Fruit Tart

Ingredients

8 servings

• raspberries
• 2 figs
• 250 g strawberries
• blackberries
• 500 ml milk
• 50 g cornstarch (or custard powder)
• 1 tablespoon vanilla extract
• 40 g egg yolk
• 125 g sugar
• 125 g flour
• 3 g salt
• 63 g sugar
• 50 g butter
• 25 g egg

Steps

1. 1

   Start with the pastry cream, as it takes longer to cool. Heat the milk with 1/4 of the required sugar.

2. 2

   Mix the remaining sugar with the egg yolks until the mixture turns pale. Add the cornstarch and loosen with a little warm milk.

3. 3

   Once boiling, add the mixture to the milk and stir until it boils again. Flavor to your liking. Place in a container to cool, with the cream covered in plastic wrap. Refrigerate.

4. 4

   Next step: sweet pastry. In a bowl, mix the sugar and butter until the mixture is creamy. Add the egg, incorporate the salt and flour, mixing with the palm of your hand until a homogeneous dough is obtained. Wrap and refrigerate for at least 1 hour.

5. 5

   Take the pastry dough, roll it out larger than your tart ring (22cm in diameter), then place it in the ring. Press the dough well into the corners of the ring. Bake at 180°C for 10-15 minutes.

6. 6

   Let your tart cool at room temperature. Take the pastry cream out of the refrigerator and whisk it until it becomes creamy again.

7. 7

   Unmold the tart, spread the pastry cream on it, and smooth the top. Arrange the fruits to your liking.