Steps

• To prepare the fruit and cream tart without gelatin, directly in the saucepan where it will thicken, use a manual whisk to combine the sugar and vanillin with the egg yolks.

  

• Once a homogeneous mixture is obtained, add a little cornstarch and some milk, and incorporate them with the manual whisk to prevent lumps.

  Continue until these two ingredients are finished.

  

• At the end, scent with untreated lemon zest cut into strips.

  Avoid the white part, which would impart a bitter taste.

  

• Put on the heat and stir continuously over moderate heat with a whisk or wooden spoon until it comes to a boil.

  

• Then turn off the heat, remove the lemon zest, transfer the cream to a bowl, and let it cool covered with a sheet of cling film touching the surface.

  To avoid using cling film on very hot foods, stir the cream frequently until it has lost most of its heat.

  Once this stage is reached, cover with cling film.

  

• In a bowl, combine the sifted flour and baking powder, sugar, grated zest of an untreated lemon, softened butter, the two egg yolks, and fine salt.

  
• 

• Start the work by mixing the egg yolks with the powders using a fork.

  

• Then switch to working by hand.

  Wrap the obtained dough in cling film and let it rest in the fridge for at least half an hour.

  

• Prepare the baking pan we will use by spreading it evenly with soft butter.

  This will serve to keep the parchment paper in place and prevent the tart from sticking to the edges.

  

• Then lay two strips of parchment paper on it in an X shape, long enough and about 1 inch wide each.

  Cover the two strips and the base of the baking pan with a parchment paper circle cut to size.

  If using a springform pan, only the disc of paper on the base will be needed.

  

• Take the dough from the fridge a few minutes before starting to work it.

  

• With the pastry, create the tart shell, keeping in mind that it will need to hold the cream, and therefore make sufficiently high edges.

  

• The tart should be baked alone, so to prevent it from puffing up, cover it with another disc of parchment paper topped with rice or dried beans.

  The rice or dried beans used in this way are no longer edible.

  

• Transfer the baking pan to the central part of the static oven and bake for 15/20 minutes at 350°F, until the edges begin to brown.

  After this time, remove the pastry from the oven, eliminate the sheet with the rice, and continue baking for a few more minutes, until the previously covered base is cooked but without coloring.

  Adjust according to your oven.

  Let it cool completely before removing the tart from the baking pan.

  Place the now-cold pastry disk on the serving plate.

  

• Take the cream, which, having cooled, will also have solidified a bit.

  It should then be worked with electric whisks until the desired consistency is reached.

  

• Transfer the cream to a piping bag with a large nozzle or simply cut off the tip to create an appropriately-sized hole and distribute the cream over the base.

  Compact.

  
• 

• At this point, we’re ready to decorate the tart.

  Start by cleaning the pineapple, removing the harder central part, and slicing, preferably on a cutting board with a kitchen knife.

  Begin the decor with the pineapple and gradually arrange the other fruits in slices.

  

• Then deal with strawberries and kiwis.

  To prevent the strawberries from releasing water on the cream, it’s advisable to wash them quickly under running water and then dry them.

  Next, clean the peach and slice it as well.

  
• 

• When you reach the point where you want to add the banana, it’s advisable to first prepare the jam glaze.

  In this way, you will expose this delicate fruit to the air as little as possible and manage to glaze it before it darkens.

  For this purpose, combine in a saucepan the apricot jam, a level tablespoon of sugar, a tablespoon of water, and a splash of lemon juice (about half a tablespoon) and put it on the heat at moderate flame.

  Use jam that is not chunky.

  

• Cook, always stirring, for two minutes from boiling.

  

• Complete the tart with the banana and make the center with strawberries and kiwis.

  

• Then shine the entire surface of the fruit with the glaze using a brush while the glaze is still warm.

  

• The fruit and cream tart without gelatin is now ready.

  Before serving, let it cool in the refrigerator for at least a couple of hours.

  
•