Fruit tart

Name: Fruit tart
Ingredients: 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 4 eggs; 10 tablespoons of sugar; 1000 ml of milk; 4 tablespoons of flour; 1 vial of vanilla essence (2 ml); 10 g of butter; 500 g mixed fruit; 10 g powdered gelatin; 250 ml of water

Dessert - Fruit tart by Raluca A. - Recipia

Beaten eggs whipped to stiff peaks are the starting point for this fruit tart, with a fluffy base much like a simple sponge cake. The vanilla custard is spread in a thick layer over the base, and the fruit and gelatin form a glossy topping that sets firmly as it cools; I prefer to cut it into narrow slices so there’s fruit on every piece. Prep: 30 minutes. Cook: 36-41 minutes. Rest: 160 minutes. Total time: 226-231 minutes. Serves: 12. Approximately 220 kcal and 9 g protein per serving.

Ingredients

For the base

5 eggs
5 tablespoons of sugar
5 tablespoons of flour

For the custard

4 eggs
10 tablespoons of sugar
1000 ml of milk
4 tablespoons of flour
1 vial of vanilla essence (2 ml)
10 g of butter

For the topping

500 g mixed fruit
10 g powdered gelatin
250 ml of water

Preparation

1. Preheat the oven to 180°C for 10 minutes, until it reaches temperature. Line a baking pan with parchment paper. 2. Beat 5 eggs until stiff peaks form, gradually adding 5 tablespoons of sugar. Gently fold in 5 tablespoons of flour with a spoon. 3. Pour the mixture into the pan and bake for 15-20 minutes, until lightly golden. 4. Beat 4 eggs with 10 tablespoons of sugar, then mix in 4 tablespoons of flour and 1000 ml of milk. Cook over medium heat for 10 minutes, stirring constantly, until the custard comes to a boil and thickens. 5. Take the custard off the heat and add 2 ml of vanilla essence and 10 g of butter. Leave it to cool for 60 minutes. 6. Cut up 500 g of fruit and arrange it over the custard. Sprinkle 10 g of gelatin into 250 ml of cold water and leave for 5 minutes. Heat over low heat for 1 minute, until dissolved, then leave to cool for 5 minutes and pour over the fruit. 7. Refrigerate the tart for 90 minutes, until the gelatin sets.

Notes

A 25 × 35 cm rectangular pan leaves room for a generous layer of custard. The base can be baked a day ahead and kept covered; the assembled tart keeps in the fridge for up to 3 days. Choose firm fruit that won’t get crushed when you cut it, and drain it well if it releases a lot of juice. Frozen fruit should be fully thawed and patted dry before assembling. This dessert contains eggs, milk and gluten; serve it cold with unsweetened tea.