Bellocq Fruit Tart with Chamomile Cream

Bellocq is pleased to share this delightful fruit tart with chamomile cream! This will be a wonderful dessert for your next gathering! Have a wonderful event!

The chamomile cream also makes a delicious filling for cream puffs (pate a choux) or shortcakes!

Serves 6 / Makes one 9 1/2-inch tart or six 4-inch tartlets.

For the Dough:

2 1/2 cups all-purpose flour

5 tablespoons sugar

pinch of salt

2 sticks  cold unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

4 tablespoons iced water, or as needed

 

For the Chamomile Cream:

1 cup (236 ml) whole milk

2 tablespoons fresh or dried chamomile blossoms

3 tablespoons sugar

3 tablespoons all-purpose flour

pinch of salt

2 large egg yolks

1/4 teaspoon vanilla extract

1/2 cup cold heavy cream

 

To Finish the Tart:

2-3 cups assorted seasonal berries such as strands of red and white currant berries, apricots, red and golden raspberries, blackberries, blueberries 

fresh chamomile blossoms, for garnish

Prepare the Dough: Mix together flour, sugar and salt in a food processor.  Add butter and pulse a few times to combine.  With motor running, add egg yolk and ice water until combined.  Gather dough into a ball, knead once or twice, and wrap with plastic wrap. Flatten into a circle; refrigerate 1 hour.

Prepare the Chamomile Cream:  In a small pan, heat milk to a low simmer.  Remove from heat, add chamomile blossoms, cover and set aside, 30 minutes.  Strain milk into a clean saucepan; discard chamomile.  Whisk in sugar, flour, salt, egg yolks and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes.  Whisk in vanilla.  Transfer to a bowl and refrigerate with plastic wrap directly on surface until cold, about an hour. 

Whip heavy cream to form stiff peaks and gently fold in cooled chamomile cream.

Finish the Tart: Preheat oven to 375ºF.  Roll dough on a lightly floured surface 1/4-inch thick.  Transfer to a 9-inch round tart pan with a removable bottom.  Trim dough and refrigerate until cold, about 20 minutes.  Blind bake the tart: prick dough all over with a fork, line with parchment paper, and fill with baking weights or dried beans.  Bake 15 minutes.  Remove parchment and baking weights and continue baking until tart shell is golden, about 18-20 minutes more.  Set aside until cool.  Fill cooled tart shell with Chamomile Cream; arrange fruit on top. Refrigerate 30 minutes or until ready to serve.  Garnish with chamomile blossoms.


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