Ingredients
For the base
- 300 gflour (type 0)
- 125 mlsunflower oil (cold pressed)
- 170 glight muscovado brown sugar
- 100 grice flour (or corn starch)
- 2eggs
- 1lemon zest
- 1 pinchtable salt
for the custard
- 500 mlmilk
- 125 glight muscovado brown sugar
- 50 gcorn starch
- 4eggs
- 1vanilla pod
for the jelly
- 1 leafjelly
- 2lemons
- 1 spoonapricot’s jam
for the topping
- 12mulberries
- 5strawberries
- 4peaches
- 2kiwi
Preparation
For the base
– sift the flour and the rice flour onto a large bowl;
– put the sugar into a separate bowl together with the eggs, mix them quickly till the sugar melts into the eggs;
– pour it onto the bowl with the flours, add the grated lemon zest and the pinch of salt;
– knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– work the short pastry with a rolling pin to form a disc with a 26 centimetres diameter and half centimetre thickness;
– grease a 26cm round baking tray and fold it with the pastry;
– pierce the bottom of the tart with a fork;
– remove the excess of pastry from the edges;
– fold the pastry with baking paper and pour enough dried beans to cover it all;
– bake at 170 degrees for about 30 minutes;
– take the tray out of the oven, remove the beans and the baking paper;
– put the tray back into the oven and bake for another 5 minutes;
– remove the tart from the oven and allow to cool down;
for the Italian custard
– pour the milk onto a large saucepan together with the vanilla seeds;
– put the saucepan onto the stove on a medium heat;
– meanwhile, in a separate bowl, mix together the eggs with the sugar and the corn starch;
– when the milk is hot, pour the egg mixture onto it;
– lower the flame and keep on mixing well until the cream thickens;
– remove the saucepan from the stove and pour the cream onto a clean bowl;
– cover it with cling film and allow to cool down;
for the gelatin and to assemble the tart
– soak the jelly leaf into a bowl full of water;
– meanwhile pour the fresh the lemon juice into a small pan;
– add the jam to the pan and mix well;
– put the pan onto the stove on a medium/low heat;
– when the jam melts and becomes warm, remove the pan from the stove;
– drain and squeeze well the jelly sheet and add it to the pan, mix well;
– fill the baked tart base with the Italian custard (make sure the custard reaches 1 cm below the edge);
– top it with the sliced fresh seasonal fruit;
– spread the jelly all over the fruit with a brush;
– let the tart settle for at least 2 hours before serving;
– refrigerate any leftovers and consume with 24 hours