The fruit puff pastry tart is a light and fresh dessert, perfect for summer. The crispy puff pastry base pairs perfectly with creamy pastry cream and delicate mixed berries. A touch of kirsch gives this dessert a unique flavor. Ideal to enjoy for breakfast or as a dessert.
Thaw the puff pastry; meanwhile prepare the pastry cream: heat the milk and separately briefly work the egg yolk with the flour and the sugar; temper the mixture with the hot milk by pouring it in a thin stream, then bring to moderate heat and, stirring often, let the cream cook for about 5 minutes; finally add the vanillin and the kirsch, turn off the heat and let cool.
Roll out the thawed pastry into a 5 mm-thick sheet and cut out a 20 cm-diameter disk; brush it with beaten egg and arrange the savoiardi on top after soaking them in a syrup made with 50 g of kirsch and the same amount of water, leaving a free border of about 2 cm at the edges of the disk.
Pour the now-cooled cream over the savoiardi, then arrange the banana in slices on top and about 100 g of mixed berries.
Rework the scraps, roll out again a 5 mm-thick sheet and cut another disk slightly larger than the first.
Starting from the center, cut it into 8 rays (slices) that will not reach the edge of the disk but will stop at the cream and the biscuits; fix it to the underlying layer by pressing along the edge, revealing the heart of the tart.
Brush it with egg and decorate it with the remaining pastry scraps.
Tart pan
Electric mixer
Sieve
Italy
| Energy (kcal) | 272.55 |
| Carbohydrates (g) | 28.64 |
| of which Sugars (g) | 8.99 |
| Fat (g) | 14.63 |
| of which Saturates (g) | 7.78 |
| Protein (g) | 4.95 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.19 |
