法式水果挞（详细法式卡仕达酱料和香脆饼皮做法） Fresh Fruit Tart with Crème Pâtissière

用指尖将黄油揉入面粉、糖和盐中，搓揉至混合物呈现细面包屑状。 Using your finger tips rub the butter into flour, sugar and salt until it resembles fine bread crumbs.

揉成这个状态

加入鸡蛋，用手指轻轻混合至刚好融合。再用手压紧成团。 Add the eggs and mix with your fingers until just combined. Compress it with your hands to form a dough.

用保鲜膜包好面团，放入冰箱冷藏 10 分钟。 Wrap the dough in cling film and chill in the fridge for 10 minutes.

将面团擀开，铺入模具。放重物进行盲烤，180°C 烘烤 10 分钟。 Roll out the pastry and line the moulds and blind bake for 10 mins at 180°C.

移除重物，再烤 5 分钟，使饼皮干燥。 Remove the weights and bake for another 5 minutes to dry up the pastry. 法式卡仕达酱 Crème Pâtissière

在碗中将糖和玉米淀粉混合搅拌至无结块。加入蛋黄搅拌均匀。 In a bowl, stir the sugar and the cornstarch together until it is free of lumps. Then whisk in the egg yolks and stir until combined.

在锅中将牛奶、淡奶油和香草煮沸，然后一点一点倒入蛋黄混合物中回温。 In a saucepan, bring the milk, cream and vanilla to boil and then temper into the yolks mixture.

将混合后的蛋黄液倒回锅中，小火加热，不断搅拌直至变稠。 Pour the tempered mixture back into the pot and continue heating over a low heat while whisking continuously until it begins to thicken. 当卡仕达酱开始沸腾后，继续煮 1 分钟并不断搅拌，以去除“生粉味”或“蛋腥味”。 Once the custard is boiling, continue cooking it on the heat for 1 more minute while stirring continuously to cook out any “floury” or “eggy” taste.

离火后加入黄油并搅拌，使其乳化。 Take it off the heat and whisk in the butter to emulsify. 立即倒入裱花袋或者保鲜袋中，防止结皮。冷藏备用。 Immediately transfer out to a clean bowl and wrap with plastic directly on the surface to prevent a skin from forming then chill until ready to use.

加入挞皮，加入水果，大功告成。 Add the tart, add the fruits, and it’s done!