Fruit Tart with Pastry Cream
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Serves | 7 people |
Ingredients
- 170 grams of cold butter, cut into small pieces.
- 1½ cups of flour.
- ½ cup of powdered sugar.
- 4 tablespoons plus ¼ of powdered milk dissolved in 1 cup of hot water.
- 1 tablespoon of all-purpose flour.
- 1 teaspoon of cornstarch.
- A pinch of salt.
- ½ teaspoon of vanilla extract.
- 3 egg yolks, beaten.
- A drop of white vinegar.
- A pinch of salt.
Preparation Method
Preparing the Pastry Cream:
- Combine all ingredients in a blender, excluding the milk. Blend until well mixed, then gradually add the hot milk while continuously stirring.
- Transfer the mixture to a saucepan over low heat, stirring for about 10 minutes until it thickens to a custard-like consistency.
Preparing the Dough:
- Preheat the oven to 430 degrees Celsius (lower heat).
- In a mixing bowl or food processor, combine sugar, butter, and flour until a crumbly dough forms.
- Press the dough into a tart pan, ensuring even distribution across the base and sides. Use your fingers to create an even layer and prick the base with a fork to prevent puffing during baking. Cover with plastic wrap and chill in the freezer for 30 minutes.
- Bake the tart crust directly from the freezer for 10 to 15 minutes or until the edges turn golden brown. Remove and allow to cool.
- Fill the cooled crust with the prepared pastry cream and top with fresh fruit before serving.
Tropical Fruit Salad
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Serves | 3 people |
Ingredients
- 125 grams of strawberries, hulled and quartered.
- 6 tablespoons of granulated sugar.
- ½ teaspoon of mixed ground spices.
- 400 milliliters of water.
- 4 oranges, peeled and segmented.
- 1 each of pineapple, mango, and papaya.
- Zest of half a lemon.
- A small amount of single or double cream for serving, as desired.
Preparation Method
- In a saucepan, combine sugar, mixed spices, lemon zest, and water, stirring to mix.
- Heat the mixture over medium heat until it comes to a boil, stirring continuously, then allow to boil for 1 minute.
- Remove from heat and let it cool to room temperature.
- Transfer the syrup to a bowl, cover with plastic wrap, and refrigerate for at least 60 minutes.
- Peel the papaya, halve it, remove the seeds, and cut the flesh into small pieces. Place in a large bowl.
- Slice the mango lengthwise on each side of the pit, discard the pit, peel, and chop the mango into small pieces before adding to the bowl.
- Trim the top of the pineapple, remove the tough skin, and cut it in half lengthwise, then into quarters, removing the core. Cut into small pieces and add to the bowl.
- Add the strawberries and orange segments to the bowl.
- Pour the chilled syrup over the fruits, cover the dish with plastic wrap, and refrigerate until serving time.
- Serve the fruit salad with single or double cream as desired.