Chocolate shortbread tart with pastry cream and fresh fruit.

Stefania Pulitano


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Shortbread Crust:
Pastry Cream:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.

  • Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.

  • Bake in the preheated oven until dry to the touch, about 25 minutes.

  • Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.

  • Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.

  • Remove tart crust from the oven and let cool to room temperature, about 20 minutes.

  • Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.

Nutrition Facts

478 calories; 20.4 g total fat; 139 mg cholesterol; 186 mg sodium. 65.5 g carbohydrates; 10.3 g protein; Full Nutrition