To make this tart, I used a basic tart shell with Dorie's Pastry Cream recipe. I filled it with fresh sliced Kiwi and Strawberries. It is beautiful and very tasty!
Strawberry Kiwi Tart
2 cups flour
2 tbsp. sugar
1 stick of cold unsalted butter, cut into pieces
1 egg yolk
2-3 tbsp. ice water
½ tsp. salt
To make pastry, combine flour, sugar and butter ina food processor. Pulse until it resembles crumbles, add yolk and water, process until a soft dough forms, wrap in a ball in plastic, chill for an hour.
Preheat oven to 400 degrees. Roll out dough and press it into a tart shell. Cover dough with aluminum foil. cover with pie weights and bake for 15 minutes.
2 cups whole milk
6 large egg yolks
1/2 cups sugar
1/3 cup cornstarch, sifted
1 1/2 teaspoons pure vanilla extract
3 1/2 tablespoons unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.