The fruit tart with diplomatic cream is one of the most classic desserts I prefer… I love letting my imagination run wild and decorating this delicious dessert with fruit. A dessert that never goes out of style. Suitable for any special occasion. My tarts are almost all to celebrate my daughter’s birthdays.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Fruit Tart with Diplomatic Cream
- 1 2/3 cups Flour
- 7 tbsp Butter at room temperature
- 1/3 cup Sugar
- 1 Egg yolk
- 1 pinch Salt
- 1 tsp Baking powder
- 2 cups Milk
- 3 Eggs
- 1 Vanilla pod
- 1/2 cup Sugar
- 1/4 cup Cornstarch
- 1 container Whipping cream
- 1/3 cup Powdered sugar
Tools
- 1 Stand Mixer
- 1 Baking Pan
- 2 Saucepans
Preparation of Fruit Tart with Diplomatic Cream
Let’s see how to prepare the fruit tart with diplomatic cream.
In the bowl of the stand mixer, add flour, softened butter, sugar, egg yolk, salt, and baking powder. Start the mixer at speed 2 and mix until it becomes a smooth and compact dough. When it detaches from the sides, it will be ready. Wrap it with plastic wrap and let it rest for about 1 hour in the fridge. After the time has passed, roll out the dough and place it in a rectangular baking pan, prick the dough with a fork, and bake in a hot oven at 350°F for about 15 minutes, checking the baking with a toothpick.
In the meantime, prepare the cream. In a saucepan, bring the milk with the vanilla pod to a boil. In another saucepan, beat the eggs with the sugar, then add the cornstarch while continuing to stir, and pour in the hot milk, continuing to stir. Put on the heat on low flame, stirring continuously until it thickens, remove from heat and let cool. Whip the cream with the powdered sugar, then add it to the cream, stirring from the bottom up to avoid deflating the cream, it should be nice and smooth.
When the shortcrust pastry is ready, let it cool. Once cooled, fill with a layer of cream and add fruit to taste, giving free rein to your imagination. Make cream tufts all around the edges.
Notes
When it’s ready, you can also sprinkle with powdered sugar. For the warmer months, I recommend covering the fruit with gelatin, so the fruit lasts longer. The tart is kept in the fridge inside a closed container for a couple of days.
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Chocolate Cream Tart without Eggs
