Page 24 - Allisons Magazine Summer 2021 Issue 02
P. 24
SUMMER FRUIT AND sour cream tart
Ingredients:
Ready-to-bake piecrust 2 kiwis, sliced
2 cups half-and-half ⅔ cup blueberries
2 teaspoons vanilla extract ⅔ cup raspberries
½ cup sugar, divided ⅔ cup blackberries
5 egg yolks ⅔ cup mandarin orange slices
3 tablespoons cornstarch (dissolved in 4–6 fresh figs
3 tablespoons of half-and-half)
Fresh mint sprigs, for garnish
1 cup sour cream
*Feel free to swap fruit for your favorites or
6 strawberries, sliced what’s in season where you live.
Instructions:
1. Bake piecrust according to package instructions, and let cool.
2. In a large saucepot over medium heat, whisk together half-and-half, vanilla, and ¼ cup
sugar. Bring to a scald of 180°F, whisking frequently.
3. In a large bowl, whisk together egg yolks with remaining sugar until fluffy. Using a
ladle, pour the hot half-and-half in a thin stream into the egg mixture, while whisking,
to temper the eggs. Pour mixture back into the pot, and whisk in cornstarch mixture.
Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and
let cool to room temperature. Fold in sour cream until combined. Keep refrigerated
until ready to assemble.
4. Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until ready
to slice and serve. Garnish with mint.
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