Fruit Tart

How to Make the Pastry Dough:

Mix together the flour, confectioner's sugar, and butter until it resembles coarse sand

Add the eggs one at a time, incorporating well after each addition

Wrap the dough in plastic wrap, shape into a disk, and refrigerate

After chilling, roll out the dough with a rolling pin, dusting with all-purpose flour to prevent sticking

Use a cookie cutter with double the diameter of the base of the tart pan to cut out the dough and place it in the pans

Make small holes in the dough to allow for air circulation during baking and toast until golden brown

Allow to cool before removing from pans (can be stored in an airtight container for 15 days)

Coffee Cream:

Dissolve the cornstarch in 100ml milk and add the egg and yolks

Mix well until clear

Combine the remaining milk with confectioner's sugar, vanilla bean, and bring to a boil

Temper the milk mixture into the egg mixture (off heat) and mix until incorporated

Return everything to medium heat and stir until thickened

Turn off heat and add the cubed butter, stirring until completely dissolved

Mix in a food processor at low speed until slightly cooled

Sift the cream, place in a bowl, and cover with plastic wrap to prevent skin formation

Refrigerate

Icing:

Combine the whipped heavy cream and coffee cream until smooth and creamy

Chill before serving

Assembling:

Place the coffee cream in a piping bag with a round tip and fill the tart pans

Cut the fruits into thin slices and arrange on top of the cream

Keep chilled at all times.