Hidey Ho everyone! Well it is Thursday night so it is time for another recipe from me… True Blue Baking! This week I am happy and I am po’ed. I am po’ed because if you take a look at my fruit tart crust you can see that I let it get just a little bit to brown, in fact I over cooked it by about 7-10 minutes, I cooked it for 30 minutes instead of the 20 that I should of. I was just to busy this morning and if it hadn’t been for the smell of the ginger in the crust wafting through my kitchen I would have burned it. So it turned out a toasty brown instead of the light golden brown I wanted but guess what? It still tasted fab! So that’s life or c’est la vie, as the French would say!
Now for the happy news… I finally got my indoor photo studio up and running! Whooo Hoooo!! *Doing a little happy dance here* Like I have said before living in Phoenix in the summer is like living in H… E… double hockey sticks… L L. The winters are heavenly the springs are sweet but the summers are just to darn much! And due to the fact that my house does not have any large windows that I can get good natural light into I have been taking my pictures outside under our covered porch. But after months of fighting the shifting light, the gusting breeze, the dust and the dirt, not to mention the bugs, my mom and I decided to take our small room in the front of the house, which I guess is suppose to be a formal dining room, and make it into a photo/craft studio for myself and my mom. And finally after months of saving, planning and lots of cleaning, with more cleaning to come, my little photo studio is a go!!
So in celebration of my first official studio pic I whipped up a Candied Ginger Tropical Fruit Tart just for you all… enjoy!
A crisp ginger crust filled with infused ginger pastry cream topped with fresh tropical fruit!
For the Pastry Cream
1 C. Whole milk
1 1" inch Fresh ginger stem, peeled and thinly sliced
1/2 Vanilla bean, split lengthwise
3 Fresh egg yolks
1/2 C. Granulated sugar
2 Tbsp. Cornstarch
For the Crust
1/3 C. Powdered sugar
1 1/2 C. Flour
1/4 tsp. Salt
1/2 tsp. Ground ginger
2-3 Tbsp. Crystallized ginger, diced into fine pieces
3/4 C. Unsalted butter at room temperature
For the Fruit Top and Fruit Glaze
1/2 Fresh pineapple, peeled, cored and thinly sliced
2 Ripe mangos, pitted, peeled and thinly sliced
2 Kiwis, peeled and thinly sliced
1/2 C. Apple jelly
2-4 Tbsp. Water
In a medium sauce pan over medium heat combine the milk, thinly sliced fresh ginger pieces and the split vanilla bean along with the scraped out vanilla seeds from the bean.
Bring the mixture up to a simmer.
When the mixture simmers remove it from the heat, cover the sauce pan with a lid and let the mixture steep for 30 minutes.
After 30 minutes strain out the ginger pieces and the vanilla pod and return the milk mixture to the sauce pan.
Bring the milk mixture just back to a simmer, you will start to see little wisps of steam coming from the pan but no bubbles on the surface of the milk.
In a medium bowl mix together the egg yolks, sugar and cornstarch.
Gradually whisk in, 1/4 cup at a time, the milk mixture until you have added in all of the milk and return the now pastry cream mixture back to the sauce pan.
Over low heat bring the pastry cream mixture up to a low simmer, making sure to whisk the mixture constantly, until it thickens and cook for 1 minute.
After the pastry cream thickens pour the pastry cream into a small bowl, cover the pastry cream with plastic wrap and refrigerate the cream until it is cold.
Make sure when covering the pastry cream with plastic wrap that the plastic wrap touches the pastry cream, this will stop a film from forming on top of the pastry cream.
While the pastry cream is chilling preheat your oven to 350°F, 325°F if using a convection oven.
In a medium mixing bowl combine the powdered sugar, flour, salt, ground ginger and finely diced crystallized ginger for the crust.
Add in chunks of the room temperature butter and cut it into the flour with a pastry blender until the mixture resembles peas.
Press crust dough into a two piece 10 inch tart pan and prick dough well with a fork, to help prevent dough from puffing up while baking.
Line the inside of the crust with parchment paper and add in dough weights, dried beans or rice will work also, and bake for 15-20 minutes.
Remove the blind baked crust from the oven, remove the parchment paper with weights and let the crust cool to room temperature.
Just before assembling the tart in a small sauce pan over medium-low heat combine the apple jelly and the water.
Bring the apple jelly mixture to a simmer, just long enough for the jelly to melt, then remove it from the heat and let it cool to room temperature.
To assemble the tart remove the crust from the tart pan and cover the well of the crust with the pastry cream. Then decorate the top of the pastry cream with the fresh sliced fruit and with a pastry brush glaze the fruit with the apple jelly glaze, this will keep the fruit moist.
The tart will keep for 1-2 days in an air tight container in the refrigerator.
If you like a lot of pastry cream you might want to make a double batch.