The fruit tart is definitely a summer dessert, to be prepared with seasonal fruit depending on the period. Tasty and fresh, suitable for any time of the day.

Difficulty: Medium
Cost: Cheap
Preparation time: 1 Hour
Cooking time: 30 Minutes
Portions: 8 people – 10 inch pan
Cuisine: Italian

Ingredients

1 2/3 cups All-purpose flour
2 Eggs
1 tsp Baking powder
3 tbsp Butter
5 tbsp Sugar
1 2/3 cups Milk
1 Lemon zest (grated)
2 Eggs
1/3 cup Sugar
1/3 cup Cornstarch
1/4 cup Sugar
2 2/5 tsp Cornstarch
1/2 cup Water
as needed Kiwi
as needed Strawberries
as needed Bananas

Preparation

Place 1 2/3 cups of flour, 5 tbsp of sugar, 2 eggs, 3 tbsp of butter, 1 tsp of baking powder on a pastry board and knead until the shortcrust pastry has a homogeneous consistency and no longer sticks to your hands.
Using a rolling pin, roll out the dough. You can shape it as you like (I tried to make petals).
Butter the outside of the pan (10 inch) or if you prefer, cover it with parchment paper and lay the dough over the inverted pan, trying to make it adhere to the edges.
Bake at 350°F for about 20 minutes.
For the custard cream :
In a saucepan, put the milk, add the zest of one lemon and heat on the stove.
In another saucepan, put 2 eggs, 1/3 cup of sugar, 1/3 cup of cornstarch and mix with a whisk.
Remove the lemon zest from the milk and pour it into the egg cream, mix well, put it back on the stove for a few minutes until it thickens.
Put 1/4 cup of sugar, 2 2/5 tsp of cornstarch, and 1/2 cup of water in a saucepan, then place everything on the stove.
Stir with a whisk for about 3 minutes, it will have an almost white color.
Take the shortcrust pastry base, pour the warm custard cream inside.
Decorate with fruit of your choice (I chose strawberries, kiwi, and bananas).
Brush the still warm jelly over the fruit.