Custard Tart with fresh fruit

Today we go Classic with a traditional sweet: pastry with lemon Custard Tart, garnished with lots of fresh fruit. I prepared in Sardinia, where I went to find the mulberry fields. I was lucky and I found many, both white and black both. I combined with fresh strawberries and mint leaves. You use the imagination: melon, bananas, strawberries, cherries, Kiwi. I recommend that you prepare the pastry cream the day before, so that it is well chilled and firm when you will fill the pastry shell. The tart had a short life.

Ingredients for a cake Pan by 24 centimetres in diameter:

  • 250 grams of pastry (for the recipe click here)
  • 650 grams of custard (for the recipe click here), flavored with lemon zest
  • fresh fruit at will and according to your taste, I put strawberries, Blackberries and mulberries and whites
  • Fresh Mint for garnish
  • butter and enough flour for the cake Pan
  • parchment paper as required
  • dry beans for blind baking as required

Custard Tart with fresh fruit

Preheat the oven at 180 degrees. Once the pastry and rest for at least an hour in the refrigerator, as long as doesn't feel like dosa and resistant, grease and flour the cake tin, then roll out the dough on a work plan well floured surface to a thickness of one centimeter.

 

Cover with the pastry on the bottom of the Pan and the edges up to a height of three centimeters. Prick the bottom and sides with the prongs of a fork, cover with parchment paper and with a bit of dried beans and bake for 25 minutes or until the pastry won't be well cooked (blind baking). Remove the beans and the parchment paper and then Brown the crust for another 5 minutes in the oven. When it is golden brown remove from oven and cool on a wire rack.

When you have prepared the custard with lemon (to follow the recipe you just have to add the zest of 1 lemon to milk during cooking cream), put it in a bowl, cover with plastic wrap and allow to cool first at room temperature and then in the refrigerator until the cream is cold and soda.

Fill the pastry shell with custard (knead with a spatula so as to make it homogeneous) e ricoprire la crostata con la frutta fresca che avete scelto, intera se si tratta di frutti piccoli, tagliati a fettine se sono frutti grandi. Refrigerate until ready to serve.

Take a look also ...

12 comments

Adri Barr Crocetti July 18, 2014 at 18:18

Che bella crostata! Crema di limone…mmmmm. Complimenti a te!

Reply
Sicilians creative in the kitchen July 18, 2014 at 18:23

Thanks! E benvenuta ovviamente. Ogni tanto una ricetta tradizionale ci vuole! Have a nice weekend, ADA

Reply
Maureen July 17, 2014 at 18:45

Greetings from Canada! I just began to explore my passion of pastry art at the ripe young age of 47! A combination of self teaching and culinary classes (heavy on the self teaching) and I cannot wait to try this amazing tart!

Reply
Sicilians creative in the kitchen July 17, 2014 at 19:48

A true passion knows no age. That tart is very easy and delicious. I’m sure will be a success for you. Thanks, Maureen, for following my blog. See you soon, ADA

Reply
Francesca P. July 17, 2014 at 10:57

Sono riuscita a cucinare con il gelsomino, come ben sai… but still I did not realize the dream of having the mulberry! Can I grab a few from your tart is so beautiful? 🙂

Reply
Sicilians creative in the kitchen July 17, 2014 at 13:33

Hello Francesca! I had never found! I was lucky because mulberry trees dripping in Sardinia, that grow naturally anywhere! You can take all you want! See you soon, ADA

Reply
sizzling Jan 16 July 2014 at 15:41

love the slideshow photos!!

Reply
Sicilians creative in the kitchen July 17, 2014 at 13:34

Thanks!!! The re-made the blog lay out just to have the slideshows!!!!! Have a nice weekend! ADA

Reply
Rosetta 16 July 2014 at 12:43

If I liked a few recipes???? I don't know where to start to plagiarize all! 😉 Truly heartfelt congratulations. I will then, I have a dad siculo ( ^_^ ), let alone if I don't appreciate all these colors, tastes and smells that leaked from this blog. I find it great, That's it. I'm used’ a harmony of images, words and perfumes … I have a passion for cooking and for photography are favorably impressed. I miss just to look good and copy the recipes … I'll start in alphabetical order!!! 🙂 Rosetta Terramagra

Reply
Sicilians creative in the kitchen July 17, 2014 at 13:41

Hey Rosetta, Welcome and thank you, but right in the heart, for your words! You Dad siciliano, do you like cooking and photography and you like my blog, What can I ask for more? Copy all recipes, I am certain that you will customize magnificently. And if you want to send me some pics, It gives me great pleasure to share them! Look though the criticisms, Why always serve, especially by people who know what they're saying! I salute you and wish you a fantastic summer. ADA

Reply
Rosetta July 18, 2014 at 18:42

Thanks Ada.
I will certainly express criticism where there were. For now there are none! The great thing is the fantasy that you have to combine several ingredients that at first glance it would seem odd to pull over.
See you soon!
Rosetta

Reply
Sicilians creative in the kitchen July 18, 2014 at 19:54

And then better this way! Combine ingredients that apparently don't seem to belong together is my passion. See you soon! ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.