All Fruit Tart

Preparation

1. STEP 1 OF 14

   Prepare the shortcrust pastry

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 bottom with a fork, cover with a sheet of parchment paper, and sprinkle with dried beans to prevent the pastry from puffing up during baking

4. STEP 4 OF 14

   Bake in a preheated oven at 200 degrees 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 with the vanilla bean

7. STEP 7 OF 14

   In a saucepan, beat the egg yolks with the sugar until they become thick and frothy, then incorporate the sifted flour and add the vanilla-scented milk slowly in a thin stream to avoid lumps

8. STEP 8 OF 14

   Place the saucepan over low heat, stirring continuously until the cream thickens

9. STEP 9 OF 14

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

10. STEP 10 OF 14

    Pour the cream onto the tart base

11. STEP 11 OF 14

    Clean and wash the fruit, dry it gently, and arrange it decoratively on the tart surface according to your taste

12. STEP 12 OF 14

    Naturally, kiwi and apricots should be peeled

13. STEP 13 OF 14

    Keep the tart cool before serving

14. STEP 14 OF 14

    Accompanying wines: Valcalepio Moscato "Passito" DOC, Moscadello Di Montalcino DOC, Moscato Di Noto DOC

Suggestions

• Rolling pin

• Tart pan

General Information

Analysis

Macronutrients (100 gr)