Fruit cakes are always appreciated by everyone and are also very easy to prepare. You can opt for a shortcrust pastry base like Fresh Fruit Tart, or a soft base like the one I am about to explain. Reading the recipe of Benedetta Rossi, I saw that she suggested a Soft Fruit Tart using a “smart mold“. I, who don’t miss anything, remembered having bought it and, disappointed by a negative experience, had put it away in the cupboard. Now it was time for its comeback… indeed it was perfect for this batter! However, I did not follow her recipe; I preferred to use butter instead of oil and also added cream to the custard (I always say less but better). For the decoration, you can let your imagination run wild, slicing the fruit or decorating it like I did my Soft Tart with Fruit Salad.
Other tart recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3.5 oz butter
- 5/8 cup sugar
- 1 1/3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 cup milk
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 2 eggs
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 lemon (zest)
- 7/16 cup water
- 1 tbsp limoncello
- 1 tbsp sugar
- 1 lb strawberries
- 3 kiwi
- 2 bananas
- 2 tbsp lemon juice
- 4 tsp sugar
- 1 packet decoration preparation (cake gel for fruit tarts)
Tools
- Food Scale
- Bowl
- Tart Pan smart mold 12 inches
- Electric Whisks
- Saucepan
- Cling Film
Steps
Prepare the mold well buttered and floured. Preheat the static oven to 350°F. Pour the eggs (yolks and whites) into the bowl, activate the beaters and lightly whip. Add the sugar, still using the beaters, add the melted cold butter, milk at room temperature, and lastly, the flour with the sifted baking powder, incorporating them using a spatula.
The batter should appear as a thick paste. Pour it into the pre-prepared mold, level it, and bake halfway up. Bake for 20 minutes, checking, then turn off the oven and let it rest for 5 minutes with the door ajar, then remove and, once cold, flip it onto a plate. With the syrup prepared from water, sugar, and limoncello, moisten the base.
Pour the milk and cream into a pot, adding the lemon zest as well, and bring to a simmer. In a bowl, pour the eggs (still whole), beat them with the sugar, add the cornstarch, and still with the beaters, create a paste. Pour the milk over the mixture (having first removed the lemon zest), always stirring, and once everything is blended, pour it back into the pot and bring to a boil, keeping the heat very low and continuing to stir. Once the cream has thickened, turn it off and let it cool, placing a sheet of film in contact with it.
Pour the now cooled cream over the tart and start cleaning the fruit. Here you can decide how to cut it; I thought of making it like a fruit salad, moistening it with lemon juice and sweetening it. After mixing it, drain the liquid and place it over the entire surface of the tart. In a small pot, prepare the gel following the instructions on the Tortagel packet, and once ready and cooled, pour it over the fruit. If desired, to make it shiny, you can also melt a little jam with water, but I don’t like it as the fruit doesn’t keep as well as when using Tortagel. Keep in the fridge until ready to serve.
