Mar 20

Mini Italian Tart with Fruits

Mini Italian Tart with Fruits

A traditional recipe, there are several versions and a thousand variations. The perfect recipe for a fruit basket. It is very easy and quick to prepare. It consists of vanilla cream and the addition of fruit of your choice! You can choose the fruits you like: strawberries, kiwi, raspberries, blueberries, berries, tangerines. Avoid bananas and apples because they turn black from standing! It is important to dry each fruit well with a cloth after cleaning. And they are not washed under running water. This is the perfect dessert for all occasions as well as for Sunday lunch and very decorative on the table. The younger population will be delighted as well as the older ones. This dessert is also suitable for Valentine's Day. Follow recipe.

Ingredients: mold 6-7 cm, simple, total time: 55 min. 12 mini tart

Shortcrust pastry:

Custard:

400 ml of whole milk
100 ml of fresh liquid cream
6 medium egg yolks
150 g of sugar
30 g of flour
20 g of starch
1 Tablespoon of vanilla/ or the seeds of 1/2 berry /or 1 sachet of vanilla powder

Glaze:

300 g of fresh fruit of your choice/strawberries, kiwis, raspberries, blackberries, blueberries, strawberries
1 Tablespoon strawberry jam
mint leaves/ optional

Preparation:

Dough:

In a deep bowl, beat butter that has been at room temperature with sugar, salt and vanilla until you get a foamy mixture. Add one egg at a time, beat at high speed until you get a creamy and compact mixture.
Gradually add sifted flour with baking powder.
Knead the resulting dough with your hands.
Sprinkle flour on the work surface and work the dough with your hands until you get a soft and crumbly dough that separates from the work surface.
If necessary, add flour to the work surface.
Wrap the finished dough in transparent foil and leave it in the refrigerator for about 2 hours until it hardens.

Cream:

Beat the egg yolks well, then add sugar and vanilla, beat until foamy, about 3–4 minutes. Then add starch and continue to beat. The mixture should be velvety.
In a saucepan, heat the milk with vanilla and sliced lemon peel on a slightly moderate heat.
When it boils, remove the skin and cover with beaten eggs. Reduce the heat. Stir until the cream is a little thicker, then turn off the heat. Transfer the cream to a bowl, cover with cling film, and leave to cool.

Processing:

When the dough is ready, roll it out to 4 mm thick
Cut into squares slightly larger than the mold. Coat the mold with butter and flour. Shake off the excess flour. Pour the dough into the molds and edges flatten with your hands. Cut off the excess dough. If you don't have mold tins for tart, you can use muffin tins instead. Prick the dough with a fork.
Bake in a heated oven at 180 °C for about 12–13 minutes, in the middle part of the oven. The dough is ready when it is lightly browned on the surface.
Remove from the oven and let cool for 20 minutes. Finally, turn the tart mold upside down.
Take the cooled cream and mix once more to obtain a soft texture.
Then fill the mini tart with 1.5 spoon of cream, align and arrange chopped fresh fruit previously chopped and cleaned with a damp cloth and perfectly dried, without washing under running water. Add a little strawberry jam inside each raspberry.
Chill the dessert 15 minutes before serving!