Custard and Fruit Tart
6 servings
40 minutes
Tart with custard and fruits is a refined delight of French cuisine. Its roots trace back to the traditions of exquisite baking, where delicate shortcrust pastry envelops silky custard. The cream, made from milk, eggs, and vanilla, acquires a tender velvety texture that harmonizes with fresh fruits. Peaches and raspberries placed on top add juiciness and a slight tartness, highlighting the sweetness of the cream. This dessert is perfect for morning coffee, festive tea gatherings, or romantic dinners. Its elegant appearance makes it a centerpiece for any table, while its rich flavor compels one to return again and again.
1
To prepare the shortcrust base, mix soft butter with egg yolk and powdered sugar and rub well. Add baking soda, quenched with vinegar, a pinch of salt, and 1 cup of flour.
- Butter: 100 g
- Egg yolk: 1 piece
- Icing sugar: 0.3 glass
- Baking soda reacted with acid: 0.3 teaspoon
- Salt: pinch
- Wheat flour: 1.2 glass
2
To prepare custard, heat the milk. Beat the eggs with sugar and 1 tablespoon of flour. Gradually pour in the hot milk while continuously stirring. Place on low heat and cook until thickened.
- Milk: 1 glass
- Chicken egg: 1 piece
- Sugar: 0.3 glass
- Wheat flour: 1.2 glass
3
Place the dough in a buttered form and bake in the oven at 180 degrees for about 25-30 minutes (until slightly golden).
- Butter: 100 g
4
Spread hot custard on the hot cake and let it cool.
- Milk: 1 glass
5
Garnish with fruits and serve.
- Peaches: 3 pieces
- Raspberry: 200 g
