The Fresh Fruit Tart is the cake I most enjoy making, perhaps because of the colors or because I can use the fruit’s creativity to create different shapes. For the recipe, this time I followed Sonia Peronaci’s advice with some variations to her recipe. The result was excellent, a very nice base and perfectly sweet cream… let’s get to the kitchen!
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 9 tbsp butter
- 3 egg yolks
- 3/4 cup powdered sugar
- 1 tsp lemon zest (grated)
- Half vanilla bean
- 1 pinch fine salt
- 1 1/2 cups milk
- 2/3 cup fresh heavy cream
- 1/2 cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- Half lemon (whole peel)
- Half vanilla bean
- 20 strawberries
- 2 bananas
- 3 kiwis
- 1 packet powdered gelatin
Tools
- Kitchen Scale
- Food Processor
- Pastry Board
- Bowl
- Hand Whisk
- Rolling Pin
- Springform Pan 26 cm
- Parchment Paper
Steps
Start by placing all the ingredients for the shortcrust pastry in the food processor. Knead for a few minutes, then turn the dough onto the pastry board and continue by hand to form a ball. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
While the dough is resting, prepare the pastry cream. Pour the milk with the cream and the whole lemon peel (being careful not to cut the white part) and the vanilla into a saucepan. Beat the egg yolks with the sugar and add the cornstarch. Pour into the hot milk and mix with a whisk. Cook over low heat until the cream is thick. Pour it into a bowl and cover it with plastic wrap in contact with the surface to prevent a crust from forming. Let it cool. Prepare the oven in static mode at 356 degrees Fahrenheit.
Take the dough from the refrigerator and roll out a disk with the rolling pin, like the bottom of the pan. Separately, make a strip for the edge 3/4 inch wide and as long as the circumference of the pan. Place the disk in the 10-inch springform pan lined with parchment paper, prick the bottom, and place the edge. Cover with parchment paper and pour beans or rice on top and bake for 20 minutes. Remove the legumes or rice and leave for another 5 minutes. Once the tart is completely cold, proceed by pouring the cream, which we will have previously mixed well to make it creamy. Decorate with the fruit cut as you prefer and glaze by pouring the gelatin prepared as the packet explains. Store the tart in the refrigerator.
