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Author Notes: This fresh fruit tart is a crowd pleaser. They are sold in pastry shops all over Italy as small individual tarts are large ones to share. They can be topped with whatever fruit you prefer and are often topped with just strawberries, mixed berries, just raspberries or a mixture. You can also substitute the pastry cream for chocolate pastry cream. —woo wei-duan
Pasta frolla (short crust pastry)
Crema pasticcera (pastry cream)
kilo of fresh fruit: can be strawberries, figs, raspberries, blackberries, peaches, plums, blueberries, etc. or any combination of these fruits
- Butter a 23 cm tart tin or pastry ring.
- Sprinkle flour on the worktop and roll out the pastry to a size large enough to cover the bottom of the tin and sides.
- Roll the pastry around the rolling pin (use a pastry scraper if it is sticking to the work surface) and unroll into the tin or pastry ring (see here for instructions using a pastry ring.)
- Trim any excess pastry from the top of the tin or ring. Place the pastry in the refrigerator for 10 minutes.
- Prick the pastry with a fork. Bake the pastry until golden brown and let it cool on a wire rack.
- Just before serving, take you pastry and pour your pastry cream into the cooled pastry and smooth it out with an offset spatula.
- Wash your fruit and dry it. Cut the fruit if you prefer or keep the berries whole and decorate the top of the pastry cream with it, covering the entire pastry cream with fruit. Serve immediately.
- Note: Store bought shortcrust can be substituted to make this dessert quickly.