Fruit tart with pastry cream
Published on 10 August 2014
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Ingredients and method
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I made this birthday tart in a 40 x 35 cm tin for about 2O people.
INGREDIENTS
PASTRY CREAM: basic blog recipe, double batch
SHORTCRUST PASTRY: basic blog recipe, double batch
FRUIT
Strawberries
Peaches
Kiwi
Bananas
Pineapple
Oranges or mandarins
Blueberries or raspberries
Mint leaves
Choose favourite fruit. Spray glaze or fruit glaze.
I prepare classic pastry and blind-bake covered with parchment and beans or rice. I peel and evenly cut fruit into wedges or slices, arranging creatively.
I make classic pastry cream and spread on the tart once cold.
I arrange fruit harmoniously by shape and colour. Spray glaze, or warm light peach or apricot jam with two tablespoons water, strain and brush for shine.
Keep refrigerated until serving.
INGREDIENTS
PASTRY CREAM: basic blog recipe, double batch
SHORTCRUST PASTRY: basic blog recipe, double batch
FRUIT
Strawberries
Peaches
Kiwi
Bananas
Pineapple
Oranges or mandarins
Blueberries or raspberries
Mint leaves
Choose favourite fruit. Spray glaze or fruit glaze.
I prepare classic pastry and blind-bake covered with parchment and beans or rice. I peel and evenly cut fruit into wedges or slices, arranging creatively.
I make classic pastry cream and spread on the tart once cold.
I arrange fruit harmoniously by shape and colour. Spray glaze, or warm light peach or apricot jam with two tablespoons water, strain and brush for shine.
Keep refrigerated until serving.
Original source: https://incucinaconlilly.com/2014/08/10/crostata-di-frutta-con-crema-pasticciera/
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