Steps for the Smart Fruit Tart

• 1. The secret is in the whipping
  Start by whipping the eggs (better at room temperature) with the sugar. Use electric beaters or a stand mixer at the highest speed for at least 15 minutes.
  The expert’s trick: The batter is ready when it “writes”, meaning when you lift the beaters the mixture falls back onto the surface and remains visible for a few seconds without immediately sinking.
  2. The flour: absolute gentleness
  Sift the flour (preferably twice to remove any lumps) and add it to the batter little by little. This is the crucial step: stop using electric beaters and switch to a rubber spatula or a hand whisk. Fold slowly from bottom to top to incorporate air and avoid deflating the eggs.
  3. Baking in the clever mold
  Butter and flour the clever mold carefully (the one with the step at the base) and pour the batter in, leveling gently. Bake in a preheated static oven at 320°F for about 30–40 minutes.
  Attention: Every oven is different! After 30 minutes always do the toothpick test: if it comes out dry, your base for the smart tart is ready.
  4. Resting
  Once out of the oven, don’t rush. Let the base cool completely in the mold. Only when cold, invert it onto a serving plate: you’ll see that the famous “indent” of the clever mold will be ready to hold all the pastry cream!

  

• A perfect cream must be thick enough and silky smooth. Here’s how to make it without mistakes:
  1. The base mix
  In a heavy-bottomed saucepan, work the egg yolks with the sugar using a hand whisk. When the mixture is pale, add the starch (corn or rice) little by little.
  Pro tip: Keep whisking vigorously to eliminate any lumps: that’s the secret to a silky texture.
  2. Infusion and aroma
  In another pan, heat the milk together with the vanillin (or ideally, the seeds from a vanilla pod for a more intense aroma). Bring it almost to a boil.
  3. Low heat cooking
  As soon as the milk nears boiling, pour it in a thin stream over the egg mixture, stirring quickly with the whisk. Return everything to the heat and continue cooking over low heat.
  How long? Stir constantly for about 5 minutes. The cream is ready when it thickens and becomes glossy and creamy.
  4. The plastic wrap “in contact” trick
  Pour the cream immediately into a glass bowl. To prevent the annoying “skin” from forming on the surface, lay a sheet of plastic wrap directly in contact with the hot cream.
  5. Cooling
  Let it cool to room temperature and then transfer to the refrigerator. This step will make your cream firm and perfect for spreading on the base of your Smart Tart.

  

• Decoration time is when you can give free rein to your imagination. Follow these steps for a pâtisserie-style result.
  1. Sugar syrup (the secret for shiny fruit)
  To prevent fruit from browning and to make it glossy like the pros’, prepare a homemade glaze:
  In a small saucepan, heat water and sugar over low heat.
  As soon as it starts to boil, add the lemon juice and reduce the liquid for about 10 minutes until it becomes a thick syrup.
  Important: Let it cool completely before using.
  2. Assembling the dessert
  Make sure the soft base, the cream and the syrup are completely cold.
  Take the base and fill the mold’s indentation with the pastry cream.
  Level the surface with a spatula to make it perfectly smooth.
  3. Decorating with fresh fruit
  Slice the peaches and plums (you can use seasonal fruit of your choice). Arrange them in a spiral over the cream, starting from the outside towards the center.
  The final touch: With a pastry brush, glaze the fruit with a thin layer of the sugar syrup. This step will not only make it shine, but will also protect it from oxidation.

  

• 4. The gourmet touch: whipped cream and red berries
  Finish your creation with dollops of whipped cream around the edges and add blueberries and red currants to give a color contrast and acidity that balance the sweetness of the cream.

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