Chocolate Fruit Tart Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Whisk flour sugar cocoa powder and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.

Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.

Bake in the preheated oven until dry to the touch about 25 minutes.

Meanwhile prepare the pastry cream. Bring milk to a simmer in a medium saucepan.

Whisk eggs sugar and flour together in a large bowl until smooth. Whisk in hot milk a little at a time until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook whisking constantly until pastry cream thickens and comes to a boil 5 to 7 minutes. Remove from heat discard lemon zest and let cool.

Remove tart crust from the oven and let cool to room temperature about 20 minutes.

Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.