Einkorn Fruit Tart with Berries

Einkorn Fruit Tart with Berries

Ingredients

For the Crust:

  • 2 cups (240 g) Jovial All-Purpose Einkorn Flour
  • ⅓ cup (38 g) powdered sugar
  • ½ teaspoon kosher salt
  • 8 tablespoons (113 g) unsalted butter, melted and cooled slightly

 

For Pastry Cream and Assembly:

  • ⅓ cup (65 g) granulated sugar
  • 3 tablespoons (21 g) cornstarch
  • ¼ teaspoons kosher salt
  • 5 large egg yolks
  • 1 tablespoon pure vanilla extract (or 1 teaspoon vanilla paste)
  • 2 cups (474 ml) whole milk
  • 2 tablespoons unsalted butter, cubed
  • ½ pound (225 g) assorted fresh berries (raspberries, strawberries, blueberries), halved or sliced, depending on size
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price
Organic Einkorn All-Purpose Flour 10 lb.

Organic Einkorn All-Purpose Flour 10 lb.

$41.49
Regular price

Featuring a simple 4-ingredient press-in-pan shortbread crust, this tart is great for beginner bakers—or anyone looking for a beautiful, lower-lift showstopper of a dessert. The pastry cream doesn’t need tempering, and both components can be done in advance! You can make the crust up to two days in advance and wrap and store at room temperature, and the pastry cream can be made 1 day in advance and chilled until ready to assemble.

Equipment:  9-inch tart pan with a removable bottom or a 9-inch springform pan 

Instructions

  1. Make the crust: Preheat the oven to 350°F. Butter a 9-inch fluted tart pan with a removable bottom and set aside.
  2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Using your fingers or a fork and working quickly, incorporate the melted butter until it forms into a crumbly but cohesive dough.
  3. Press the dough into and up the sides of the prepared 9-inch tart pan. Prick the bottom with a fork to allow steam to escape as it bakes. 
  4. Bake until the bottom and sides of the crust are golden brown, about 20-22 minutes. Remove from the oven and allow to cool.
  5. Make the pastry cream: In a heavy-bottomed medium pot off the heat, mix together the sugar, cornstarch, and salt. Add in the egg yolks and vanilla extract and whisk until the mixture is combined. Whisk in the cold milk.
  6. Turn the heat to medium-low, and cook the mixture, whisking constantly, until it’s thickened and looks like a custard consistency, about 7-10 minutes.
  7. Remove from the heat and immediately pour the pastry cream through a fine-mesh strainer into a bowl. Use a rubber spatula to encourage all the custard to get through the strainer.
  8. Add the butter into the pastry cream and whisk until fully combined.
  9. Place a piece of plastic wrap right on the surface. Allow it to cool for 20 minutes, then transfer to the refrigerator to chill it completely, at least 3 hours and up to overnight.
  10. Assemble: Evenly spread the pastry cream into baked tart shell. Top with berries. Store in the refrigerator for up to 2 days. Serve chilled. 

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Einkorn Fruit Tart with Berries