The summer cake par excellence is the fruit tart: picturesque, colourful, fresh and good. Albeit simple, it is a safe bet. Today, I’ m going to teach you a different version that will win your guests over with its beauty and goodness.
For the shortcrust pastry:300 gr butter 190 gr sugar A pinch of salt half lemon zest 1 egg 500 gr flour 6 gr yeast
For the custard:200 gr milk 150 gr cream half vanilla bean half lemon zest 160 gr yolks 110 gr sugar 22 gr rice starch 10 gr corn starch
For the mascarpone cream:500 gr mascarpone 250 gr custard 50 gr icing sugar
For the garnish:strawberries, raspberries, blackberries, blueberries fruit jelly
Preparation: For the shortcrust pastry, mix the butter, sugar, salt and grated lemon zest in a bowl; add the egg and finally the flour and yeast. Knead into a smooth dough, cover with cling film and keep in the fridge for about 30 minutes. For the custard, mix the milk, cream, lemon zest and vanilla pod in a saucepan, and bring to the boil; in a bowl mix the sugar, starches, egg yolks and vanilla seeds. When the milk starts to boil, pour it over the egg yolks and remove the vanilla bean and lemon zest; mix and heat, stirring constantly until the cream thickens. Cover with cling film and leave to cool. Roll out the pastry to a thickness of 0.5 cm and line the greased and floured pan; pierce the bottom with a fork and cook in the oven at 180 ° for 20 minutes. For the mascarpone cream, mix the mascarpone, cold custard and sugar. When the tart is cool, fill with the mascarpone cream and garnish with fresh berries.