Fruit Tart: the dessert that smells like summer
The fruit tart is that dessert that immediately makes you long for spring and outdoor picnics. It’s colorful, fresh, and above all, delicious! Ideal for a birthday, an elegant dinner, or simply to pamper yourself on a Sunday.
Today I’ll share my version: simple, with a buttery shortcrust base, velvety custard, and lots of seasonal fruit. And the best part? You can prepare it even with the help of Bimby or Monsieur Cuisine!
Perfect for anyone who wants to impress in the kitchen while saving time… without sacrificing taste.
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring
Ingredients (for a 9.5-inch pan)
Fruit Tart: the dessert that smells like summer (also with Bimby and Monsieur Cuisine)
- 2.5 cups flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 egg yolk
- lemon zest (grated)
- 1 pinch salt
- 2 cups milk
- 4 egg yolks
- 2/3 cup sugar
- 1/3 cup cornstarch (cornflour)
- lemon zest
- fresh fruit (strawberries, kiwi, bananas, peaches, blueberries.)
- gelatin sheets (optional, but useful if you prepare it the day before)
Tools
Fruit Tart: the dessert that smells like summer (also with Bimby and Monsieur Cuisine)
- Bowls
- Pan
- Mixer
- Mixer
Steps
Fruit Tart: the dessert that smells like summer (also with Bimby and Monsieur Cuisine)
1. Prepare the pastry
Quickly mix the flour with the butter until you have a sandy mixture. Add sugar, eggs, lemon zest, and salt. Form a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Heat the milk with the lemon zest. Separately, beat the egg yolks with the sugar, then add the cornstarch. Pour the hot milk in a thin stream, put back on the heat, and stir until it thickens. Let it cool with plastic wrap touching the surface.
3. Bake the base
Roll out the pastry, line a greased tart pan, prick the bottom, and bake in a static oven at 355°F: first 20 minutes with dried beans on top, then 10 minutes without.
4. Assemble the tart
Spread the custard on the cooled base and decorate with fruit as desired. If you wish, brush with dessert gelatin for a “patisserie” effect.
Have fun decorating the tart with all the colorful fruit.
The perfect fresh and colorful dessert for spring and summer, quickly prepared with the help of Bimby.
Fruit Tart with Bimby
The perfect fresh and colorful dessert for spring and summer, quickly prepared with the help of Bimby.
Procedure with Bimby
Shortcrust
Put flour, butter, sugar, eggs, zest, and salt into the bowl:
20 sec. speed 5
Form a dough, wrap it in plastic, and let it rest in the fridge for 30 min.
Custard
Put all the ingredients for the custard in the bowl:
7 min. 194°F speed 4
Pour into a bowl and cover with plastic wrap touching the surface. Let cool.
Bake the base
Roll out the pastry, line the pan, and prick the bottom.
Bake in a static oven at 355°F: 20 min with dried beans + 10 min without.
Assembly
Once the base is cooled, fill it with custard and decorate with fresh fruit.
Brush with gelatin for a shiny effect.Fruit Tart with Monsieur Cuisine
A fresh and scenic dessert that smells like summer, easily made thanks to your kitchen robot!Find the procedure HERE
Smart Ideas and Tips
Fruit Tart: the dessert that smells like summer (also with Bimby and Monsieur Cuisine)
Use seasonal fruit: for example, strawberries and kiwi in spring, peaches and blueberries in summer.
For a more rustic tart, try adding a pinch of cinnamon to the custard.
Store the tart in the fridge for up to 2 days… but I bet it will be gone before then!
FAQ (Frequently Asked Questions)
Can you use ready-made pastry?
If you’re short on time, you can, but the texture isn’t the same.
Can I prepare it the day before?
The tart can be stored in the fridge for up to 2 days. I recommend brushing the fruit with gelatin or jam to keep it shiny and fresh.
What fruit is best to use?
Strawberries, kiwi, peaches, blueberries, blackberries, grapes… the important thing is that it’s fresh, firm, and not too watery fruit.
Can I make it lactose-free or gluten-free?
For a lactose-free version, use plant-based milk (e.g., oat or soy) and margarine or lactose-free butter.
For a gluten-free version, use gluten-free cake flour (check the doses, as some absorb more).
