Fruit Tart

Instructions

1. 1

   To prepare the fruit tart, start with the shortcrust pastry: in a bowl, combine the flour, powdered sugar, the seeds scraped from a vanilla bean, and the cold butter, cut into pieces.

2. 2

   Work the ingredients with your hands until you obtain a crumbly mixture, then add the egg yolks 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 you can't work it well in the bowl, transfer it to a work surface to quickly compact it until it is smooth. Meanwhile, prepare the pastry cream by pouring the milk into a saucepan.

4. 4

   Add the grated lemon zest, turn on the heat to low, and bring to a simmer. In another, larger saucepan, beat the egg yolks, add the sugar, and mix. Also add the cornstarch and flour.

5. 5

   Mix, avoiding the formation of lumps. At this point, the milk should be ready; pour in a little to temper the mixture, mix, add the remaining milk, and mix again. Transfer everything to the stovetop and cook the cream, stirring constantly, until it thickens. It will take about 10 minutes.

6. 6

   Transfer the cream to a shallow, wide container, cover it with plastic wrap touching the surface, and let it cool to room temperature; then put it in the refrigerator to thicken. Take the shortcrust pastry, roll it out on a lightly floured work surface, and cut out a circle about 4 mm thick. Lift the disk with the rolling pin and roll it out into a 24 cm tart pan. Pass the rolling pin over the surface to remove the excess dough.

7. 7

   Prick the bottom with the tines of a fork and proceed with blind baking: this means baking the base of the tart without filling, in a static oven, already preheated to 180°, for about 20/25 minutes. Remove the baked tart base and let it cool.

8. 8

   Work the cooled cream with a whisk, transfer it to a piping bag, and fill the tart shell. Level the surface with the back of a spoon and place the tart in the refrigerator.

9. 9

   Meanwhile, proceed with cleaning and cutting the fruit. Start with the pineapple, peel it and cut it into slices about half a cm thick. Then cut each slice, obtaining 8 triangles. Proceed with the kiwis, peel them, cut them in half lengthwise, and cut them into slices.

10. 10

    Finally, take care of the strawberries. Remove the stem and cut each one into 4 wedges. Proceed with the decoration: do it in a not too orderly way. Therefore, on the base, decorate first with the strawberry wedges, with the tip facing upwards, then add the kiwi slices.

11. 11

    Continue with the pineapple, inserting the triangles until you cover almost the entire surface. Finish by garnishing with the berries and a few mint leaves here and there. Your fruit tart is ready.