Fruit Tart

This delicious fruit tart is made with a buttery crust, creamy custard filling, and topped with fresh seasonal fruits.

Ingredients - Serves 8

In a food processor, combine the flour, cold butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
Add the egg yolks and vanilla extract. Pulse until the dough comes together.
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until golden brown. Let it cool completely.
In a small bowl, whisk together the custard powder and milk until smooth.
In a saucepan, heat the whipping cream over medium heat until it starts to simmer. Remove from heat and whisk in the custard mixture. Return to heat and cook, stirring constantly, until thickened.
Pour the custard into the cooled tart crust and spread it evenly.
Arrange the sliced fresh fruits on top of the custard.
Sprinkle powdered sugar over the fruits.
Refrigerate the tart for at least 1 hour before serving.
Slice and serve chilled.