True Kuchen Crust Fruit and Custard Version
Discover the delightful balance of buttery, flaky crust, juicy fresh fruit, and creamy, vanilla-infused custard with this True Kuchen Crust Fruit and Custard recipe. Perfect for showcasing seasonal fruits like peaches, berries, or plums, this classic dessert combines rustic charm with a touch of sophistication. The tender pastry base is blind-baked to perfection before being adorned with vibrant, sweet fruit and a luscious homemade custard that gently sets in the oven. With a prep time of just 30 minutes and an irresistibly smooth texture, this kuchen is a beautiful centerpiece for any gathering. Serve it chilled for a refreshing treat that highlights the best of fruit and cream desserts. Keywords: fruit tart, custard tart, kuchen recipe, seasonal fruit dessert, buttery crust.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 125 grams Unsalted butter (cold, cubed)
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 grams Fresh fruit (e.g., sliced peaches, berries, or plums)
- 240 milliliters Whole milk
- 120 milliliters Heavy cream
- 2 large Eggs
- 75 grams Granulated sugar (for custard)
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour (for custard)
Instructions
In a large bowl, whisk together the flour and sugar for the crust.
Add the cold, cubed butter, and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Mix in the egg yolk and cold water, combining just until the dough holds together. Be careful not to overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C). Grease and flour a 9-inch (23 cm) tart pan.
On a lightly floured surface, roll out the chilled dough to fit the tart pan. Press the dough into the pan and trim any excess. Poke the bottom with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes. Set aside to cool.
Arrange the fresh fruit evenly over the pre-baked tart crust.
In a medium saucepan, heat the milk and cream over medium heat until just simmering.
In a bowl, whisk together the eggs, sugar, vanilla extract, and flour for the custard.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
Pour the custard over the fruit in the tart crust, ensuring it covers the fruit evenly.
Bake the tart in the preheated oven for 25-30 minutes, or until the custard is set and slightly golden on top.
Allow the tart to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Slice and enjoy your homemade True Kuchen Crust with Fruit and Custard!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 23.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
