Rainbow Fruit Tart with Berries 🍓

Bring a burst of color and freshness to your dessert table with this Rainbow Fruit Tart with Berries 🍓. Featuring a buttery tart shell, creamy vanilla filling, and an array of vibrant fresh fruits, this dessert is as visually stunning as it is delicious. Whether for a party, brunch, or a special treat, this tart is guaranteed to impress your guests with its beauty and flavor.

Ingredients:

For the Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg yolk
• 2-3 tbsp ice water

For the Vanilla Pastry Cream:

• 2 cups whole milk
• 1/4 cup granulated sugar
• 3 tbsp cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Topping:

• 1/2 cup fresh strawberries, thinly sliced
• 1/2 cup mandarin orange segments
• 1/2 cup pineapple chunks
• 1/2 cup kiwi slices
• 1/4 cup fresh blueberries
• 1/4 cup raspberries
• 1/4 cup apricot jam (for glazing)
• Edible flower petals (optional, for garnish)
• Powdered sugar (optional, for dusting)

Instructions:

1. Make the Tart Shell:

   • In a food processor, pulse flour, sugar, and butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water until the dough comes together.
   • Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
   • Roll out the dough and press it into a tart pan with a removable bottom. Trim excess dough and prick the base with a fork. Chill for another 15 minutes.
   • Preheat the oven to 375°F (190°C). Line the shell with parchment paper, fill with baking weights or beans, and bake for 15 minutes. Remove the weights and bake for an additional 10 minutes until golden. Cool completely.

2. Prepare the Vanilla Pastry Cream:

   • In a medium saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks until smooth.
   • Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, about 3-4 minutes.
   • Remove from heat, stir in vanilla extract and butter, and transfer to a bowl. Cover with plastic wrap (directly on the surface to prevent a skin) and chill until cold.

3. Assemble the Tart:

   • Spread the chilled vanilla pastry cream evenly in the cooled tart shell.

4. Arrange the Fruits:

   • Starting at the outer edge, arrange the strawberry slices in a circular pattern. Follow with rings of mandarin segments, pineapple chunks, kiwi slices, blueberries, and finally raspberries in the center to create a rainbow effect.

5. Glaze and Garnish:

   • Warm apricot jam with 1 tbsp water in a small saucepan and brush it over the fruit to create a glossy finish. Add edible flower petals and dust lightly with powdered sugar, if desired.

Tips for Success:

• Use the freshest fruits for the most vibrant colors and best flavor.
• Keep the tart chilled until serving to maintain the cream’s texture and the fruit’s freshness.

This Rainbow Fruit Tart with Berries 🍓 is a show-stopping dessert that’s as delightful to look at as it is to eat. With its buttery crust, creamy filling, and vibrant fruit topping, it’s the perfect combination of elegance and indulgence.