CUSTARD TART WITH CREAM AND FRESH FRUIT

Custard Tart with Cream and Fresh Fruit image

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 10

Unsalted butter, room temperature (for pan)
3/4 cup plus 2 Tbsp. sugar; plus more for pan
8 large egg yolks
2 large eggs
2/3 cup cornstarch
1/2 tsp. kosher salt
3 cups whole milk
1 1/2 cups chilled heavy cream, divided
1 vanilla bean, split lengthwise, or 1 1/2 tsp. vanilla extract or paste
1 lb. stone fruit, cut into wedges, blueberries and/or blackberries

Steps:

Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
Do Ahead
Custard can be baked 1 day ahead. Cover and chill.