Fruit Tart
This cake came about by chance. My cousin had made pastry cream but didn’t know what to do with it. In the end, we decided to use it to make a beautiful fruit tart (with a gluten-free shortcrust base).
Fruit Tart
This cake came about by chance. My cousin had made pastry cream but didn’t know what to do with it. In the end, we decided to use it to make a beautiful fruit tart (with a gluten-free shortcrust base).
Steps
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1
Make the pastry cream by whisking together the sugar, egg yolks, and starches in a large bowl until smooth and lump-free.
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2
In a saucepan, combine the milk, heavy cream, vanilla seeds, and grated lemon peel. Bring to a boil. Once boiling, remove from heat and pour over the egg yolk mixture, whisking well.
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3
Return everything to the saucepan and cook over low heat, stirring for a few minutes until thickened. The cream is ready when it coats the back of a spoon.
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4
Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool slightly. Once cooled, add the softened butter and mix. Store in the fridge with plastic wrap touching the surface.
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5
To make the shortcrust, mix all the ingredients and knead by hand. Roll out the dough in a round tart pan and prick the base to prevent it from puffing up during baking.
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6
Bake for 20 minutes at 350°F (180°C). After removing from the oven, let it cool for a few minutes, then spread the pastry cream over the crust.
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7
Assemble the tart with your choice of fruit (we used grapes, pomegranate, mandarins, blueberries, and also added some mint leaves). Start by arranging the larger fruit first, then fill in the gaps with smaller fruit.
Cooksnaps
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