The Tart with blueberries, strawberries, and cranberry jam is a truly delicious dessert. Since my daughter doesn’t like chocolate, cream, fondant, or coffee, I must admit that the fruit and jam tart is a great compromise, as I prepared it for her birthday. Many happy returns, little one of the house!!

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 6/8 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients

3/4 cup all-purpose flour
1/2 cup cornstarch
1/4 cup butter
1/4 cup powdered sugar
1 egg white egg whites (the white of a medium egg)
1 2/3 cup milk
1 lemon zest
2 pods vanilla
1/2 cup sugar
1 package vanillin (0.4 g)
1/4 cup all-purpose flour
2 egg yolks
3/4 cup cranberry jam
3/4 cup blueberries
as needed strawberries

Steps

For the shortcrust, follow the recipe you find here, but with the quantities indicated in this recipe, which are halved compared to the original recipe.
Alternatively, you can also use the original shortcrust recipe that you find here, always following the quantities in this recipe.
Now take the dough out of the fridge and roll it out with a rolling pin on a floured surface to a thickness of about 1/4 inch. Butter and flour a 8-inch diameter pan, place the rolled dough on top leaving a 1-inch edge, and prick it. Place a sheet of parchment paper on top and cover it with beans (for a blind bake). Bake at 350°F for about 15 minutes.
With the leftover dough, cut decorations. Since I made it for my daughter’s birthday, I cut out the number, the letters for HAPPY BIRTHDAY, and some heart and flower cookies. You can choose the shapes you prefer. Bake at 350°F for about 8-10 minutes.
In a bowl, place the milk with the vanilla and lemon zest. Heat in the microwave for one minute at maximum power, then take it out, stir with a spoon, and put the bowl back in the microwave for another minute at maximum power. Remove from the oven and let it rest for one or two minutes to let the milk absorb the flavors and slightly cool down.
Now remove the vanilla and lemon zest, add the sugar to the milk, stir, then add the flour, vanillin, and egg yolk, mixing well with a whisk.
Place the bowl in the microwave at maximum power for one minute, take it out and mix well to obtain a uniform cream.
Place the bowl back in the microwave for another minute at maximum power, take it out and stir again well to eliminate all lumps. Put it back in the microwave for half a minute at maximum power, remove the bowl from the microwave and stir well again. You will obtain a smooth cream without lumps. Let it cool.
Once the crust has cooled, cover it with about half of the custard. Place about half of the previously washed and dried blueberries on top, cover everything with cranberry jam
Place the remaining custard in a syringe with a ribbed nozzle and make puffs along the bottom and sides of the tart. Now decorate with fresh fruit and the previously prepared cookies.