Fresh and Light Fruit Tart

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By Sneji
April 3, 2021

This homemade fruit tart is very delicious. It is an extremely fresh and light dessert perfect for springtime. It is also very easy to prepare.

Moreover, the cream is very tasty with a light and refreshing taste of lemon. Additionally, the crust is crispy and melts in the mouth. Finally, the fruits complete the dessert by making it beautiful and balancing out the sweetness.

This is why this dessert is preferred in spring and summer, when we have a large selection of fruits.

Finally, the tart is served chilled!

Ingredients

Crust

  • 1¼ cups flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • ½ cup butter, softened
  • 2 egg yolks
  • 2 tsp lemon juice
  • 1 tsp vanilla extract

Pastry Cream

  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 4 tbsp flour
  • 1 egg
  • 4 egg yolks
  • 1 cup milk
  • 1 cup 35 % cream
  • pinch salt
  • 1 tsp white vanilla
  • 2 tsp lemon juice
  • 1 tbsp lemon zest

Instructions

Crust

  • Firstly, in a food processor, process the flour, powdered sugar and salt. After a while, add the softened butter and mix again. Once everything is well processed, add the eggs, lemon juice and vanilla extract and process. However, don’t mix for too long. Shape the dough into a ball and cover with plastic wrap. Afterwards, refrigerate for about 1 hour or until the dough is firm.
  • Secondly, on a floured work surface, knead the dough in order to slightly soften it. Next, roll out the dough. Line with parchment paper a 9 inch tart pan (23cm) with a removable bottom and put in the dough. Dock the entire surface of the dough with a fork. Freeze the tart shell for 30 minutes, then press a double layer of foil or parchment paper into the tart shell and fill with pie weights. Preheat the oven to 400 F.
  • Thirdly, bake for about 15 min or until the crust begins to become brown. Afterwards, let it cool while making the pastry cream.

Pastry cream

  • First of all, in a saucepan combine the sugar, cornstarch, flour and a pinch of salt. Then, add the eggs and 1/4 of milk and combine well. Stir in the remaining milk and the cream. Add the vanilla extract and bring to a boil over medium heat, stirring for about 5-6 min. Remove it from the heat. Pass the pastry cream through a sieve. Pour the pastry cream into the crust. Then, cover with plastic wrap directly on the custard. Refrigerate for at least 4 hours.
  • Finally, on top of the pie, place the strawberries, blueberries and raspberries.

Bon appétit!

Fresh Fruit Tart

Homemade fruit tart is very delicious and elegant. It is an extremely fresh and light dessert perfect for springtime. It is very easy to prepare. The cream is very tasty with a light, refreshing taste of lemon, and the crust is crispy and melts in the mouth. The fruits complete the dessert by making it beautiful and balancing out the sweetness. This is why this dessert is preferred in spring and summer, when we have a large selection of fruits.
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Author: Sneji

Ingredients

Crust

  • cups flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • ½ cup butter, softened
  • 2 egg yolks
  • 2 tsp lemon juice
  • 1 tsp vanilla extract

Pastry Cream

  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 4 tbsp flour
  • 1 egg
  • 4 egg yolks
  • 1 cup milk
  • 1 cup 35 % cream
  • pinch salt
  • 1 tsp white vanilla
  • 2 tsp lemon juice
  • 1 tbsp lemon zest

Instructions

Crust

  • Firstly, in a food processor, process the flour, powdered sugar and salt. After a while, add the softened butter and mix again. Once everything is well processed, add the eggs, lemon juice and vanilla extract and process. Don’t mix for too long. Shape the dough into a ball and cover with plastic wrap. Finally, refrigerate for about 1 hour or until the dough is firm.
  • Secondly, on a floured work surface, knead the dough in order to slightly soften it. Then, roll out the dough. Line with parchment paper a 9 inch tart pan (23cm) with a removable bottom and put in the dough. Dock the entire surface of the dough with a fork. Freeze the tart shell for 30 minutes, then press a double layer of foil or parchment paper into the tart shell and fill with pie weights. Preheat the oven to 400 F.
  • Thirdly, bake for about 15 min or until the crust begins to become brown. Let it cool while making the pastry cream.

Pastry cream

  • First of all, in a saucepan combine the sugar, cornstarch, flour and a pinch of salt. Then, add the eggs and 1/4 of milk and combine well. Stir in the remaining milk and the cream. Add the vanilla extract and bring to a boil over medium heat, stirring for about 5-6 min. Remove it from the heat. Pass the pastry cream through a sieve. Pour the pastry cream into the crust. Cover with plastic wrap directly on the custard. Refrigerate for at least 4 hours.
  • Finally, on top of the pie, place the strawberries, blueberries and raspberries.

Bon appétit!

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