Vanilla bean pastry cream, sweet tart dough, and fresh cut fruit!
YES I MADE IT!

This requires work but the outcome is SUPER awesome. Just look at the picture!!!

PLEASE READ THE FIRST TWO RECIPIES BEFORE STARTING!
I fool proofed this so it contains answers to any issues.

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SWEET TART DOUGH
Makes 1 nine-inch shell

Unsalted Butter / 2.4 oz
Powdered Sugar / 2.1 oz
Egg yolks / 2 ½
Egg / .3 oz
All-purpose flour / 5.6 oz


1. Cream butter and powdered sugar in a bowl, (highly recommend using a mixer with the PADDLE attachment) mix the egg and yolks, slowly add the egg mixture to the butter mixture until it is SMOOTH and LUMP FREE!
2. Add the flour while mixing on lowest setting until the dough is firm, smooth, and not sticky. (You may not need all of the flour). Do not over-mix as it will make it super flaky and be difficult to place in a pan.
3. Store in a cold area or freeze for up to 3 months!

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VANILLA BEAN PASTRY CREAM
Makes 1.75 pints.

All-purpose flour / 2 oz
Granulated Sugar / 6 oz
Milk / 2 cups
Egg yolks / 6
Vanilla bean / Split and cut in half
Unsalted Butter / 1 oz

1. SIFT flour and sugar together. (IS A MUST)
2. Whisk 4 oz of milk into egg yolks. Add flour and sugar. Mix until it is VERY SMOOTH.
3. Heat remaining milk in a large pot as it may overflow if you do not remove it at the right moment.
4. Use a knife and remove the vanilla seeds by scraping the inside with the back end of the knife, dropping the seeds into the mix. Add the Vanilla bean itself.
5. As soon as the mixture starts to boil remove it! Whisk a third of it into the egg and flour mixture to temper it, (meaning to not curdle the eggs) WHISK UNTIL NO LUMPS ARE SEEN and pour the rest of the egg mixture into the pan to heat it with the rest of the milk.
6. Whisk until the custard thickens, IT WILL GET HARDER to mix as you do, so DO NOT STOP EVEN IF YOU THINK IT IS READY! Once it thickens up, keep mixing and it will start to ease up and will be more manageable. Make sure there are no lumps if you are able to. If there are lumps then you failed to mix it properly, it still tastes awesome but there will be lumps of flour/ sugar. It takes practice.
7. Let it boil for a minute while stirring quickly.
8. Remove custard from heat and empty all of it into a mixing bowl. Remove the vanilla bean.
9. Fold the butter in, (use a rubber spatula and let the butter melt. DO NOT MIX; just keep folding the mixture over the butter until it is melted.
10. Cool it down as much as possible and put it in the fridge once it is cool.

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ASSEMBLY

1. Roll the dough out while it is chilled. Bake the crust in a pie shell or a tart pan (as I did) at 375 for 20 –30 minutes. Look for a nice golden brown color. Oven temperatures are different in each oven so keep a watch on it.
2. Allow it to cool and remove from pan.
3. Get the custard ready and pipe it into the shell or spoon it and lightly move the custard into the sides and don’t put in too much custard, leave a small space on-top so liquids will run to the sides. Smooth the top with the spoon if using the spoon method.
4. Use 1 kiwi, 1 mandarin orange, and 3 cherries or maraschino cherries. (Canned works fine too)
5. Cut the ends off the kiwi and press a small teaspoon into the kiwi just under the skin, glide the spoon along the edges until the kiwi is free of the shell, it should just slide out.
6. Slice the kiwi in half and cut evenly into thin slices
7. Make pattern along the edges of the tart.
8. Make a pattern around the middle of the tart with mandarin.
9. Place the 3 cherries in the center of the tart.

It takes a while to make but it is sooo awesome.