Fruit Tart

Instructions

1. 1

   To prepare the fruit tart, start with the shortcrust pastry: in a bowl, combine 00 flour (250 g), powdered sugar (100 g), and the seeds scraped from a vanilla bean. Add cold butter (150 g) cut into pieces.

2. 2

   Work the ingredients with your hands until you obtain a crumbly mixture, then add egg yolks (2) and continue kneading.

3. 3

   Once you have obtained a smooth and soft dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. If needed, transfer to a work surface to quickly compact until smooth. Meanwhile, prepare the pastry cream by pouring whole milk (500 g) into a saucepan.

4. 4

   Add grated lemon zest, turn on the heat to low, and bring to a simmer. In another saucepan, beat egg yolks (4), add sugar (120 g), and mix. Also add cornstarch (40 g) and flour (20 g).

5. 5

   Mix, avoiding lumps. The milk should be ready; pour in a little to temper the mixture, mix, add remaining milk, and stir until smooth. Transfer everything to the stovetop and cook the cream, stirring constantly, for about 10 minutes.

6. 6

   Transfer the cream to a container, cover with plastic wrap touching the surface, and let cool to room temperature; then refrigerate to thicken. Work the cooled pastry dough, roll it out on a lightly floured surface, cut into a circle about 24 cm in diameter, and proceed with blind baking: this means baking the base of the tart without filling, in a preheated static oven at 180°C for about 20/25 minutes. Remove the baked tart base and let it cool.

7. 7

   Work the cooled pastry cream with a whisk, transfer to a piping bag, and fill the tart shell. Level the surface with the back of a spoon and refrigerate.

8. 8

   Meanwhile, clean and cut the fruit: start with pineapple (4 slices), peel, and cut into 0.5 cm thick slices, then cut each slice into 8 triangles. For kiwis (2), peel, cut lengthwise in half, and then into slices. Finally, handle strawberries (250 g): remove stems and cut each one into 4 wedges.

9. 9

   Decorate the tart: place strawberry wedges first with tips facing upwards, then add kiwi slices. Insert pineapple triangles to cover almost the entire surface, finish by garnishing with berries and a few mint leaves here and there. Your fruit tart is ready.