Tarts with fruit and cream

Tarteletas con fruta y crema
The tarts with fruit and cream are made up of a base of mass ravine filled with cream custard flavoured with vanilla and rind of lemon and orange, cover fresh fruit brushstroke with apricot jelly. It is a cake of classic cream present in many pastry shops, both in the form of individual tarts and a full cake. You can also do with puff pastry. This dessert is usually taken freshly baked dough stays crisp and fruit keep its fresh flavor.
This recipe is not excessively complicated or involves a lot of work. However, it requires quite some time, given that both the pastry and pastry cream must rest and cool down. To minimize this time, you can make the pastry cream while the pastry rests in the fridge (even without kneading), and stretch and bake the shortcrust pastry while the custard is cooled. For this reason, we recommend these tarts when you have time, avoiding the rush.

Tarts with fruit and cream recipe


For the pastry:

  • 90 g butter
  • 150 g white wheat flour
  • 30 g ground white sugar
  • 1 medium egg

For the pastry cream

  • 300 ml whole milk
  • 10 cm of orange peel
  • 5 cm of lemon peel
  • 60 g white sugar
  • 3 large egg yolks
  • 25 g cornstarch

For coverage of fresh fruit

  • 2 medium bananas
  • 1 Orange
  • 8 strawberries
  • 1 kiwi
  • 50 g of apricot jelly



For the pastry:

  • Cut the butter softened into small pieces. Using the mixer, mix the flour with the sugar and butter, beating well until all is homogeneous and have the texture of breadcrumbs.
  • Separately, beat the egg. Add a tablespoon of egg to flour mixture and mix again. Continue to add egg little by little until the paste is compact and without cracks. If even adding whole egg mass was too dry, tablespoons of cold water may be added.
  • Make a ball with the dough, pressing it well so it is good compact. Wrap in cling film and refrigerate 2 hours in the fridge.
  • Once passed this time, sprinkle the work surface with flour and stretch the ball of dough on it with the help of a roller, even having a thickness of about 3 cm, taking care to preserve the rounded shape.
  • Rub the surface of the dough with a little flour. Place the roller on one end and roll the dough in it. Lift the dough roller, place it at one end of the mould and unroll dough onto this. Push the edges inwards gently so the dough is inserted on the inside of the mold.
  • Gently press the dough against the walls and the bottom of the Pan and cut the remaining pieces with a knife. Cover the dough with cling film and refrigerate at least 30 minutes prior to baking.
  • Preheat the oven to 200 ° C. Cover the dough with a piece of paper for baking and pour over a layer of dried beans (type chickpeas or beans). In this way, then take a liquid filling, dough is moistened less. Bake for 15 minutes, until the dough loses the raw color, but not to Brown.
  • Remove the paper, legumes and bake again until the edges are slightly browned. Remove from oven and allow to cool completely before adding the filling.


  • Put in a saucepan the milk with the vanilla pod and the peels of citrus. Put the saucepan over medium heat and when it starts to boil, lower the heat to a minimum and let 5 minutes more, stirring to prevent sticking. Cover and let stand at least 30 minutes to milk will aromatize.
  • Separately, mix the egg yolks with the sugar and the cornstarch in a large bowl and beat with sticks until the mixture is homogeneous.
  • Strain the milk to remove shells, vanilla and add it to the egg yolks mixture very slowly, stirring after each addition with rods.
  • Pass the mixture to a saucepan and heat to fire medium stirring constantly with a whisk, scratching the bottom so that it does not stick. When it is very hot, lower the heat to a minimum and continue stirring until it boils. The cream will begin to thicken to reach boiling. Whisk vigorously while it boils for about 2 minutes.
  • Fill the kitchen sink or a bowl with cold water or ice and introduce the pan carefully that not to get water in cream. Slowly stir the cream for 2 or 3 minutes. In this way, cooking will be cut and should be avoided until the cream boils more than necessary.
  • Cover the pan with cling film and allow to cool in the fridge.

Coverage of fruits

  • Wash, Peel and cut all the fruits (sliced bananas, oranges into wedges, quartered strawberries and kiwis in media segments).
  • Fill the base of the cake with pastry cream, smoothing the surface with a spatula. Refrigerate.
  • Once cool, decorate with fruits.
  • Heat jelly in the microwave or in a saucepan to melt it a little and brush with it the cake surface, ensuring that it is covered all over. Refrigerate until serving time.
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