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Fresh Fruit Tart by Chef Bret Bannon

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This fresh fruit tart recipe, courtesy of Bret’s Table, is a perfect dessert for fruit-filled summer months. There are three separate recipes that create one delightful dessert!

Fruit Tart Recipe by Chef Bret Bannon

Pate Brisee Ingredients

Pate Brisee Directions

In a food processor, pulse the flour, butter, sugar and salt until butter resembles large peas. Add ice water and pulse until just combined. The mixture should be crumbly, like wet sand. Divide into two equal portions, form into balls and chill in plastic wrap for 1 hour.

Roll out dough and bake in tart pan at 350 for 15-25 minutes, checking frequently. Use beans or pie weights.

Vanilla Custard Ingredients

Vanilla Custard Directions

Split vanilla bean and scrape out seeds. Add seeds and husk into milk and heat until scalding in medium saucepan. In a small bowl, combine egg yolks, cornstarch and sugar. Slowly add 1/2 of the hot milk into the egg yolk mixture, stirring vigorously. Add the tempered egg yolks into the pan with leftover milk and cook on medium until thickened. 5-7 minutes. Remove vanilla bean husk and cover. Placing plastic wrap on the surface of the cooling custard prevents a skin from forming. Chill until completely cooled and thickened.

Chocolate Ganache Ingredients

Chocolate Ganache Directions

Heat cream until scalding in pan. Pour hot cream over chocolate and let sit for 5 minutes. Stir mixture until creamy.

To make the tart, you will need the following:

  • Fresh strawberries, blueberries, raspberries (or any berries/fruit that you want- nectarines, cherries or blackberries would be awesome!)
  • Cooled custard
  • Baked and cooled tart crust
  • Ganache

While ganache is still warm, pour into baked crust and chill until firm. Layer on the custard and assemble berries. Chow down!

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Fruit Tart Recipe by Chef Bret Bannon

Fresh Fruit Tart

  • Author: Chef Bret Bannon
Print Recipe

Description

This fresh fruit tart recipe, courtesy of Bret’s Table, is a perfect dessert for fruit-filled summer months. There are three separate recipes that create one delightful dessert!

Ingredients

Scale

Pate Brisee Ingredients

Vanilla Custard Ingredients

Chocolate Ganache Ingredients

Instructions

Pate Brisee Directions

In a food processor, pulse the flour, butter, sugar and salt until butter resembles large peas. Add ice water and pulse until just combined. The mixture should be crumbly, like wet sand. Divide into two equal portions, form into balls and chill in plastic wrap for 1 hour.

Roll out dough and bake in tart pan at 350 for 15-25 minutes, checking frequently. Use beans or pie weights.

Vanilla Custard Directions

Split vanilla bean and scrape out seeds. Add seeds and husk into milk and heat until scalding in medium saucepan. In a small bowl, combine egg yolks, cornstarch and sugar. Slowly add 1/2 of the hot milk into the egg yolk mixture, stirring vigorously. Add the tempered egg yolks into the pan with leftover milk and cook on medium until thickened. 5-7 minutes. Remove vanilla bean husk and cover. Placing plastic wrap on the surface of the cooling custard prevents a skin from forming. Chill until completely cooled and thickened.

Chocolate Ganache Directions

Heat cream until scalding in pan. Pour hot cream over chocolate and let sit for 5 minutes. Stir mixture until creamy.

To make the tart, you will need the following:

  • Fresh strawberries, blueberries, raspberries (or any berries/fruit that you want- nectarines, cherries or blackberries would be awesome!)
  • Cooled custard
  • Baked and cooled tart crust
  • Ganache

While ganache is still warm, pour into baked crust and chill until firm. Layer on the custard and assemble berries. Chow down!

  • Category: Dessert
  • Cuisine: American