Fruit Tart with Lactose-Free Cream
For my daughter’s birthday… since she always wants the fruit tart… this year I wanted to make it a bit different. Almond shortcrust pastry with lactose-free lemon cream… considering the use of almond milk… I had doubts about the result, but I must say it turned out delicious… so much that as always my daughter asked me… mom, when will you make it again???? 😍😍😍
Ingredients
Pastry
1 1/2 cups of flour
1/2 cup almond flour
9 tbsps of butter
1/2 cup sugar
1 pinch of salt
2 egg yolks
1 tsp of baking powder
Fruit of your choice
Cream
2 cups almond milk
3 eggs
1 organic lemon
1/2 cup sugar
1/3 cup flour or cornstarch
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, Mother's Day
Preparation Fruit Tart with Lactose-Free Cream
Mix the flours, softened butter, sugar, eggs, salt, and baking powder until it becomes a compact dough. Wrap with plastic wrap and let rest for 1 hour in the fridge. Roll out the dough and place it in a perforated mold, then bake at 350°F. Meanwhile, prepare the cream. Bring the milk to a boil with the lemon peel. Beat the eggs with the sugar, then add the flour, pour in the hot milk while continuing to stir, bring back to a boil until it thickens.
When the shortcrust pastry is ready, let it cool. Cover the pastry with a layer of cream and add fruit of your choice, let your creativity flow. I put the cream in a piping bag and made small swirls all over the pastry.
Notes
If you make it and eat it immediately, the jelly is not necessary… otherwise, to keep the fruit fresh, it’s better to prepare it.
If you make it and eat it immediately, the jelly is not necessary… otherwise, to keep the fruit fresh, it’s better to prepare it.
If you make it and eat it immediately, the jelly is not necessary… otherwise, to keep the fruit fresh, it’s better to prepare it.
