Perfect Pie Crust for a Cream and Fruit Tart: A Sweet-Filled Treat

Perfect Pie Crust for a Cream and Fruit Tart: A Sweet-Filled Treat…

Perfect Pie Crust for a Cream and Fruit Tart is the perfect simple recipe for making a great shortcrust pastry shell to be filled with cream and fruit or cold yogurt creams and more.
Sweet shortbread tart shell is a very easy to make basic recipe, a perfect recipe for making a shortbread shell with a crumbly texture.
If you are looking for the perfect recipe for the base of your cream tarts, I suggest you try my sweet shortbread shell recipe.

Ingredients:

For the Shortcrust Pastry (Sweet Pie Crust):

• 250g (2 cups) plain flour (all-purpose flour)
• 80g (⅔ cup) icing sugar (powdered sugar)
• 5g (1 tsp) baking powder
• Grated zest of 1 lemon
• 125g (½ cup + 1 tbsp) unsalted butter, cubed
• 2 egg yolks

For the Filling / Custard (Pastry Cream ):

• 2 egg yolks
• 100g (½ cup) caster sugar (granulated sugar)
• 30g (¼ cup) plain flour (all-purpose flour)
• 300ml (1¼ cups) whole milk
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract

How to Prepare Perfect Pie Crust:

1. To make this delicious sweet cream and fruit tart shell, we start by preparing the custard in advance.
2. In a saucepan, heat the milk with the lemon zest , while in a bowl ,beat the yolks with the sugar and vanilla.
3. Add the flour to the yolks and stir, pour in the hot milk, mix everything together and cook over low heat until the custard is smooth and velvety.
4. Cover the custard with foil and let it cool completely. ( I recommend preparing it the night before ).
5. For the shortcrust pastry , mix the flour , sugar, lemon zest and baking powder in a bowl, add the butter and knead until sandy.
6. Add the egg yolks and knead until you have a smooth shortcrust pastry dough , wrap it in plastic wrap and let it rest in the refrigerator.
7. Once rested, roll out the shortcrust pastry, line a buttered and floured 24-26 cm dm cake pan , cover with foil and pulses.
8. Bake the summer tart pastry shell , in the previously preheated static oven at 180° (350°F) for about 25-30mn.
9. Once baked and left to cool, your simple and perfect tart shell will be ready to be filled with cold cream and fruit or other variations.

ENJOY!!!