So in yesterdays blog post I raved about how much I loved my new KitchenAid® 13-cup Food Processor with ExactSlice™ System, and then I teased you with this picture of what I made with it. That wasn’t very nice of me was it? ;)
Well don’t worry…you’re in luck! I’m sharing my recipe with you today, and just in time for Easter…this Lemon Cream Fruit Tart with a Shortbread Cookie Crust would make the perfect Easter dessert! Don’t be intimidated – tarts are way easier than they look!
The best thing about making a fresh fruit tart, is that you can choose to use what ever kind of fruit you love! Have fun with it, and tailor it to your tastebuds! And with a fabulous food processor like the KitchenAid® 13-cup Food Processor with ExactSlice™ System, cutting fruit has never been easier!
I even made the crust with my food processor…actually, I basically made this whole tart using this fab kitchen tool…amazing!
This fresh fruit tart has the most scrumptious buttery shortbread cookie crust, and tart lemon cream. You need to make it. No really, you do…you’ll love it!
- 2 cups flour
- ¼ cup white sugar
- 1 cup butter, cut into chunks
- pinch salt
- ⅓ cup sugar
- 3 tbsp cornstarch
- 4 egg yolks
- 1⅓ cups whole milk
- ¼ cup sugar
- ⅓ cup fresh lemon juice
- zest from 1 lemon
- ½ tsp vanilla
- Sliced fruit such as strawberries, kiwis, peaches, nectarines
- Other fruit such as raspberries, blueberries
- Preheat your oven to 400 degrees.
- In your food processor, process the flour, sugar, butter and salt until the mixture looks like coarse crumbs.
- Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Watch it carefully to make sure the crust doesn't burn - the edges should look light golden brown.
- After it has baked, remove the cookie crust from tart pan and set it aside to cool.
- In your food processor (use the small mixing bowl), mix the egg yolks, ⅓ cup sugar and corn starch until smooth.
- In a sauce pan, on medium-high heat, whisk together the milk, ¼ cup sugar, lemon zest and fresh lemon juice. It may curdle, but don't worry it will all come together.
- Slowly add the egg mixture to the milk mixture in the saucepan, whisking constantly.
- As you are whisking, bring the mixture to a boil, then reduce the heat. Continue to whisk until thick (not too thick, as the mixture will thicken as it cools - I remove it from the heat when it resembles pudding).
- Add the vanilla, and stir.
- Remove from heat, and cool completely. You may want to press a piece of saran wrap or wax paper to the top of the lemon cream to prevent a crust/film from forming.
- Set aside.
- Using your food processor, slice your fruit.
- Once the tart crust and the lemon filling have cooled completely you can put together your tart!
- If needed, you can use a hand blender to make your lemon cream more creamy in consistency.
- Spread the lemon cream filling on to the crust, to about a ¼ inch from the edge.
- Add your fruit.
- Serve immediately, or chill before serving (see notes).
This tart is fresh, springy and so delicious!
** And don’t forget click here to go enter to win your very own KitchenAid® 13-cup Food Processor with ExactSlice™ System! **