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No-Bake Fruit Tart

Prep
10 min
Chill
1 hr 30 min
Total
1 hr 40 min
Makes
10 pieces

Ingredients

Crust

  • 7 oz200 gladyfingersLight, dry sponge fingers. In the US use ladyfingers (savoiardi); in the UK, sponge fingers (savoiardi).
  • 1 stick120 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.

Vanilla Cream

  • 1 ⅔ cups400 mlmilk
  • 2 to 3 tbspgranulated sugar
  • 1 packetvanilla custard pudding powderA packet of vanilla-flavored starch (about 37 g) cooked with 2 cups (500 ml) of milk and sugar into pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet, or one box of cook-and-serve vanilla pudding mix (not instant) per packet, with the sugar reduced because the mix is sweetened; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 1egg yolk

Fruit

  • seasonal fruitfresh
  • canned fruit
  • cherries from a jar
  • fruit from the garden

Fruit Glaze

  • ¾ cup plus 1 tbsp200 mlliquid
  • 1 tbspgranulated sugar
  • 3 tspagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and UK use agar agar powder, using the amount on its package because strengths vary.

Method

Crust

  1. Finely crush the ladyfingers and mix them with the butter, then press the mixture firmly into a 10-inch (26 cm) pan.

  2. Let the crust firm up in the fridge, and in the meantime cook the vanilla cream.

Vanilla Cream

  1. Whisk all the ingredients together and bring to a boil, stirring constantly, for about 1 minute.

  2. Pour the vanilla cream onto the chilled crust while it's still hot.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/no-bake-fruit-tart/