Fruit tart

Do we bring spring to the plate? Or maybe you prefer summer? It doesn't matter: the dessert I am about to offer you is perfect for refreshing (and sweetening) the warm and warm days that embrace us these days. Today we will cook an irresistible dessert, a classic that has always been loved by adults and children. piccini: the fruit tart.

Video of the Recipe

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Identity Card of the Recipe

• 146 KCal Calories per serving

• Ingrediants

  For the jelly

  • 100 ml of water
  • 50 ml of orange juice, ACE juice or apple juice
  • 20 g of sugar
  • 8 g of gelatin powder

  For the shortcrust pastry (pan with a diameter of 28 cm)

  • 250-260 g of white flour type 00
  • 40 g of butter
  • 40 ml of milk
  • 5 g of baking powder
  • Untreated lemon zest
  • 1 pinch of salt
  • 20 g (1 medium) of egg yolks
  • 60 g (1 medium) of eggs
  • 70 g of sugar

  For decoration

  • 100 g of peaches
  • 100 g of cherries
  • 100 g of strawberries
  • 50 g of raspberries or red fruits
  • 100 g of kiwi
  • 100 g of melon
  • 100 g of grapes

  For the Custard

  • 500 ml of milk
  • Untreated lemon zest and juice
  • 80 g (4 medium) of egg yolks
  • 80 g of sugar
  • 50 g of cornstarch

  Materials Needed

  • Bowls of various sizes
  • Whip
  • Sieve
  • Electric whips
  • Chopping board
  • Knife
  • Colander
  • Scale weighs food
  • Pot for cream
  • Small saucepan for the jelly
  • Row lemons or grater
  • Transparent film
  • Pastry board
  • Tart pan with a diameter of 28 cm
  • Baking paper
  • Dried vegetables
  • Rolling pin
  • Fork

  Preparation

  1. First prepare the SHORT PASTRY. In a bowl, combine all the dry ingredients i.e. sifted flour, sugar, sifted yeast and salt. Flavor with grated lemon zest. Soften the butter in the microwave and add it to the center of the powders. Add an egg, an egg yolk and the warm milk. Work all the ingredients quickly and by hand until you get a compact paste.If necessary, add more flour. Wrap the shortcrust pastry in a sheet of cling film and let it rest for half an hour.

  The right alternative
  Those who love rustic flavors can prepare this tart using a wholemeal shortcrust pastry as a base.

  2. Meanwhile, prepare the CUSTARD. Shell the eggs and divide the yolks from the whites. In a saucepan, heat about 400 ml of milk. Using an electric mixer, foam the egg yolks with sugar, juice and lemon zest. After 5 minutes, add the corn (or rice) starch and 100 ml of cold milk. Add the egg cream obtained to the hot milk and cook over medium heat, stirring constantly with the whisk until just touching the boil. The custard is ready: turn off the heat and cover immediately with cling film, taking care to place it in direct contact with the cream. Leave to cool completely.

  The advice OK
  Do not throw away the egg whites: they can be reused to prepare macaroons, ugly but good biscuits or meringues!
  It is advisable to cover the custard with plastic wrap to avoid the formation of the superficial crust.

  3. Brush a tart mold (28 cm in diameter) with a little butter and sprinkle with a spoonful of flour. Roll out the shortcrust pastry with a rolling pin to form a disc with a diameter of about 30 cm. Line the greased pan and Floured with the shortcrust pastry Prick the pastry with the tines of a fork to prevent it from swelling during cooking Cover the shortcrust pastry with a sheet of baking paper and fill with dried legumes or flour.

  Did you know that
  Dried legumes are not used for the cake! They are important because they prevent the pastry from swelling excessively during cooking: in this way, you can obtain a perfect shortcrust pastry shell, ideal for filling.

  4. Place the shortcrust pastry base in the oven at 180 ° C and bake for 20 minutes. Remove the pan from the oven and gently remove the dried legumes, using the parchment paper. Allow to cool completely.
  5. Meanwhile, prepare the fruit. Clean the fruit. Slice the strawberries, kiwi, peaches. Cut the grapes in half, removing the seeds. Ston the cherries. Clean the melon and cut into balls with the digger as shown in THIS VIDEO.
  6. Fill the cold shortcrust pastry shell with the cold custard. Fill with sliced ​​fruit to taste, trying to arrange them neatly. We recommend this order (starting from the outside): strawberries, melon, kiwi, grapes, peaches, cherries, raspberries.
  7. At this point, prepare the cover gelatin. In a saucepan, pour the water, juice, sugar and powdered gelatin. Mix the ingredients with a whisk and bring to the heat. Boil for a couple of minutes. Transfer the hot gelatin to a bowl and leave to rest for a couple of minutes Brush the hot but not boiling jelly over the fruit: in this way, the fruit will remain bright, shiny and will not oxidize.
  8. Leave to rest for 2-3 hours in the fridge before serving.

  Alice's comment - PersonalCooker

  An explosion of fruit, color and sweetness concentrated in a wonderful tart. Already at the sight the tart makes your mouth water and you wait to taste it. Who wants to be in my place now?
  Also try the Vegan and Gluten Free Fruit Tartlets and the Wholemeal Fruit Tart!

  Nutritional values ​​and Health Comment on the recipe

  The Fruit Tart is a dessert rich in carbohydrates and with a modest portion of lipids and proteins. The prevalence of fatty acids is saturated and cholesterol is abundant. It is a sweet food not suitable for diet against dyslipidemia and diabetes; in the low-calorie diet it can be included in very small portions, preferably for breakfast. The medium portion of Fruit Tart is not well defined and must be adapted to the specific preparation .