The soft fruit tart is a true delight to serve as a dessert at the end of a meal. Soft and filled with a delicious custard and lots of fresh fruit, I also soaked the base with a light rum syrup, which you can alternatively replace with a fruit syrup.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 12 Pieces
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: Autumn, Winter and Spring, Summer

Ingredients

2 eggs
2.5 oz sugar
5.6 tbsp butter (lactose-free margarine)
2 tsp baking powder
3.4 tbsp milk
1.25 cups all-purpose flour
1 cup milk (soy beverage)
3 egg yolks
2.5 oz sugar
0.4 oz cornstarch
0.4 oz rice starch
1/2 vanilla bean
3.4 oz water
3.4 oz sugar (liquid)
1 oz white rum (up to 1.7 oz)

Tools

1 Small pot
2 Bowls
1 Smart mold
1 Pot
1 Whisk
1 Spatula

Steps

Melt the butter or margarine in a double boiler and let it cool slightly.
Beat the eggs with the sugar using a whisk until the mixture is light and fluffy. Add the milk or plant-based beverage, along with the sifted flour and baking powder.
Finally, add the melted butter or margarine.
Pour into the smart mold (11 inches) previously buttered and floured.
Bake in a preheated static oven at 350°F for 25 minutes.
Unmold and let cool on a rack.
Split the vanilla bean and scrape the seeds.
Bring the milk or the soy beverage to a boil with the empty vanilla bean.
Beat the egg yolks with the sugar, vanilla seeds, and finally the starches.
Once boiling, add the egg mixture to the soy beverage.
Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in a water and ice bath, or in the freezer, after covering it with cling film in contact.
Mix the liquid sugar with the water and 1-1.7 oz of white rum.
Soak the base with the rum syrup, spread the well-chilled cream with the help of a spatula.
Decorate as desired with fresh fruit.
Brush with gelatin or spray gelatin.
Refrigerate well for at least 6 hours before serving.