Delicious Recipes

Soft Fruit Tart

lericettediminu

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The soft fruit tart is a fresh and delicate dessert, with a base that in taste and texture resembles a cake.

It is moistened with a non-alcoholic citrus syrup and filled with custard and lots of seasonal or even canned fruit.

Ideal as a dessert at the end of a meal, or as a birthday cake during the spring and summer months, this tart is great to serve on the occasion of tea or coffee with friends, but also as a sweet treat to enjoy during a sweet break.

Executing this recipe doesn’t involve much difficulty, but simply requires proceeding step by step, since it is a dessert that needs to be filled after baking and then enriched with fruit.

The fruit can be added creating flower decorations, by creating many circles of fruit inside each other, or in stripes: alternating a strip of slices of one fruit with a strip of another, or by cutting the fruit into cubes and distributing it on the cream in a random way.

In short, even the decoration step, which could cause some concern, can be greatly simplified.

For this dessert, I used fresh fruit such as pineapple, loquats, kiwis, bananas, and strawberries, but you can also buy canned pineapple and peaches and then put the rest fresh, thus avoiding spending time on cleaning and cutting the pineapple, which takes a few more minutes.

To maintain the natural color of freshly cut fruit and protect it from oxidation, I advise cleaning and slicing the types of fruit that darken the most last, such as bananas.

This cake was then finished with fruit gelatine that can be purchased in packets.

However, those who prefer using only genuine homemade products, maybe because the cake is intended solely for children, can cover it with apricot jam, as I do in my recipe for custard tart with fruit without gelatine.

If you opt for this option, remember that the jam glaze will give a slightly yellowish tint to the fruit, so on occasions when you want to present this tart at its finest, it’s always advisable to use the gelatine packets which are completely colorless and tasteless.

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  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 45 Minutes
  • Portions: 10
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer, and Autumn
308.07 Kcal
calories per serving
Info Close
  • Energy 308.07 (Kcal)
  • Carbohydrates 50.05 (g) of which sugars 32.24 (g)
  • Proteins 6.92 (g)
  • Fat 10.21 (g) of which saturated 2.82 (g)of which unsaturated 7.00 (g)
  • Fibers 0.94 (g)
  • Sodium 22.09 (mg)

Indicative values for a portion of 140 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

  • 1 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup milk
  • 1/4 cup sunflower oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 cups whole milk
  • 2 egg yolks
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2/3 cup water
  • 1 ounce sugar
  • lemon zest (untreated)
  • orange zest (untreated)
  • 1/4 pineapple
  • 5 strawberries
  • 1 loquat
  • 1 kiwi
  • Half banana
  • 1 packet gelatine (for desserts)

Tools

  • 1 Manual Whisk
  • Electric Whisks
  • 1 Wooden Spoon
  • 1 Saucepan
  • 1 Pan for soft tart diam. 11 inches
  • 1 Brush silicone
  • 1 Cutting Board
  • 1 Knife for vegetables

Steps

  • To prepare the soft fruit tart, start by making the base, for which you will find ingredients and procedure by clicking here: soft tart.

    Then prepare the cream, working with a manual or electric whisk the eggs with the sugar and vanilla extract, then add some of the milk in a thin stream and immediately after the starch, working to create a homogeneous and lump-free mixture.

  • Add the remaining milk, stir with a wooden spoon, bring to the heat, over moderate flame, stirring continuously until boiling.

    Turn off the heat, transfer to a bowl covering in contact with film suitable for high temperatures and let it cool.

  • Prepare the syrup by placing water, sugar, and untreated lemon and orange peels on the heat.

    Be careful to only take the skin and not the white part.

  • Bring to a boil while stirring, then turn off the heat, leaving the peels in the syrup, if possible, for a few hours, to better infuse.

  • Take the cream and work it with electric whisks until you achieve the right consistency.


    Moisten the cake with the non-alcoholic citrus syrup using a kitchen brush, leaving the edges or barely moistening them.

  • Pour the cream on the cake and level it.

  • Clean and cut the chosen fruit.

    In my case, I used a quarter of a pineapple that I removed the top and bottom and then the outer peel.

    I then divided it into 4 wedges, removing the central, harder part.

    Finally, from a quarter of this, I obtained many thin but not too much slices, to avoid them breaking when handling.

  • Then clean strawberries, kiwis, loquats, and bananas.

  • After slicing them, arrange them decoratively on the cake.

  • Make the gelatine according to the instructions found on the package.

  • Distribute it on the fruit using a spoon.

  • Keep in the fridge for at least a couple of hours before serving.

    The soft fruit tart is thus ready.

Store well closed in the fridge, in an airtight cake container for 2 or 3 days.

Store well closed in the fridge, in an airtight cake container for 2 or 3 days.

Here is a selection of products decidedly useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.

Here is a selection of products decidedly useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.

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lericettediminu

Welcome to my blog "lericettediminu". I am Carmen D'Angelo, a Sicilian with a great love for cooking. I particularly enjoy making desserts, where I can best express my personal inclination not only for taste but also for beauty. It was my mother, Enza, who passed her passion for cooking on to me, and I try to honor her teachings by always striving to improve and deepen my knowledge. I am not a professional in the field, but having cooked since I was a child and read extensively on the subject, I believe I have gained a certain experience through practice. I am a wife and a mother in love with her family, and I created this blog to virtually welcome anyone who wishes to join me within the walls of my kitchen, which to me is a true treasure trove of flavor and emotions.

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