Summer Fruit and Sour Cream Tart
Serves 6–8
Ingredients:
- Ready-to-bake piecrust
- 2 c. half-and-half
- 2 tsp. vanilla extract
- ½ c. sugar, divided
- 5 egg yolks
- 3 tbsp. cornstarch (dissolved in 3 tbsp. of half-and-half)
- 1 c. sour cream
- 6 strawberries, sliced
- 2 kiwis, sliced
- ²⁄₃ c. blueberries
- ²⁄₃ c. raspberries
- ²⁄₃ c. blackberries
- ²⁄₃ c. mandarin orange slices
- 4–6 fresh figs
- Fresh mint sprigs, for garnish
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Instructions:
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Bake the piecrust according to the package instructions, and let cool.
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In a large saucepan over medium heat, whisk together the half-and-half, vanilla, and ¼ cup sugar. Bring to a scald of 180°F, whisking frequently.
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In a large bowl, whisk the remaining sugar with the egg yolks until fluffy. Using a ladle, pour a scoop of the hot half-and-half in a thin stream into the egg mixture while whisking to temper the eggs. Pour it back into the pot, and whisk in the cornstarch mixture. Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and let cool to room temperature. Fold in the sour cream until combined. Keep refrigerated until ready to assemble.
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Fill the baked piecrust with the pastry cream, and top with the fruit. Refrigerate until ready to slice and serve. Garnish with the mint.
Tip: Feel free to swap the fruit for your favorites or for what’s in season where you live.
