Fruit And Cream Tart

Dough:
1 1/4 cups flour
1/4 cup sugar or splenda
1/2 cup cold butter
2 egg yolks
1 tablespoon ice water
Filling:
1/2 cup sugar or splenda
4 teaspoons corn starch
1/4 teaspoon salt
2 cups light cream
4 egg yolks

Crust:
In a food processor start by adding sugar butter and flour into the machine puree until butter makes the flour mixture look clumpy.
add in the water and eggs a bit at a time until a dough forms. place in plastic wrap and chill in the refrigerator for 1 hour to rest.


Filling: place sugar, salt cornstarch into a sauce pan on med heat.
add in cream a little at a tine. cook until it simmers and becomes thick.
take the egg yolks and whisk in a little bit of the hot cream mixture a little at a time until its combined this will temper them and prevent them from cooking. return to heat cook another 2mins until it simmers. remove from heat and place in a bowl with a larger bowl full of ice under it to stop it from cooking whisk a bit at a time to help it to cool a bit. place in the fridge to cool down before using.

Assembling the tart.:
Preheat the oven to 450DF.
if your making one huge crust roll it out  and placed into a greased pie pan or round oven safe pan.
cover with foil and bake for about 8-10mins, then remove foil and bake an additional 5-6mins until its slightly golden. remove from oven and allow it to cool down.
You may make 8 small tarts from this dough.
once the crust and cream are cooled place cream in the crust top with any type of fruit.

place in the fridge for about 1 hour until completely cool serve cold. ENJOY!

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