Fruit Tart Recipe

And we get to another month of world on a plate. For those of you that missed the first two rounds, World on a Plate is a monthly blogging event at which bloggers from around the world get together and share a typical recipe from their home country. Today, we are sharing fruit dessert to celebrate summer.

I am so curious to see what delicious concoctions my fellow bloggers will propose! What fruit will they use? Is it going to be cake? Sppon desserts? Fruit salad? Well Anna is going to tell us about Australia, Biren about Malaysia, Ewa about Sweden, Katerina about Greece, Katherine about the US, Hyosun about Korea, Raymund about the Philippines, Suchi about Northerm India and Vijitha about Southern India and as usual I am telling you about Italy.

When I started thinking about what to make, two things popped in my head: fruit salad and fruit tart. Turns out fruit tart is BF’s favorite dessert, so I went with tart.

Fruit tart makes its appearance at birthday parties and other festivities especially in spring and summer and it is a favorite among kids and adults. It looks great and it tastes even better!

Fruit tart is a great dessert that manages to be rich, refreshing and simple at the same time. The pastry cream makes it rich, the fruit makes it refreshing and the simplicity of ingredients and preparation make it easy to make. Plus it looks great! Bring one of this dessert to the table and you will be hailed as a great chef!

Don’t forget to check out what everyone else did at the bottom of the post!

#WorldOnAPlate: Fruit Tart

Ingredients

    • Crust
    • 10 oz. flour
    • 4 oz. butter
    • 3.5 oz. sugar
    • 2 egg yolks
    • pinch salt
    • vanilla extract and/or lemon peel (optional)

Pastry cream

    • 3 egg yolks
    • 1 cup milk
    • 1 tbsp corn starch
    • vanilla extract
    • 2 oz. sugar

Topping

  • seasonal fruit
  • 1 packet gelatin
  • 1/2 cup water

Directions

    1. Crust
    1. Using a food processor cut the butter into the flout. It takes about 30 seconds and you should get a mixture of rather fine flour crumbs.
    2. Pour the mixture on a table or in a big bowl and make a well. In the well add the sugar, the yolks, the salt and the flavorings.
    3. Mix well and start kneading until the dough comes together in a smooth mass.
    4. If the dough is to dry, add a bit of the egg whites. If it is too sticky add a bit of flour.
    5. Make a disk, wrap it in saran wrap and place in the fridge to cool down for about 20 minutes.
    6. Roll out the dough and place in a buttered oven dish.
    7. Using a fork puncture the crust so that it does not rise while cooking.
    8. Cook for about 20 minutes in a 375F oven covering the borders with aluminum foil if they become too dark.
    9. Let it cool down.

Pastry cream

    1. Warm up the milk with the vanilla extract until simmering. Turn off the heat and let cool down slightly.
    2. Whip the yolks with the sugar until they become pale yellow and double in size.
    3. Slowly add about 1/3 of the milk straining it so that the skin that forms on top of the milk does not get in the egg mixture.
    4. Mix well and add the corn starch and mix again.
    5. Pour the mixture in a pot with the rest of the milk and put on a low fire. Stir the mixture until it thickens up (should become a lemon curd like consistency).
    6. Immediately transfer to a cool container and cover with plastic wrap so that it does not form a skin.

Topping

    1. Sprinkle the gelatin over 1/5 of the water, mix and let rest for about 5 minutes.
    2. Add the rest of the water and microwave on high for 30 seconds. Mix well. If the gelatine is not completely dissolved microwave for some extra time in 5 sec increments.
    3. Let the gelatin come to room temperature.

Assemble

  1. Pour the cool pastry cream over the cool crust and smooth it out.
  2. Layer some fruit on top of the cake making it as artistic as you can.
  3. Brush the gelatin over the fruit.
  4. Put the cake in the fridge and let the gelatin solidify.
  5. If needed after 10 minutes add a second layer of gelatin.

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