Fruit Tart Recipe by Chiara Passera
Cooking Instructions 1 hour 1 Mix softened butter with flour, baking powder and salt 2 Add egg yolks and knead 3 Grate lemon skin and orange skin on the mixure 4 Add one or two tablespoon of milk until the dough is soft but not sticky 5 Wrap the dough in cellophane and let it rest in the fridge for half an hour 6 In the meantime prepare the pastry cream: Mix flour, corn flour and sugar 7 Slowly add warm milk and vanilla extract 8 Put everything on medium heat and let it boil until it thickens (3 minutes more or less). Custard is ready. 9 Take off the dough from the fridge and roll it out (~1/1,5 cm), put it into a greased tart tin and poke holes on the bottom using a fork. Use the fork to press the borders too. 10 Cover the dough in baking paper and put beans in the center (to avoid it grows too much) 11 Bake at 180°C for 20 minutes 12 Let the tart cool down, then fill the center with the prepared pastry cream 13 Prepare the glaze mixing all the ingredients and heating until melted, let it cool it down for a while 14 Cut fruit into pieces and put them on the pastry cream layer (trying to be artistic ^^) 15 Brush a thin layer of glaze over the fruits and refrigerate before eating! 1 Mix softened butter with flour, baking powder and salt 1 Mix softened butter with flour, baking powder and salt 2 Add egg yolks and knead 2 Add egg yolks and knead 3 Grate lemon skin and orange skin on the mixure 3 Grate lemon skin and orange skin on the mixure 4 Add one or two tablespoon of milk until the dough is soft but not sticky 4 Add one or two tablespoon of milk until the dough is soft but not sticky 5 Wrap the dough in cellophane and let it rest in the fridge for half an hour 5 Wrap the dough in cellophane and let it rest in the fridge for half an hour 6 In the meantime prepare the pastry cream: Mix flour, corn flour and sugar 6 In the meantime prepare the pastry cream: Mix flour, corn flour and sugar 7 Slowly add warm milk and vanilla extract 7 Slowly add warm milk and vanilla extract 8 Put everything on medium heat and let it boil until it thickens (3 minutes more or less). Custard is ready. 8 Put everything on medium heat and let it boil until it thickens (3 minutes more or less). Custard is ready. 9 Take off the dough from the fridge and roll it out (~1/1,5 cm), put it into a greased tart tin and poke holes on the bottom using a fork. Use the fork to press the borders too. 9 Take off the dough from the fridge and roll it out (~1/1,5 cm), put it into a greased tart tin and poke holes on the bottom using a fork. Use the fork to press the borders too. 10 Cover the dough in baking paper and put beans in the center (to avoid it grows too much) 10 Cover the dough in baking paper and put beans in the center (to avoid it grows too much) 11 Bake at 180°C for 20 minutes 11 Bake at 180°C for 20 minutes 12 Let the tart cool down, then fill the center with the prepared pastry cream 12 Let the tart cool down, then fill the center with the prepared pastry cream 13 Prepare the glaze mixing all the ingredients and heating until melted, let it cool it down for a while 13 Prepare the glaze mixing all the ingredients and heating until melted, let it cool it down for a while 14 Cut fruit into pieces and put them on the pastry cream layer (trying to be artistic ^^) 14 Cut fruit into pieces and put them on the pastry cream layer (trying to be artistic ^^) 15 Brush a thin layer of glaze over the fruits and refrigerate before eating! 15 Brush a thin layer of glaze over the fruits and refrigerate before eating! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 3 ingredient Pot Roast and Gravy Cheesy Hasselback Potatoes Slow Cooker French Dip Sandwich Texas Stuffed Bell Peppers Mama's Sopa de Arroz (Mexican Rice) 3 ingredient Pot Roast and Gravy Cheesy Hasselback Potatoes Slow Cooker French Dip Sandwich Texas Stuffed Bell Peppers Mama's Sopa de Arroz (Mexican Rice) Cheesy Hasselback Potatoes Iced Coffee Raspberry red crépes Spaghetti Marinara Stuffed Baby Bell Peppers Egg Cream Cookiezz Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream Improve Your Food Photography Potato Egg Curry Cheesy Hasselback Potatoes Iced Coffee Raspberry red crépes Spaghetti Marinara Stuffed Baby Bell Peppers Egg Cream Cookiezz Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream Improve Your Food Photography Potato Egg Curry