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
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.