#WorldOnAPlate: Fruit Tart

And we get to another month of world on a plate. For those of you that missed the first two rounds, World on a Plate is a monthly blogging event at which bloggers from around the world get together and share a typical recipe from their home country. Today, we are sharing fruit dessert to celebrate summer.

I am so curious to see what delicious concoctions my fellow bloggers will propose! What fruit will they use? Is it going to be cake? Sppon desserts? Fruit salad? Well Anna is going to tell us about Australia, Biren about Malaysia, Ewa about Sweden, Katerina about Greece, Katherine about the US, Hyosun about Korea, Raymund about the Philippines, Suchi about Northerm India and Vijitha about Southern India and as usual I am telling you about Italy.

When I started thinking about what to make, two things popped in my head: fruit salad and fruit tart. Turns out fruit tart is BF’s favorite dessert, so I went with tart.

Fruit tart makes its appearance at birthday parties and other festivities especially in spring and summer and it is a favorite among kids and adults. It looks great and it tastes even better!

Fruit tart is a great dessert that manages to be rich, refreshing and simple at the same time. The pastry cream makes it rich, the fruit makes it refreshing and the simplicity of ingredients and preparation make it easy to make. Plus it looks great! Bring one of this dessert to the table and you will be hailed as a great chef!

Don’t forget to check out what everyone else did at the bottom of the post!

#WorldOnAPlate: Fruit Tart

Total Time: 2 hours

Yield: 8 Servings

Adapted from Giallo Zafferano

Ingredients

    Crust
  • 10 oz. flour
  • 4 oz. butter
  • 3.5 oz. sugar
  • 2 egg yolks
  • pinch salt
  • vanilla extract and/or lemon peel (optional)
  • Pastry cream
  • 3 egg yolks
  • 1 cup milk
  • 1 tbsp corn starch
  • vanilla extract
  • 2 oz. sugar
  • Topping
  • seasonal fruit
  • 1 packet gelatin
  • 1/2 cup water

Directions

    Crust
  1. Using a food processor cut the butter into the flout. It takes about 30 seconds and you should get a mixture of rather fine flour crumbs.
  2. Pour the mixture on a table or in a big bowl and make a well. In the well add the sugar, the yolks, the salt and the flavorings.
  3. Mix well and start kneading until the dough comes together in a smooth mass.
  4. If the dough is to dry, add a bit of the egg whites. If it is too sticky add a bit of flour.
  5. Make a disk, wrap it in saran wrap and place in the fridge to cool down for about 20 minutes.
  6. Roll out the dough and place in a buttered oven dish.
  7. Using a fork puncture the crust so that it does not rise while cooking.
  8. Cook for about 20 minutes in a 375F oven covering the borders with aluminum foil if they become too dark.
  9. Let it cool down.
  10. Pastry cream
  11. Warm up the milk with the vanilla extract until simmering. Turn off the heat and let cool down slightly.
  12. Whip the yolks with the sugar until they become pale yellow and double in size.
  13. Slowly add about 1/3 of the milk straining it so that the skin that forms on top of the milk does not get in the egg mixture.
  14. Mix well and add the corn starch and mix again.
  15. Pour the mixture in a pot with the rest of the milk and put on a low fire. Stir the mixture until it thickens up (should become a lemon curd like consistency).
  16. Immediately transfer to a cool container and cover with plastic wrap so that it does not form a skin.
  17. Topping
  18. Sprinkle the gelatin over 1/5 of the water, mix and let rest for about 5 minutes.
  19. Add the rest of the water and microwave on high for 30 seconds. Mix well. If the gelatine is not completely dissolved microwave for some extra time in 5 sec increments.
  20. Let the gelatin come to room temperature.
  21. Assemble
  22. Pour the cool pastry cream over the cool crust and smooth it out.
  23. Layer some fruit on top of the cake making it as artistic as you can.
  24. Brush the gelatin over the fruit.
  25. Put the cake in the fridge and let the gelatin solidify.
  26. If needed after 10 minutes add a second layer of gelatin.



This entry was posted in Cake, Dessert, Vegetarian and tagged , , , , . Bookmark the permalink.

24 Responses to #WorldOnAPlate: Fruit Tart

  1. Katerina says:

    Sorry for being so late but I was on vacations! The tart looks extremely luscious and delicious Pola! So summery and tasty!

  2. Yikes how behind am I?! Anyway your tart looks absolutely gorgeous Pola!! Wow!

  3. Wow Pola, that looks like it is just out of a pasticceria in Italy, very professional!

  4. Asmita says:

    This fruit tart looks gorgeous! I love fruit tarts especially during summer and I made a strawberry fruit tart for my friend this morning.
    I absolutely love the design on your’s.

  5. Frank says:

    So very pretty! I love this sort of tart–yes, you can have a fancy dessert and eat healthily too!

  6. Pola, what an interesting project World on a Plate! Thank you for organizing it! The tart looks delicious! I am into Italian cooking this time too (although, I have no Italian roots, but food I grew up on is very close). :)

  7. Wow! This tart is just perfect!!! It looks so fresh.

  8. This is such a beautiful looking tart. I love the shinyness of it and the aray of fruit that you have used. It is divine.

  9. That looks both beautiful and delicious. I love fruit tart!

  10. ABpetite says:

    This is a wonderful recipe and this is such a great blog so happy I found you today! Thanks for sharing!

  11. wok with ray says:

    What a plate full of vibrance and beauty! I almost want to grab those delicious fruits out of the screen. This is amazing!

  12. alida says:

    Made to perfection. Well done on this. Ciao cara.

  13. Your fruit tart looks so luscious and beautiful! Love all the fruits in it.

  14. I love how luscious and glazed the fruit is! You could practically see your reflection in it! :D

  15. That fruit tart looks beautiful and delicious!

  16. wow this is a super tart! I love tarts loaded with seasonal fruits.

  17. Chiara says:

    ha un aspetto meraviglioso, sei bravissima! Un bacione…

  18. Kat says:

    This looks so beautiful, I love tarts topped with fresh fruit!!

  19. Ramona says:

    Simply wonderful!! I love fruit tarts and this look mouthwatering and delicious. :)

  20. Raymund says:

    Wow that indeed looks so fruity and yes you can use the leftover fruits for the pavlova

  21. Daniela says:

    Adoro le crostate di frutta, la tua è fantastica con una bellissima decorazione. Un abbraccio, buo inizio di settimana Daniela.

  22. Hyosun Ro says:

    Looks beautiful and delicious! I’m glad you went with fruit tart. It’s my favorite as well. I especially like your addition of figs in the middle.

  23. Delishhh says:

    YUM YUM! Looks fantastic and really you can almost do any fruit combination you want. Very nice!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>