A dessert to serve on Liberation Day? Any cake that reflects the colors of our flag. In my house, they love tart, so tart it is. I prepared a white cream without eggs and chose kiwi, bananas, and strawberries. For those who love to celebrate this occasion, here is the April 25th Tart. For those who like this type of dessert, I also leave a Collection of Tarts.
Recipe from 04/22/2017 Updated
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 368.66 (Kcal)
- Carbohydrates 49.84 (g) of which sugars 28.45 (g)
- Proteins 6.45 (g)
- Fat 17.40 (g) of which saturated 7.91 (g)of which unsaturated 4.59 (g)
- Fibers 1.70 (g)
- Sodium 63.74 (mg)
Indicative values for a portion of 145 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
- 1 1/4 cups all-purpose flour
- 1/2 cup butter
- 1/4 cup sugar
- 1 egg
- Half vanilla bean
- Half lemon (grated zest)
- 1 pinch fine salt
- 1 1/4 cups whole milk
- 1/2 cup whipping cream
- 1/4 cup cornstarch
- 1/2 cup sugar
- Half lemon (grated zest)
- 2 kiwis
- 1 banana
- 8 strawberries
- 1 packet gelatin (tortagel)
- 1 tbsp sugar (for the tortagel)
- 2/3 cup water (for the tortagel)
Tools
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- Food Scale
- Pastry Board
- Bowl
- Parchment Paper
- Rolling Pin
- Springform Pan cm. 24
Steps
In a bowl, combine flour, soft butter, sugar, lemon zest, and salt. Quickly mix, add the egg, and finish kneading on the pastry board. Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for 1 hour. Preheat the oven to static mode at 350°F. Roll out the dough with a rolling pin to a disk 1/4 inch thick and 10 inches wide. Line the pan with a sheet of parchment paper. Place the disk leaving a 3/4 inch edge, prick it with a fork, bake and cook for 20 minutes.
Blend sugar and cornstarch by adding grated lemon zest and a little at a time of cold milk. Also add the cream and place on the heat. Stir and once it starts to boil and the cream has thickened, turn off. Pour into a bowl and cover with plastic wrap touching the surface to prevent a skin from forming.
Pour the warm cream into the shell and level it. Slice the fruit and arrange it on the cream. Also prepare the tortagel following the instructions on the packet and once cooled, pour it over the tart. If you prefer, you can brush the fruit with apricot jam.
