Fruit Tart

For the tart dough:

1 egg yolk
1 tbsp high-percentage sour cream
1/2 tsp vanilla
1 1/4 cups of flour
2/3 cup of powdered sugar
A pinch of salt
8 tablespoons of cold butter

For the tart cream:

1 1/2 cups of milk
1/2 cup sour cream
1/2 cup sugar, split in half
A pinch of salt
3 tablespoons of starch
5 egg yolks
4 tablespoons of butter
1/2 tsp vanilla

Preparation for the cream:

Combine the milk, cream and half the sugar in a medium saucepan and bring to a boil.

Place sugar, salt, starch, egg yolks in a small bowl and beat until you get a creamy mass. In the same amount, pour 1 cup of hot milk (from the kettle) and stir. Then pour this mass into a pot of hot milk and stir until you get a thick creamy mass. When the bubbles start to burst, hold for 30 seconds and set aside. Place the cream in a deep bowl, cover it with special cooking cellophane and let it cool for 2-3 hours.



For the dough:

In a small bowl, mix egg yolks, cream and vanilla together.

Place the dry ingredients: flour, powdered sugar, and salt in a food processor and pulse to combine. Add cold butter and swirl again for a while.

Add the mix of wet ingredients to the processor and wait until you get a dough mass. (Note that blending for a long time is not recommended).

Place the dough in a special cellophane, roll it lightly and leave it in the refrigerator for an hour.

Roll out the dough, place it in a tart form and bake it at 180 degrees.

Cool the baked biscuit and spread the cream. Decorate the tart with desired fruits and enjoy.