fresh fruit tart - sauce anglaise

preparation*
.prepare 2 different of cooking cutter , range from 4 cm to 6.5 cm in diameter
.prepare the chilled puff pastry at room temperature
.line a baking pan with baking paper
.preheat the oven to 200 °c

ingredients*
1. puff pastry 1/3 (293g) . apricot glaze 100g . kiwis 2 . egg 1 .
fresh strawberry 100g . fresh blueberry 100g . peach from can 100g .
pine apple from can 100g .
2. whole fat milk 400cc . sugar 80g . egg yolks 4 . vanilla essence 4g .

method*
1. cut the strawberry in half ; skinless the kiwis and cut into small wages ; cut the peach and pineapple in small pieces . to make the pie , roll out the pastry on
a lightly work surface into a disk , cut out 10 small round disks with the cookie cutter .
2. use the smaller cookie cutter which is 4 cm in diameter to cut five of the disks into doughnuts shape ; place the other five round disks on the baking pan , brush
some water over the edge .
3. place the doughnuts shape disks on the five round disks , transfer to the refrigerator for 20 minutes .
4. brush on the top pastry with beaten egg , bake until golden brown , 15 to 18 minutes .
5. in a small saucepan , combine the apricot glaze and some water , cook untill it brings to a boil and slide easily . crush down the center
of the pie to form a hole shape by a rolling pin .
6. spoon some cre´me anglaise . place the fruits . brush the fruits with apricot glaze . this fruit tart should be served cold and it can be kept in the refrigerator
for 1 to 2 days .

sauce anglaise*
1. to make the vanilla milk , in a medium saucepan , combine the milk and vanilla essence , cook over low heat until it brings to a boil , turn off
the heat and cover for 2 to 3 minutes .
2. in a mixing bowl , combine the egg yolk and sugar , beat until it turns plate and smooth .
3. cook the vanilla milk until it brings to a boil again , pour half of vanilla milk into the egg mixture , blend well ; pour the rest of vanilla milk in . heat the
mixture over low heat , whisk bay a wooden spoon foe 1 to 2 minutes and remove from the heat , be aware do not boil it .
4. sieve the mixture to a clean metal bowl , which was chilled by a bowl underneath full of ice water , whisk until the temperature goes down and the mixture
thickened enough to attach upon the back of wooden spoon . (scratch by a finger will be a visible line left.)
5. this sauce anglaise can be kept in the refrigerator for up to 2 days .