1
In a bowl, grate the lemon zest and mix it with the butter, sugar and vanilla extract.
Fruit tart
Custard & fruit
DessertsA crispy base of shortcrust pastry, cream and fresh seasonal fruit for a light and refined pleasure in every bite.
-
hard
-
2 hours 30 minutes
-
40 minutes
-
4 persons
Ingredients
Ingredients for 4
-
Flour200 g
-
Butter100 g
-
Cornstarch50 g
-
Sugar100 g
-
Milk500 ml
-
Cream125 ml
-
Eggs1
-
Yolks4
-
Vanilla extractq.b
-
Berryq.b
-
Strawberriesq.b
Preparation
Phase 1:
Shortcrust pastry
2
Add the eggs and flour and mix well until the mixture is smooth.
3
Wrap the dough in cling film and let it rest in the fridge for at least an hour.
4
After the resting period, roll out the dough to an even thickness. Using a round cookie cutter, cut out circles about 2 cm in diameter.
5
Use a smaller cookie cutter to create a small hole in the center of each circle.
6
Place the shortcrust pastry circles on a baking sheet and bake in a Lhov hot air oven at 180°C for approximately 28 minutes, until the dough is evenly golden.
7
Once baked, remove from the oven and let cool.
Phase 2:
Pudding
1
In a bowl, mix the egg yolks with the flour, starch and sugar until the mixture is smooth.
2
In a saucepan, bring the milk with the lemon zest and vanilla extract to the boil and let it bubble for a few minutes.
3
Pour the egg yolk mixture into the hot milk and cook over low heat, stirring constantly, until you get a thick, creamy consistency.
4
Once you have reached the desired consistency, let the cream cool and transfer it to a decorating bag.
Phase 3:
Plating
1
Place the first sheet of dough on a serving plate.
2
Fill with a layer of cream using a decorating bag.
3
Place the second dough disc on top and spread a new layer of cream.
4
Garnish with fresh fruit, chopped to taste, and serve.
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