Tamarillo Tart

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Tamarillo Tart
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1 hr 30 min.
ready in 2 h. 12 min.
Ready in


For the pastry
300 grams Pastry flour
200 grams butter
100 grams sugar
1 egg
2 tablespoons Whipped cream
1 pinch salt
Pastry flour (for the work surface)
softened butter (for greasing pans)
For the vanilla cream
1 Vanilla bean
½ liter milk
4 egg yolks
100 grams sugar
30 grams Pastry flour (or cornmeal)
1 pinch salt
For filling
400 grams Tamarillo
2 tablespoons Muscovado sugar
1 packet clear Pie glaze (for 250 ml of fluid) (approximately 1 cup)
How healthy are the main ingredients?
sugarWhipped creameggsalt

Preparation steps


For the pastry, knead all ingredients quickly into a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.


Preheat the oven to 180°C (approximately 350°F).


Roll out the dough onto a floured surface, and cut out circles about 8 cm (approximately 3 inch) in diameter, and fit into the greased tartlet tins. Prick the bottoms with a fork several times and bake in preheated oven, until golden brown about 10-12 minutes. Remove, cool down, carefully remove from the pans and leave to cool.


For the cream, cut the vanilla bean lengthwise, scrape out the seeds, mix with the vanilla bean into the milk, and bring to a boil. Mix the yolks with the sugar in a bowl until creamy, then mix in the flour. Slowly stir the hot milk into the egg yolk cream, pour everything back into the pot, remove the vanilla pod and beat on low heat until the cream thickens; do not allow to boil! Allow to cool, stirring occasionally, then fill the tart pans (best done with a pastry bag).


Peel the tamarillos and cut into small pieces. Mix with sugar and spread on the tartlets. Prepare the cake glaze using the package directions and using brush over the fruit (until glossy). Let solidify and serve.