Vanilla Cream and Kiwi Tart

Name: Vanilla Cream and Kiwi Tart - Constantina J.
Ingredients: 1. For the base: 200 g butter; 150 g sugar; 3 eggs; a pinch of salt; zest of one lemon; 1 teaspoon of baking powder; vanilla essence; 250 g flour. 2. For the cream: 250 ml milk; 3 egg yolks; 50 g sugar; 2 tablespoons of flour; the seeds from one vanilla pod.

Desert - Vanilla Cream and Kiwi Tart by Constantina J. - Recipia

Preparation of the crust: In a large bowl, soft butter is mixed with sugar until a homogeneous and fluffy mixture is obtained, which will add an airy texture to the crust. It is important that the butter is at room temperature to incorporate more easily with the sugar. After obtaining this base, we add the eggs, one by one, continuing to mix constantly. It is essential that each egg is fully incorporated before adding the next, so that the mixture does not curdle. After the eggs are perfectly integrated, we add the pinch of salt, which will enhance the flavors, and the grated lemon zest, which will add a fresh and invigorating taste. These ingredients are essential to give the crust a special aroma. Then, we add the flour, which has been previously mixed with baking powder. It is recommended to sift the flour to avoid lumps and achieve a fine texture. We mix everything with a spatula until the mixture becomes uniform and homogeneous, without over-mixing. Once we have obtained a uniform dough, we pour it into a greased tart pan, ensuring that it is evenly distributed throughout the pan. With the help of the spatula, we level the surface to achieve a perfectly flat crust. We place the pan in a preheated oven at 180 degrees Celsius and let it bake for about 20 minutes, or until it becomes golden and beautifully browned. The crust is ready when, to the touch, it feels firm and elastic. Preparation of the cream: We start by boiling the milk in a saucepan, adding the seeds from inside the vanilla pod to infuse the milk with the intense vanilla flavor. When the milk starts to boil, we lower the heat and take care of the three egg yolks. These are mixed with sugar in a separate bowl until a light-colored foam is obtained. It is important to use a whisk, as it helps to aerate the mixture. Gradually, we add the flour, continuing to mix to obtain a homogeneous mass. Once the milk has reached the boiling point, we pour the yolk and flour mixture over it, stirring vigorously with the whisk to prevent lumps from forming. We let the cream simmer over low heat for 5-6 minutes, stirring constantly, until it thickens and becomes a fine and velvety cream. After the cream is ready, we let it cool slightly. At this point, we can assemble the tart. We spread the cream over the cooled crust, ensuring it is evenly distributed. For an attractive appearance, we can decorate the tart with slices of kiwi and orange, a choice that brings a vibrant color contrast and an explosion of flavors. This dessert not only looks wonderful but also offers a delicious combination of tastes, perfect for any occasion.