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How To Make fruit tart recipe?

513 Calories per serving

Ingredients:

For the shortcrust pastry (for a 24 cm mold)

• 2 Egg yolks
• 250g flour 00
• 1 Vanilla bean
• 100g Icing sugar
• 150g Cold butter
• 1 pinch of salt

For the pastry cream

• ½ Lemon zest
• 120g Sugar
• 4 Egg yolks
• 500g Whole milk
• 40g Corn starch (cornstarch)
• 20g flour 00

For recoating

• Season fruit
• 50 g Jam you like best
• 10g Water

Process:

To prepare the fruit tart recipe tart, start preparing the dough by putting the flour, the icing sugar, the inner seeds of a vanilla bean, salt and the cold butter cut into cubes in a bowl, mix the butter with your fingertips until to obtain a sandy dough, when the compost has become sandy, add the eggs and knead until large crumbs are obtained. Transfer everything to a work surface and knead quickly until you obtain a homogeneous mixture to which you will give the shape of a loaf. Wrap it in a plastic wrap and let it rest in the refrigerator for at least 30 minutes. I advise you to knead the dough quickly so as not to heat it too much.

In the meantime, prepare the custard by pouring the milk and zest of half a lemon into a saucepan, to obtain it, use a vegetable peeler. Bring the milk to the boil, meanwhile, pour the yolks into a bowl, add the sugar and mix quickly with a spatula or whisk. Add the cornstarch and flour sieved together and mix again.

When the milk touches the boil, remove the lemon zest and pour a little into the yolk mixture, stirring quickly to dilute it. At this point, pour again into the saucepan with the milk, stir and bring back to the heat. Let your custard thicken, stirring constantly; the cream will be ready when the bubbles surface.

Pour the cream into a low and wide container, cover it with plastic wrap and let it cool completely at room temperature; then put it in the refrigerator to firm up.

In the meantime, take the shortcrust pastry, spread it on a lightly floured surface and make a circle about 4 mm thick; with the help of a rolling pin, lift the already stretched dough and place it on the circular cake tin with a diameter of 24 cm.

Glue the dough well to the mold and cut a dough that comes out of the edges with a knife. Prick the bottom with the tips of a fork so as not to create bubbles during cooking and the pasta does not swell. Proceed with the cooking blind, i.e. cover the pasta with a baking paper disk and then lay inside the ceramic balls (or dried chickpeas) that will keep the pasta crushed and in shape during cooking.

Bake in a preheated static oven at 170 ° for about 15 minutes (if you use the fan oven, cook at 160 ° for about 12 minutes) during which the pasta must cook without coloring excessively.

Remove from the oven the pastry base, remove the balls and the paper and bake it again for 15 minutes, so that the bottom becomes colored and dry, then extract it definitively and let it cool on a wire rack.

Take the custard, now cold, and make it velvety again by beating it with a beater for a few minutes. once smooth, pour it on the bottom of the tart, spread it well even on the edges with the help of a spatula.

Cut the fruit and place it on top of the cream. Once finished, take the jam and dilute it with water, with a kitchen brush the surface of your tart with the mixture obtained, but the fruit tart recipe tart in The fridge for at least 2 hours earlier than serving.

And ready!

Storage

Store your fruit tart recipe tart for a maximum of 1-2 days in the refrigerator, covered by a glass bell. The shortcrust pastry alone can be frozen raw, while I do not recommend freezing the finished tart.

Tips

• To flavor the cream instead of lemon zest you can use orange zest or a vanilla bean. Use the fruit tart recipe you prefer by alternating the different colors.

• To make the custard you can use rice starch in the same quantities instead of corn starch!