Bleu Moon Bakery Classic Fruit Tart
Yield: about 6 - mini tart shells or 1 - 9in tart
Ingredients:
Tart Dough
Coconut Pastry Cream
Fresh fruits
Dark Chocolate
Fruit glaze
Sprinkles
Edible Glitter
Tools:
bench flour
rolling pin
knife
tart shells - mini or 9in
tamper
whisk
large pot
strainer
pastry brush
silpats
sheet trays
Tart Dough:
2c. AP Flour
1c. organic sugar
1t salt
2 sticks Earth Balance Butter
1T ground flax seed
1/2t baking powder
1/2 c coconut milk
1) add butter, sugar, salt to mixer with paddle attachment, mix until combined and fluffy
2) combine flax seed and coconut milk until gelatinous, add to mixer, mix until emulsified
3) mix dry ingredients together, add to dough, mix until flour disappears
4) chill wraped in fridge for minimum 1 hour, maximum 3 days or in freezer for 2 weeks
Coconut Pastry Cream:
2c full fat coconut milk
1c organic sugar
1/2t salt
1/4c cornstarch
1t vanilla
1) combine all ingredients in a pot
2) whisk continuously on med heat until mixture thickens
3) bring to a boil and turn off heat
4) strain over container, place plastic over top and cool
5) store in fridge for 1 week or freezer for 2 weeks
Assembly:
1) roll out chilled pie dough to 1/4 in thickness, add flour to table if sticking
2) use tart molds as guide and cut 1/2 in around border of shell
3) fit dough neatly into shell, make sure to press edges gently and fill into all sides
4) using tamper press down on dough to give finishing seal
5) place in freezer for minimum 1 hour or 2 weeks covered
6) preheat oven 350 degrees
7) bake shells on sheet tray for 15-20 min until browning on the edges
8) cool shells completely and brush lightly with melted dark chocolate, this will seal the shells and keep from sogging
9) fill 3/4 way up with cooled coconut pastry cream and even out
10) arrange desired fruits in tart shell
11) brush with fruit glaze (apricot jam + 1T water heated) finish with glitter, sprinkles, and magic
12) Enjoy!
Find More information on Bleu Moon Bakery here:
Shayanne Nelson
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Instagram: @bleumoonbakery