Tarta de Frutas

A crunchy shortcrust pastry holding a dense and creamy custard. Fresh fruits, glazed to a shine, provide the necessary acidity to balance the sweetness.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 436
• Protein: 10 g
• Carbs: 61 g
• Fat: 17 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 333.3 ml Whole milk ( for the cream )
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar
• 26.7 g Corn starch
• 0.7 piece Vanilla bean ( split and scraped )
• 166.7 g Strawberry ( hulled and sliced )
• 2 piece Actinidia sinensis Planch. ( peeled and sliced )
• 0.7 piece Citrus sinensis (L.) Osbeck ( peeled and sliced )
• 1.3 tbsp Apricot jam (extra or classic) ( for the glaze )
• 0.7 tbsp Mineral water ( to thin the glaze )

Instructions

1. Baking the crust

   Line a tart mold with the shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C until the edges are golden and the bottom is dry to the touch.

2. Infusing the milk

   Split the vanilla bean and scrape the seeds. Add everything to the whole milk and bring to a simmer. Turn off the heat and let it infuse.

3. Whisking and binding

   Whisk the eggs with white sugar until the mixture turns pale. Stir in the cornstarch without leaving lumps. Pour the hot strained milk over the mixture while stirring vigorously.

4. Thickening the cream

   Return everything to the saucepan. Cook over medium heat, stirring constantly. When the cream heavily coats the spoon and starts bubbling, remove from heat and let cool with plastic wrap touching the surface.

5. Assembly and fruits

   Spread the cold cream over the tart base. Slice strawberries, kiwis, and orange into even slices. Arrange them in tight concentric circles.

6. Final glaze

   Heat the apricot jam with a little mineral water. Use a brush to glaze the fruits so they shine and don't oxidize.

Chef's tips

• The pastry cream must be completely cold before assembly to prevent the crust from getting soggy.
• If the apricot jam has chunks, strain it through a sieve after heating.
• For a really crispy crust, brush the baked tart base with a little melted white chocolate before adding the cream.

Storage

Keep refrigerated and consume within 24 hours. The crust will eventually soften upon contact with the cream.