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summer fruit tart

Recipe: Summer fruit tart

Crust

  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt

  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
    Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.
    Roll the dough into a circle and set it on a pie plate. Bake the crust (with baking beans) for about 25 minutes at 180C. Set aside and let cool.

    Creme patissiere:

  • 5 egg yolks
  • a cup of fine sugar
  • 1 1/2 cup of milk
  • 2 tbsp. of corn starch
  • one vanilla pod
  • Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine.
    Heat the milk with a vanilla pod. As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuously
    Transfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool.

    Place the cream over the crust. Top with seasonal fruit: red and black currants, gooseberries and blueberries.

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