For a festive summer dessert, you can't beat a fruit tart. Mine takes this classic dessert and updates it with a gingersnap crust and a lightened pastry cream. (You can, if you prefer, also use whipped mascarpone cream for the filling instead of the lightened pastry cream). I like to use all strawberries this time of year, but a jumble of berries (no need for any fancy arrangement) works great, too.
You can make the crust and cream filling ahead (see tips) and even hold the assembled tart for six hours. Before you start making this, just one thing - be sure to read all the tips in Baking Together #56: A Festive Fruit Tart.
Serves 8
For the crust
- 5 ounces finely ground gingersnaps (from about 20 store-bought, crisp gingersnap cookies)
- 1 tablespoon granulated sugar
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted
For the filling
- 1/4 cup (1 3/4 ounces) granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 1/8 teaspoon table salt
- 2 large eggs
- 1 3/4 cups (14 ounces) milk (whole or 2%)
- 2 tablespoons (1 ounce) unsalted butter, cut into 4 pieces
- 2 teaspoons pure vanilla extract
For assembling and topping
- 1/3 cup (2 7/8 ounces) heavy cream, chilled
- 3 cups (about 1 pound) assorted berries, washed, dried (halve or slice if large)
- Fresh mint sprigs, for garnish (optional)
Make the crust
1. Position a rack in the center of the oven and heat the oven to 350°F. Have ready a 9 1/2-inch tart pan with a removable bottom (there’s no need to grease it).
2. In a medium bowl, combine the gingersnap crumbs and sugar until well blended. Drizzle the melted butter over the crumbs and mix with a table fork until evenly moistened and well blended. Dump the crumbs into the tart pan and cover with a large sheet of plastic wrap. Place your hands on the plastic wrap and spread the crumbs to evenly coat the bottom of the pan. (The plastic wrap will keep the crumbs from sticking to your hands.) With the plastic wrap still in place, use your fingers to press some of the crumbs around the inside edge of the pan to cover the sides evenly and completely. Redistribute the remaining crumbs evenly over the bottom of the pan and firmly press down to make a compact layer. I like to use a metal measuring cup with straight sides and a flat bottom for this task.
3. Bake the crust until it is slightly darker, 9 to 11 minutes. Set on a wire rack to cool completely.
Make the filling
1. Have ready a medium-sized bowl fitted with a fine-mesh sieve.
2. Put the sugar, flour, and salt in a medium saucepan and whisk until well blended. Add the eggs and whisk until well blended. Add the milk and whisk until well blended. Cook over medium heat, whisking constantly, until the mixture boils. Continue cooking, whisking constantly, for 1 minute. (A narrow-tipped whisk works best for getting into the corners of the pan.) Slide the pan off the heat, whisk in the butter and vanilla until well blended. Taste and add more salt and vanilla if needed. The flavor should be vibrant.
3. Pour the hot mixture through the sieve to strain out any small bits of flour and/egg. Using the tip of a rubber spatula, gently nudge (do not press down) the custard through the sieve until only the rough, lumpy bits remain. Scrape the underside of the sieve back into the bowl. Press a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold, about 3 hours.
Assemble the tart
1. Remove the outer ring from the tart shell by placing it on top of a wide can to let the outside fall away. (If it is stubborn, grip the ring with your fingers to gently wiggle it off.) Transfer tart shell to a serving platter or board. (If you would like to remove the bottom of the pan as well, slide a long, thin knife or spatula between the base and the crust and gently slide the crust onto the serving platter or board.)
2. Peel the plastic off of the pastry cream and whisk until smooth. Set aside. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pastry cream just until blended.
3. Scrape the cream into the prepared tart shell and spread evenly. Arrange the fruit decoratively but don’t get too caught up in perfection. Just before serving, add a few mint sprigs, if using, over the fruit. Use a serrated knife to cut the tart into wedges. (The filling is creamy so slices will not be perfect.)
