Fruit tart, vanilla cream, and flaky pastry

Name: Fruit tart, vanilla cream, and flaky pastry - Eliza H.
Ingredients: Dough: for a tart of suitable size 250 g of flour 125 g of butter over 82% fat 75 g sugar 1 egg yolk 20 ml of warm milk Vanilla sugar Lemon zest 2 pieces of kiwi 1 orange 30 g of currants 50 g of blue

Dessert - Fruit tart, vanilla cream, and flaky pastry by Eliza H. - Recipia

Fruit Tart with Vanilla Cream If I have fresh fruit and some time, I often make this fruit tart with a flaky crust and vanilla cream. I especially make it when I want to impress without too much hassle – the recipe doesn’t require advanced techniques and the ingredients are the usual ones, but the taste remains very good. I appreciate how easily it fits with any combination of fruits. Quick Info Total Time: about 2 hours (including cooling and decorating) Preparation Time: 40 minutes Baking Time: 15-20 minutes for the tart; mini-tarts may take less Servings: 8-10, depending on the size of the pan Difficulty: medium Type: summer dessert, for occasions or regular days Ingredients For the flaky crust: - 250 g flour - 125 g butter (over 82% fat) - 75 g sugar - 1 egg yolk - 20 ml warm milk - vanilla sugar - grated lemon peel (a little, to avoid bitterness) For the vanilla cream: - 1 liter milk - 300 g granulated sugar - 100 g cornstarch or 200 g flour - 5 egg yolks - vanilla essence For decoration: - 2 kiwis - 1 orange - 30 g currants - 50 g blueberries - 100 g strawberries - 100 g blackberries - yellow cherries (optional) - 20 g gelatin or jelly packets (colorless for light fruits, red for red fruits) Preparation Method 1. Flaky Crust Weigh the ingredients from the start. Cut the butter into cubes and microwave it just enough to soften it slightly, not melt it. In a bowl or directly in the food processor bowl, add the butter and sugar, mixing briefly until the sugar dissolves a bit in the butter. Add the egg yolk, warm milk, lemon peel (just a pinch, so it doesn’t become bitter), and vanilla sugar. Turn the processor on low speed, just enough to combine everything. Sift the flour, add it over the rest, and turn the processor on again at low speed, not too much, until the dough comes together. Transfer the dough onto a work surface and knead it very lightly by hand, just enough to form a round, flat shape. Wrap it in plastic wrap and refrigerate for 15-20 minutes. 2. Preparing the Pan During this time, grease the tart pan or mini-tart pans with butter, then sprinkle flour all over. Shake off the excess. 3. Shaping and Baking the Crust Take the dough out of the fridge and roll it out quickly to about half a centimeter thick. Don’t use too much flour when rolling, just enough to prevent sticking. Transfer the sheet into the pan, press well on the edges, and prick the bottom of the dough several times with a fork. Place the pan in the freezer for 10 minutes. This helps maintain the shape and results in a firmer crust when baked. Preheat the oven to 180°C. Take the pan out of the freezer and bake for 15-20 minutes. For mini-tarts, check after 12-15 minutes, as they bake faster and may burn on the edges. When done, remove to a cooling rack and let cool completely. 4. Vanilla Cream Heat the milk over low heat. Separately, in a bowl, mix the egg yolks with the sugar, add the sifted cornstarch (or flour, if you don’t have cornstarch) and whisk until smooth. When the milk is almost boiling, take a cup of it and gradually pour it over the egg mixture, whisking constantly. Then pour everything back into the remaining milk in the pot and put it back on low heat. Stir continuously with a whisk. When the cream thickens and reaches the desired consistency (similar to thick yogurt), remove from heat. Add vanilla essence. Let it cool, covering the surface directly with plastic wrap to prevent a skin from forming. Refrigerate. 5. Assembly and Decoration Once the tart base has completely cooled, spread the vanilla cream in an even layer. Then place the fruits on top, preferably covering the cream completely, leaving no gaps. Use a mix of oranges, kiwis, strawberries, blueberries, currants, blackberries, yellow cherries, or whatever you have on hand. Prepare the jelly according to the package instructions, using two types if you want: one colorless for green/orange fruits, one red for red fruits. Brush it over the fruits for shine and to keep them fresh. 6. Final Cooling The tart should be refrigerated for at least 1 hour before serving, to set the cream and bind everything together. Why I Make the Recipe Often The dough is very flaky and doesn’t require complicated techniques. The vanilla cream is made with simple ingredients, and the tart easily adapts to whatever fruits are available. It’s relatively quick to make, cools fast, and doesn’t leave behind hard-to-clean leftovers. It’s suitable for any season. It can be made both in a large pan or as mini-tarts if I want individual servings. Tips and Variations Tips - The butter shouldn’t be too soft, otherwise the dough will be hard to handle. - Don’t overdo it with the lemon peel – too much can give a bitter taste to the crusts. - When baking, check the edges; mini-tarts burn quickly. - If you don’t use jelly, the fruits may soften or oxidize faster, especially soft fruits. Substitutions - If you don’t have cornstarch, you can use flour for the cream, but the texture will be a bit denser. - Fruits can be substituted with whatever you have on hand; peaches, raspberries, or bananas work too. - Gelatin can be replaced with tort gelle packets or ready-to-make jelly. Variations - For an extra flavor, you can add a bit of cinnamon to the cream if you want a version for the cold season. - If you don’t want to make classic cream, a thin layer of mascarpone mixed with a little whipped cream works too. - Instead of flaky crust, crushed cookies with butter can be used, but the texture will be different. Serving Ideas - Serve cold, directly from the fridge. - It can be cut into large slices or small pieces, for a snack or festive table dessert. - Goes well with a bit of fresh mint for decoration. Frequently Asked Questions 1. Can the crust be prepared a day in advance? Yes, the tart base can be baked a day in advance. It can be stored at room temperature, covered. 2. Can I make the cream only with flour if I don’t have cornstarch? Yes, but it will be denser and more opaque. For a smoother cream, cornstarch is preferred. 3. How do I stop the fruits from releasing water over the tart? The jelly applied over the fruits helps seal them. If you use very juicy fruits, pat them dry gently before decorating. 4. How do I remove the tart from the pan without breaking it? The crust is easier to remove if you use a pan with a removable bottom and cool the tart completely before handling. 5. Does the tart keep well in the fridge for several days? It’s best within the first 24 hours. After that, the crust may absorb moisture from the cream and fruits. Nutritional Values Estimate for one slice (out of 10 slices): - Approximately 350-400 kcal - 15-18 g fat (mainly from butter and eggs) - 45-50 g carbohydrates (from sugar, flour, fruits) - 6-8 g protein (from milk and eggs) Values are indicative and may vary depending on the fruits used or the type of cream. Storage and Reheating The fruit tart with vanilla cream should be stored in the fridge, covered, for a maximum of 2 days. The crust will soften as time passes, and the fruits may start to release juice or discolor. Reheating is not recommended; it is served cold. For the best texture, it is best consumed on the day of preparation or at most one day after.

Fruit tart, vanilla cream, and flaky pastry

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