Modern Custard And Fruit Tart

Method

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1. Rub the flour and cold cubed butter together until sandy.
2. Add powdered sugar and lemon zest and mix to combine.
3. Mix in the eggs and knead briefly until combined.
4. Wrap the dough and chill for 30 minutes.
5. Roll out the chilled dough and line a greased and floured 24 cm pan, then prick the base with a fork.
6. Bake at 180°C (350°F) static oven for about 25 minutes, until golden, then let cool.
7. Heat the milk with lemon zest without bringing it to a boil.
8. Whisk the egg yolks and sugar, then add the flour.
9. Pour the hot strained milk into the yolk mixture, return to heat and stir until thickened.
10. Cover the pastry cream with plastic wrap touching the surface and let it cool.
11. Fill the cooled tart shell with the cooled custard and smooth the top.
12. Decorate with dry, clean fresh fruit.
13. If using, warm the apricot jam with water, strain, and lightly brush over the fruit for shine.

Buon appetito!

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