Ingredients

• 2.5 cups all-purpose flour
• 0.5 cups white sugar
• 4 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 0.5 cups butter
• 3 tablespoons butter
• 1 egg
• 1 egg yolk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
4. 4 Bake in the preheated oven until dry to the touch, about 25 minutes.
5. 5 Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
6. 6 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.
7. 7 Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
8. 8 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.

Nutrition per serving