Red, White and Blue Tart

So no cooking blog is complete without the post about a red, white and blue dessert, right??  Well you won’t find that jiggly jello mold stuff here, something about my food jiggling just skeeves me out.  I’m more of a tart type of person.  And this tart definitely delivered the goods.  The custard tasted somewhat like that of a tart-a-la-bouille pie.  The crust was just perfect, even if I DID forget to add the walnuts!  This was a pretty easy recipe to make, though my abnormally large tart pan did present a challenge or two!  I think a standard size one might have to be on the wish list soon!

It was so good that there is only one slice left…and it’s got my name on it!

Red,White and Blue Tart
Sources:  Tart Dough – Williams-Sonoma, Pastry Cream – Martha Stewart


Custard/Pastry Cream:
2 egg yolks
1/2 cup granulated sugar
1/4 tsp salt
1/4 cup cornstarch
2 cups milk
1 tsp vanilla

Tart Dough:
1 egg yolk
2 tbsp VERY cold water
1 tsp vanilla
1 1/4 cup unbleached all-purpose flour
1/3 cup sugar
1/4 tsp salt
1 stick butter, cut into cubes
1 Hershey’s chocolate bar
2 tbsp nuts, ground (optional)

Fruit of your choice for topping


Custard/Pastry Cream:
Whisk together 1/4 cup sugar, yolks and salt.  Whisk in cornstarch, 1 tbsp at a time. 

Bring milk and 1/4 cup sugar to a simmer, whisk a little of the milk mixture into the egg mixture to slowly warm it up.  Slowly add in the rest, whisking the whole time.  Return to the pot and bring to a boil, whisking constantly until thickened. 

Remove from heat, whisking until very thick and cooling, about 2-3 minutes.  Pour through a fine sieve into a bowl, press plastic wrap onto the surface and refrigerate until completely chilled at least 1 hour.

Tart Dough:
Preheat oven to 400.

Stir together the egg yolk, vanilla and water – set aside.

In the bowl of a stand mixer with the flat beater, stir together the flour, sugar and salt.  Add the butter and beat on med-low speed until coarse with butter no larger than small peas.  Add the egg mix until the dough pulls together. 

Transfer to a floured work surface and roll into a ball.  Flatten with a disk and gently press into a greased tart pan.  Cover with foil, pressing the foil to mimic the shape of the tart and add rice, dry beans or baking beads on top.  Bake 20 minutes, remove the foil/rice and prick with a fork all over the surface.  Continue baking another 5-10 minutes until golden brown. 

Once cooled some, melt the chocolate bar and spread lightly over the crust.  This will prevent the crust from getting soggy once the custard is on it. 

Allow to cool completely before filling with the pastry cream and topping with the fruit.  Keep refrigerated.

Red, White & Blue Tart

Red, White & Blue Tart


One response to “Red, White and Blue Tart

  1. brannyboilsover

    Great, festive dessert!

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