Fresh Fruit Tart with Pastry Cream
INGREDIENTS
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For the Pastry Cream:
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2 cups half-and-half
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½ cup granulated sugar, divided
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Pinch of salt
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5 egg yolks
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3 tablespoons cornstarch
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4 tablespoons cold unsalted butter, cut into 4 pieces
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1½ teaspoons vanilla extract
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For the Crust:
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1 egg yolk
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1 tablespoon heavy cream
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½ teaspoon vanilla extract
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1¼ cups all-purpose flour
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2/3 cup powdered sugar
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¼ teaspoon salt
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8 tablespoons cold unsalted butter, cut into ½-inch cubes
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For the Fruit:
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2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
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2 cups (about 9 ounces) raspberries
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1 cup (about 5 ounces) blueberries
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