Difficulty: Medium Preparation: 40 min Cooking: 40 min Portion: 8 people
For a 24 cm cake stamp
Yolks 2 00 Flour or All purpose Flour 250 g Vanilla bean 1 Icing sugar 100 g Cold butter 150 g
For the Pastry Cream
½ lemon zest Sugar 120 g Yolks 4 Whole milk 500 g 00 Flour or All Purpose Flour 20 g
Strawberries 100 g Kiwi 1 Raspberry 50 g Preparation:
Start making the shortcrust pastry by placing in the cup of a mixer equipped with blades: the flour, the icing sugar, the internal seeds of a vanilla bean (which you will have engraved with a knife, scraping away the contents) and the diced refrigerator cold butter.
Blend until the butter is fine like sand, then add the egg yolks and blend again until large crumbs form.
If you do not have a mixer, you can use a planetary mixer equipped with a leaf or you can simply knead by hand, taking care to work the dough quickly so as not to heat it too much. Transfer everything to a work surface and knead quickly until you obtain a homogeneous mixture to which you will give the shape of a loaf. Wrap it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. In the meantime, prepare the custard by pouring the milk and the zest of half a lemon into a saucepan, to obtain it, use a vegetable peeler. Bring the milk to touch the boil and in the meantime pour the yolks into a bowl, add the sugar and mix quickly with a spatula or with a whisk. Also add the flour, sifted together and mix again. When the milk touches the boil, remove the lemon zest and pour a little into the egg yolk mixture, stirring quickly to dilute it. At this point, pour it back into the saucepan with the milk, stir and bring back to the heat. Let your custard thicken, stirring constantly; the cream will be ready when bubbles surface. Pour the cream into a low and wide container, cover it with cling film and let it cool completely at room temperature; then put it in the refrigerator to firm up. In the meantime, take the shortcrust pastry, roll it out on a lightly floured pastry board and make a circle about 4 mm thick; with the help of a rolling pin, lift the pastry already stretched, and place it on the circular cake tin with a diameter of 24 cm. Make the pastry stick well to the mold and cut the excess dough that comes out of the edges with a small knife. Prick the bottom with the prongs of a fork so that during cooking no bubbles are created and the dough will not swell. Proceed with the cooking blind, that is, cover the pastry with a parchment paper and then turn it inside the ceramic balls (or dried chickpeas) that will keep the dough crushed and in shape during cooking. Bake in a preheated static oven at 170 ° for about 15 minutes (if you use the fan oven, cook at 160 ° for about 12 minutes) during which the pasta must cook without coloring excessively. Remove from the oven the pastry base, remove the balls and the paper and bake it again for 15 minutes, so that the bottom becomes colored and dry, after which extract it definitively and let it cool on a wire rack. Take the custard, now cold, and make it velvety again by beating it with a beater for a few minutes. Place it in a disposable pastry bag (or canvas) and use it to cover the bottom of the tart, then level the cream with a spatula. Dedicate yourself to cutting the fruit after washing it thoroughly. Cut the strawberry into slices, peel the kiwis and also cut these into slices. Arrange the fruit in a sunburst, starting to place the slices of kiwi in the center and then the strawberry forming a sunburst shape. Add the raspberry in between the strawberry. However, you can have your desire topping ideas placing the fruits as you wish,, put the fruit tart in the refrigerator for at least 2 hours before serving. Storage: Store your fruit tart for a maximum of 1-2 days in the refrigerator, covered by a glass bell.
The shortcrust pastry alone can be frozen raw, while the freezing of the finished tart is not recommended.
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