Fruit tart with custard
The fresh fruit tart with custard is a classic sweet treat, ideal in spring and summer thanks to the fresh fruit available. Mine is the classic version, prepared with shortcrust pastry, crème patisserie (also called custard) and fruit but there’s nothing to stop you from using a sponge base (I did it here). The choice of fruit varies according to the time of year, where you live and also the color that you want your tart to be.
Before moving on to the fresh fruit flan recipe here for you
SOME TIPS TO HELP YOU PREPARE A REALLY FIRST CLASS FRUIT TART:
- The fruit should be spread on the flan starting from the outside edge: if you are using one type of fruit all you need to do is arrange it so that it covers the whole of the desert, it’s possible to play around with shapes and color arrangements;
- Once you’ve arranged the fruit, don’t forget the layer of natural food gelatin or better yet a layer of jam diluted with water which will protect the fruit from going off and help to conserve your flan;
- The fruit must be fresh and firm: if it’s too mature your flan will quickly spoil;
- The fruit must be fresh because if you use fruit in syrup it will change the whole flavor of the desert;
- The flan is cooked without the crème patisserie which is only added when the base has completely cooled otherwise it will alter the taste;
- You can prepare a variation on this flan, discover the recipe for fresh fruit flan with a sponge base.
You can flavor the custard the way you like, even with spices for a different flavor. This fruit tart will have the same taste for 3 days if kept in the fridge.
Ingredients for a 30 cm tin
For the pastry
- 350g flour
- 120g butter
- 100g sugar
- 2 egg yolks
For the crème patisserie
- 400ml milk
- 100g sugar
- 2 egg yolks
- 50g potato starch
For the topping
- Fruit of your choice and in variable quantity
- Peach jam
- Prepare the dough by kneading all the ingredients to form a smooth dough and put it in the fridge for about 30 minutes;
- Prepare the cream. Boil the milk with the vanilla stick and meanwhile, in a glass bowl, whip the egg yolks with the sugar in order to obtain a lumpy cream. Add the flour, stirring constantly, then after removing the vanilla and lemon rind, stirring constantly, pour the milk into a string, making sure that the deposits of egg yolks, sugar and flour do not remain on the bottom of the bowl. Transfer everything into a saucepan with the bottom up and cook over a low flame, stirring constantly, until the cream becomes thick. Once ready, transfer it to a ceramic bowl, cover with cling film and leave to cool;
- Grease the tin with butter and cover with the pastry which has been rolled out fairly thinly. Prick the base with a fork so it doesn’t swell up during cooking. Bake for 20 minutes at 180°C/350°F; remove from the oven and leave to cool. In the meantime wash and, if necessary, peel the fruit;
- When the base of the flan has cooled pour the crème patisserie on, smoothing if necessary. Arrange the fruit on top filling in all the gaps;
- Dilute the jam in a little water and use this to brush onto the flan. Put into the fridge until you are ready to serve.
Preparation time: 1 hour