The fruit tart with light shortcrust pastry is my favorite cake: light with a delicate flavor that pleases both adults and children. Besides the pastry, the custard is light too, and that’s not bad.
Ideal for any special occasion, for a birthday or an afternoon snack it’s an ideal way to get children to eat fruit, which they often don’t particularly appreciate.
You will find instructions for the traditional method and then for the Thermomix.

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Difficulty: Easy
Cost: Budget-friendly
Rest time: 20 Minutes
Preparation time: 20 Minutes
Cooking time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

252.02 Kcal

calories per serving

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Energy 252.02 (Kcal)
Carbohydrates 39.34 (g) of which sugars 8.24 (g)
Proteins 7.35 (g)
Fat 12.47 (g) of which saturated 2.83 (g)of which unsaturated 8.83 (g)
Fibers 3.82 (g)
Sodium 33.36 (mg)

Indicative values for a portion of 150 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

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2 eggs
4 2/3 tbsp vegetable oil
4 3/4 tbsp erythritol (or 4 3/4 tbsp sugar or about 1 tbsp stevia)
1 tsp baking powder
1 lemon zest
1 2/3 cups whole wheat flour (or all-purpose flour or FiberPasta)
1 egg
1 2/3 tbsp erythritol (or 1 2/3 tbsp sugar or about 1 tsp stevia)
1/4 cup cornstarch (maizena) (or 1/3 cup oat flour (about 40 g) or FiberPasta)
1 lemon zest
1 packet vanilla
1 cup milk
1.1 lb fresh fruit (as desired (approx. 4 cups))

a health note

Tools

What we need to make

Pastry board wooden
Tart pan 22 cm (8 3/4 in) tart pan
Planetary mixer "stand mixer attachment"
or Thermomix (Bimby)
Saucepan non-stick
Knife paring knife
Plastic wrap 26 cm (10 1/4 in) + plastic wrap

Preparation : Fruit Tart with Light Shortcrust Pastry

INSTRUCTIONS for the shortcrust pastry
By hand

Pour the flour onto the work surface, make a well in the center, beat the eggs, pour them into the flour and start working the ingredients with your hands.
Add the sugar and work again to incorporate it into the rest of the dough.
Add the baking powder, the grated lemon zest and continue working the dough.
Pour the oil little by little and continue working the dough with your hands until it becomes a smooth ball without lumps.
Wrap it in a sheet of plastic wrap and let it rest in the refrigerator for at least 1 hour.
Pour the milk into a small saucepan with the grated lemon zest and a pinch of vanilla and bring it to a boil.
In a bowl, whisk together the egg, the sugar and the cornstarch. Once all the ingredients are combined, add the milk while continuing to whisk.
Pour the mixture into the saucepan and cook it until it thickens. As soon as it’s ready, pour the custard into a bowl and let it cool.
Place the sugar in the mixing bowl and pulverize: 15 sec./speed 10. Scrape down the sides with a spatula.
Add the oil, all-purpose flour, the egg, the salt, the chopped lemon zest, the baking powder and the sugar; knead: 30 sec./speed 5.
Transfer the dough to the work surface, shape it into a loaf, wrap it in plastic wrap and place it in the refrigerator for 1 hour.
Place the lemon zest, the vanillin, the sugar and the cornstarch in the mixing bowl and grind: 20 sec./speed 10. Scrape down the sides with the spatula and if necessary, grind again: 10 sec./speed 10.
Add the milk and the eggs and cook: 7 min./194°F/speed 4. Transfer the custard to a bowl, cover with plastic wrap pressing it onto the surface and let it cool.
Preheat the oven to 356°F.
Prepare the tart base: roll out the light shortcrust pastry with a rolling pin on a sheet of parchment paper.
Using the paper, transfer it to a tart pan and prick the base with a fork.
Cover it with parchment paper and fill the inside with rice or beans (baking weights).
Bake for 10-15 minutes.
Once the base is out of the oven, let it cool, then cover it with a layer of custard and decorate with fruit as you like.
Below I show you various decorations.
If you need to store the tart in the refrigerator for several days, you can brush the fruit with jam diluted with a little water so it doesn’t darken.
Here with berries
Here with May fruits
And finally served: the fruit tart with light shortcrust pastry