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Monday, June 14th, 2021

Are You searching for something sweet but fresh? Here is our Fruit Tart recipe: colorful and easy to prepare.
Just an hour and your tart will be ready: are you ready to knead?

For a 22-24 cm pan

INGREDIENTS FOR THE DOUGH:

150 gr of flour 00

75 gr of sugar

Lemon peel

A pinch of salt

2 egg yolks

90 gr butter

INGREDIENTS FOR THE CREAM:

3 egg yolks

100 gr of sugar

30 gr of flour

300 gr of milk

Lemon peel

INGREDIENTS FOR COVERING

Kiwi

Strawberries

Berries

PREPARATION

On a pastry board We arrange the flour in a fountain; create a hole in the center and put the sugar, grate the zest of 1/2 lemon, add a pinch of salt and add the egg yolks and work quickly with your fingers.

Add the butter and start kneading vigorously to create a dough that we will cover with cling film and let it rest in the refrigerator for 40 minutes. At this we take the shortcrust pastry, spread some flour on a pastry board and roll it out with a rolling pin to a thickness of about 4-5 millimeters. We wrap the pastry on the rolling pin and then be able to roll it out in the pan.

We take our 22-24 cm cake pan, butter and flour it and roll out the shortcrust pastry, making it adhere well and eliminating the excess dough. With a fork make holes all over the surface and cook in a ventilated oven at 170 ° for 15-18 minutes, let it cool and then turn it out.

Let’s now dedicate ourselves to the preparation of the custard: in a saucepan, with the heat off, put 3 egg yolks, the sugar and mix vigorously with a hand whisk. When the ingredients are well blended, add the sifted flour and always mix vigorously to remove any lumps. We add the milk several times, continuing to mix, and finally the lemon zest.

We put the saucepan on the stove and bring to a boil, continuing to stir. We cook for a few minutes, until our cream becomes thick, remove the lemon zest and let it cool.

Now let’s assemble the cake: transfer the custard into a poached bag and decorate the base. We cut the fruit into pieces, of the shape we prefer and place it on top of the cream, thus decorating the cake.

Let it cool in the refrigerator for half an hour and then serve.

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