Why is my custard cream and fresh fruit tart special?
I’ll explain it to you.
As has been happening lately, if I make a pretty dessert (no doubt about its goodness), I post the photo on social media to share my satisfaction with friends and family. Many have asked me how I made this fruit tart, so it seemed right to write about it here.
Also, on the 10th of this month, the blog celebrated its sixth anniversary, so the dessert is just perfect!! … 6 years and 351 posts …
Creating the custard cream and fresh fruit tart is actually simple if you have a good recipe … then all you need is a pinch of skill to create the lattice and imagination to position the fruit!
Here is the recipe and the tricks to obtain a beautiful and delicious custard cream and fresh fruit tart.
YOU MIGHT ALSO BE INTERESTED IN:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 853.13 (Kcal)
- Carbohydrates 98.71 (g) of which sugars 42.38 (g)
- Proteins 12.50 (g)
- Fat 47.30 (g) of which saturated 25.81 (g)of which unsaturated 15.50 (g)
- Fibers 3.97 (g)
- Sodium 77.48 (mg)
Indicative values for a portion of 100 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
Custard Cream and Fresh Fruit Tart
- 4 cups all-purpose flour
- 1 1/3 cups butter (softened)
- 1 1/2 cups powdered sugar
- 5 tbsp egg yolks
- to taste vanilla (in paste or extract)
- 1 pinch fine salt
- 2/3 cup milk
- 1/2 cup fresh liquid cream
- 1 tbsp rice starch
- 1 egg
- 1 tbsp cornstarch (corn flour)
- 1/3 cup sugar
- to taste vanilla (in paste or extract)
- 1 2/3 cups raspberries
- to taste strawberries
- 1 kiwi
- to taste powdered sugar
Preparation of the Custard Cream and Fresh Fruit Tart
– In the mixer, using the paddle attachment, quickly work the butter with the powdered sugar; when the sugar is absorbed, add the egg yolks and finally the sifted flour, salt, and vanilla. Mix just until the flour is also absorbed and then turn off the machine.
Roll out the pastry between two sheets of parchment paper and refrigerate for at least two hours, even better if prepared the day before.
– To make it by hand, simply follow the order of addition.
Let’s start with the lattice.
– Roll out the pastry on the disk/grid following the package instructions; or check online, you’ll find many tutorials. The important thing is to flour the grid well and freeze it.
– When well chilled, gently unmold it onto a baking sheet lined with parchment paper and cut it to the same size as the tart pan (I used the pan itself before baking the base).
– Bake for 10-12 minutes and let it cool.
– Let’s move on to the shell
– Roll out the pastry and line the previously greased tart pan (mine is non-stick, so I didn’t grease it), prick the bottom and refrigerate for half an hour – this step prevents the tart from losing its shape during baking (e.g., the edges sinking).
Bake the tart shell blind, covering it with parchment paper and dried beans or ceramic beads … basically a weight, for 15 minutes (depends on the oven), then remove the paper and weights and bake for another 2 minutes.
Cooking the custard cream:
– In a glass bowl, whisk together the egg with the sugar and vanilla; add the sifted starches and finally the cold liquids.
– Cook in the microwave at maximum power (for me 800W) for 2 minutes, then stir quickly and return to the microwave for another minute at maximum (be careful, maybe take it out halfway, stir to check the consistency, and decide whether to continue cooking).
– As soon as it’s ready, transfer the cream to a clean container, cover it with non-PVC cling film in contact, and cool it in the fridge.
– Pour the custard cream into the shortcrust shell, gently place the lattice, and position the fresh fruit, washed and dried. Dust with plenty of powdered sugar.
– Store in the fridge.
– Take out at least 20 minutes before serving
