The Fruit Tart with Light Shortcrust Pastry is my favorite cake, light with a delicate taste that pleases both adults and children. In addition to the pastry, the custard is also light, which isn’t bad.
Ideal for any special occasion, for a birthday or a snack, it’s the perfect way to get children to eat fruit, which they often don’t particularly appreciate.
You will find the instructions for the traditional method and subsequently with the Bimby.

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Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

252.02 Kcal

calories per serving

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Energy 252.02 (Kcal)
Carbohydrates 39.34 (g) of which sugars 8.24 (g)
Proteins 7.35 (g)
Fat 12.47 (g) of which saturated 2.83 (g)of which unsaturated 8.83 (g)
Fibers 3.82 (g)
Sodium 33.36 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 eggs
2.4 fl oz vegetable oil
2.1 oz erythritol (or 2.1 oz of sugar or 0.5 oz of stevia)
1 tsp baking powder
1 lemon zest
7.1 oz whole wheat flour (or all-purpose flour or FiberPasta)
1 egg
0.7 oz erythritol (or 0.7 oz of sugar or 0.2 oz of stevia)
1.1 oz cornstarch (Or 1.4 oz oat flour or fiberpasta)
1 lemon zest
1 packet vanilla
8.8 oz milk
17.6 oz fresh fruit (of your choice)

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Tools

What we need to make

Pastry Board wooden
Baking Pan 9-inch tart pan
Stand Mixer "stand mixer dough"
or Bimby
Saucepan non-stick
Knife fruit knife
Plastic Wrap 10-inch + plastic wrap

Preparation: The Fruit Tart with Light Shortcrust Pastry

INSTRUCTIONS for the shortcrust pastry
By hand

Pour the flour on the work surface, make a well in the center, beat the eggs, pour them into the flour, and start working the ingredients with your hands.
Add the sugar and work it in until it is combined with the rest of the dough.
Add the baking powder, grated lemon zest, and continue working the dough.
Gradually add the oil and continue to work the dough with your hands until it becomes a smooth, lump-free ball.
Wrap it in a sheet of plastic wrap and let it rest in the refrigerator for at least 1 hour.
Pour the milk into a saucepan with the grated lemon zest and a pinch of vanilla and bring it to a boil.
In a bowl, mix with a whisk the egg, sugar, and cornstarch. Once all ingredients are combined, add the milk while continuing to stir.
Pour the mixture into the saucepan and cook until it thickens. Once ready, pour the custard into a bowl and let it cool.
Put the sugar in the bowl and pulverize: 15 sec./speed 10. Bring it back to the bottom with the spatula.
Add the oil, all-purpose flour, egg, salt, grated lemon peel, baking powder, and sugar, knead: 30 sec./speed 5.
Transfer the dough to the work surface, compact it into a loaf, and wrap it in plastic wrap. Place in the refrigerator for 1 hour.
Put the lemon zest, vanilla, sugar, cornstarch in the bowl, and chop: 20 sec./speed 10. Bring it back to the bottom with the spatula, and if necessary, chop again: 10 sec./speed 10.
Add the milk, eggs, and cook: 7 min./194°F/speed 4. Transfer the cream to a bowl, cover with cling film, letting it adhere to the surface, and let it cool.
Preheat the oven to 356°F.
Prepare the tart base: roll out the light shortcrust pastry with a rolling pin on a sheet of parchment paper.
With the help of the latter, place it on a baking pan and prick with a fork.
Cover it with parchment paper and pour rice or beans inside.
Bake for 15-10 minutes.
Once the base is baked, let it cool, then cover it with a layer of cream and decorate it with your choice of fruit.
Here are various decorations.
If you need to store the tart in the fridge for several days, you can brush it with jam diluted with water so it doesn’t turn brown.
Here with berries
Here with May fruits
And here finally is the served fruit tart with light shortcrust pastry