Fresh fruit tart
Fresh fruit tart is a light and summery dessert. Using the new Tecnoeka ovens line, Millennial, is also very simple to make, for perfect performances.
1h 45'
10 peolple
Ingredients for the short pastry
250 g all-purpose flour
50 g almond flour
1 pcs whole egg
150 g butter
100 g sugar
Salt a.r.
8 gr baking
Lemon flavor vial 1
Procedure
For the tart, blend butter and sugar in the kneader at maximum speed using the leaf. When it’s even, add the egg and mix it well. Continue adding the sieved flours, salt and baking. At last, add the lemon vial to give a citrus flavor to our tart. Mix well all the ingredients but don’t manage too much. Put the pastry-dough in the refrigerator covered with cling film for 24 hours. Pre-heat the oven at 185° for 20 minutes. Take the pastry-dough out of the fridge and spread on a medium-size basted cake tin. To avoid the tart to puff up during cooking, pierce the tart with a fork. Cook in a pre-heated oven at 165° for 16 minutes, 0% of humidity and fan speed at 4.
Ingredient custard for the crem
1 lt milk
200 g sugar
60 g flour
8 pcs egg yolk
1 skin grated lemon
1 vial vanilla flavor
Procedure
For the cream, mix together egg yolk, sugar and flour until smooth and foamy. Boil the milk with vanilla and lemon skin. Out of the heat, add the egg mix and meld very well to avoid lumps. Put on the heat again and mix continuously for some minutes, until the required texture. Put the cream in a tray and let it cool down covered with a clean cloth or cling film.
Ingredients for the garnish
1 pcs melon
20 pcs cherries
250 g blueberries
4 pcs kiwis
250 g raspberries
1 pcs peach
1 pcs orange
Procedure
For the last step, spread the cream over the tart and start to decorate with fresh fruit. In this case, we sliced kiwi fruits, peach and orange interspersed with melon balls, raspberries, cherries and blueberries. Use your imagination to create different designs. To have a final touch, you can make your tart more shine, melting 350g of sugar in hot water with 8g of gelatin sheets, softened in cold water. Filter the mix and let it cool down. Spread the jelly over all the tart.
Recommended oven
Recommended trays and grills