Deconstructed Fruit Tart

Method

1. In a food processor, combine flour and butter. Add a pinch of salt and pulse until sandy.
2. Add 3 egg yolks, sugar, vanilla extract, and lemon zest. Pulse until just combined.
3. Turn the dough onto a work surface, press together into a ball, wrap in plastic film, and refrigerate for 30-40 minutes.
4. Remove dough from fridge, press lightly with hands, and roll out to a thickness of 4-5 mm.
5. Spray a tart pan with spray butter (or grease), line with the rolled dough, and press into the edges.
6. Trim excess dough from the rim.
7. Cover the tart shell with plastic wrap and refrigerate for another 30 minutes.
8. Prick the base with a fork and bake at 160°C (325°F) for about 40 minutes until golden.
9. While the tart bakes, prepare your fresh fruit (wash, slice as needed).
10. Once the tart shell has cooled, spread a small amount of cream on the serving plate to anchor the tart.
11. Fill the shell with pastry cream and level with a spatula.
12. Arrange the fresh fruit on top in a scattered, deconstructed pattern.
13. Optional: spray with gelatin glaze to keep fruit glossy.