Excellent and easy recipe for fruit tart with a crunchy base filled with velvety vanilla cream and decorated with delicious seasonal fruits.
Waiting time: 3 hours
Execution time: 30 minutes
Baking time: 40 minutes
Servings: 10-12
Components
For the dough
- 300 g flour for all uses
- 100 gr. powdered sugar
- 100 gr. iced unsalted butter in pieces
- 50 gr. iced vegetable butter in pieces
- 1 egg
- 2 tbsp. cold water
- 50 gr. ground almonds
- 1 pinch salt
- 1 yolk for spread
For the vanilla cream
- 500 ml sour cream
- 250 + 250 ml whole milk
- 200 gr. granulated sugar
- 100 gr. corn flour
- 100 gr. butter
- 3 sachets of vanilla
For the icing
- 2 tbsp. spoon sweet syrup to your liking
Execution method
For the dough
- In a bowl, put the two types of butter, flour, icing sugar and salt and knead.
- Then add the egg and a little water and knead until the dough binds and becomes soft enough to work.
- When the dough is homogenous, wrap it in cling film and put it in the fridge to rest for at least 1 hour (The more it freezes, the better it will open and will not shrink during baking).
- Butter a tart with a round base and set it aside.
- We take the dough from the fridge and place it between two oil-based glues which we have floured well.
- Then we open it with the rolling pin between the oil glues in a thin sheet 3 mm thick.
- With the help of the rolling pin, transfer the dough to the tartiera, gently pressing the dough with your hands, so that it sticks well to the walls of the tartiera (Make sure that there is enough dough on the walls).
- Cut as much dough as protrudes from the walls.
- Pierce the tart sheet well with a fork and leave it in the fridge for 30-60 minutes (The colder the dough when it is in the oven, the fluffier and crispier the sheet will become when baked).
- Cover the dough with cling film and add legumes or rice so that the dough does not swell during baking.
- Bake the tart together with the weight in a preheated oven at 160 degrees for half an hour.
- Remove the film together with the weight, raise the temperature to 180 degrees and apply with a brush with the yolk which we have diluted with a little water.
- Continue baking for another 10-12 minutes until it turns reddish.
- We let it cool down.
For the
- In a saucepan add the 250 ml of milk (from 500 ml), the cream and the sugar and put them on a medium heat.
- Put the cornflour in a bowl. Add the remaining 250 ml of milk and vanilla and mix well with a whisk to dissolve the cornflour.
- Just before the mixture with the milk and sour cream boils, remove the pot from the heat and add the mixture from the bowl.
- Stir very well with a whisk. Return the pot to the heat and stir constantly at low temperature, until the cream thickens and begins to boil.
- Once it boils, remove from the heat, add the butter and stir until melted.
- Transfer the cream to a pan, cover it with a film that will adhere well to its surface and put it in the refrigerator for about 1-2 hours to cool.
- Take the cream out of the fridge, put it in the bucket of the mixer and beat it with the whisk until fluffy.
- Fill the tart with the cream and cover its surface with a variety of fresh fruit.
- Spread the syrup on the fruit with a brush.
- Place the tart in the fridge for 1 hour and serve.