Online: Summer Baking with Tina Zaccardi: Festive Fruit Tart

Wednesday, July 28, 2021 3:00pm - 4:00pm ET Online


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Back by popular demand! Award-winning baker, Tina Zaccardi, will be showing us how to make a colorful summer dessert -- Summer Fruit Tart with Pastry Cream. See the recipe below.

Pate Sucree Crust:

1 ¼ Cups of Flour (150 grams)

½ Cup of Powdered Sugar (65 grams)

¼ Teaspoon of Salt

1/8 Tsp of Baking Powder

8 Tablespoons of Cold Unsalted Butter (Cut into ½” cubes) (114 grams)

1 Egg Yolk

Place the flour, sugar, salt and baking powder in a food processor and pulse 4-5 times to combine. 

Add the butter and pulse 12-14 times.

Add the egg yolk and pulse+ until the dough just comes together.

Dump the dough out on a lightly floured surface and gather the dough together. Form the dough into a disc about 1” thick.  Chill for at least 1 hour.

Roll the dough into a circle slightly larger than 10” in diameter and line a 9” tart pan with a removable bottom.

Preheat the oven to 375°. Chill the dough in the tin for 20 minutes.  Dock the bottom of the dough with a fork and line the pan with a piece of parchment that has been coated lightly with baking spray and filled with pie weights or beans.

Bake for 15 minutes and then remove the paper and beans.  Bake for an additional 10 minutes or until the crust is a light golden brown.  Remove from the oven and cool completely.  When the crust is completely cool remove it from the tart pan and place it on a serving dish.

Pastry Cream:

1 Cup of Whole Milk

½ Cup of Heavy Cream

4 Egg Yolks

½ Cup of Sugar

Pinch of Salt

2 Tablespoons of Corn Starch

1 Teaspoon of vanilla extract or vanilla bean paste

In a saucepan heat the milk, heavy cream, and 1/4 cup of the sugar until the sugar is dissolved and the mixture just comes to a simmer.

In a bowl whisk together the egg yolks, corn starch, remaining 1/4 cup of sugar, and salt.

Gradually add the warm milk/sugar to the egg mixture. Pour the mixture back into the pan. 

Place the saucepan over medium heat. Whisk constantly until the mixture almost comes to a boil (when you begin to see bubbles).

Continue whisking for about a minute or more.

Remove the pan from the heat and immediately pour the pastry cream through a mesh strainer into a clean bowl. Stir in the vanilla extract or paste. (Adding the vanilla off the heat and at the end of cooking will ensure that the vanilla doesn’t evaporate or cause the flavor to weaken)

Place plastic wrap directly on the surface of the pastry cream and place in the refrigerator to cool.

Fresh Fruit:

You can use any fruit you like, here are some suggestions:







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Contact: Giovanna Fiorino-Iannace

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