. DONE!

See: Cherry Almond Tart

Recipe inspired by yes-moreplease.com