Fresh Fruit Tart

  • DifficultyMedium
  • CostMedium
  • Preparation time45 Minutes
  • Cooking time40 Minutes
  • Serving6 people
  • Cooking methodOven
  • CuisineItalian


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


For the base

  1. – 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

  1. – 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

  1. – 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  


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