- 2 H
- MEDIUM
- 10 PEOPLE
The fruit tart – with soft base – is a reinterpretation of the “classic” #pastrytart: a “spongy” base, as soft as a cloud, encloses a delicate lemon custard. For garnish, strawberries and blueberries galore. The last #summercake of the season. What do you say, did I make you a little peckish? Let’s prepare it together 😉
PS: as a mold, we use the classic tart mold. The smart mold! The important thing is that it has an internal groove: once the base is cooked, we will “turn it” and stuff it with the help of a sac à poche.
Ingredients
- 250 gr flour 00
- 2 eggs
- 125 gr butter
- Half a glass of milk
- One teaspoon of yeast
- 170 gr caster sugar
- Custard cream q.b.
- Fruit to taste for garnishing
Preparation
We whip the eggs with the sugar until the mixture is puffy and frothy. Add the butter previously melted in a bain-marie, now cold, continuing to mix. Gradually add the sifted flour and yeast, alternating them with the milk: in this way, it will be easier to work our dough. Once ready, pour it into our tart mold, well buttered and floured and bake in a static oven, 180 degrees, for about 30 minutes, until golden brown.
Once cooked, wait for it to cool and gently remove it from the mold. We can proceed with the preparation of the lemon custard.
The recipe of the creamis always the same: I also used it for the preparation of zeppole di San Giuseppe (click here to consult it).
Once our cream is ready, let it cool to room temperature. After that, let’s move it to the fridge for at least 5 hours. Once cooled, let’s mix it, fill our sac à poche and stuff the tart with soft base as desired. After that, we garnish with fruit to taste.
Note
If you don’t like fruit as a garnish, you can easily use chocolate or coconut chips, pistachio or hazelnut granules…. Make way for the imagination!
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