Tutti Frutti Tart

Preparation

1. STEP 1 OF 14

   Prepare the pâte brisée

2. STEP 2 OF 14

   Roll out the pastry into a disc and line a buttered tart pan with it

3. STEP 3 OF 14

   Prick the base with a fork, cover with a sheet of baking paper and sprinkle with dried beans so the pastry does not puff up during baking

4. STEP 4 OF 14

   Bake in a preheated oven at 200°C for about half an hour

5. STEP 5 OF 14

   Remove from the oven and let cool

6. STEP 6 OF 14

   Meanwhile, heat the milk together with the vanilla pod

7. STEP 7 OF 14

   In a bowl whisk the egg yolks with the sugar until light and fluffy, then incorporate the sifted flour. Gradually add the vanilla-scented milk in a thin stream to avoid forming lumps

8. STEP 8 OF 14

   Place the pan over very low heat, stirring continuously until the custard thickens

9. STEP 9 OF 14

   Remove from heat, add the butter, let it melt and then cool

10. STEP 10 OF 14

    Pour the custard over the tart base

11. STEP 11 OF 14

    Clean and wash the fruit, gently pat dry and arrange it decoratively over the surface of the tart to your liking

12. STEP 12 OF 14

    Of course, peel the kiwi and apricots

13. STEP 13 OF 14

    Keep the tart chilled before serving

14. STEP 14 OF 14

    Suggested wine pairings: Valcalepio Moscato “Passito” DOC, Moscadello Di Montalcino DOC, Moscato Di Noto DOC

Suggestions

• Rolling pin

• Tart pan

General Information

Analysis

Macronutrients (100 gr)