Fruit Tart
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Fruit Tart


Fruit Tart

Preparation Time30 Minutes
Cook Time30 Minutes


  • For the dough: 180 g flour (equivalent to a little less than 1 and a half glasses of flour), 125 g butter, 1 egg, Half a glass of powdered sugar, 1 pinch of salt

  • For the cream: The rind of 1 lemon, 2 glasses of milk, Half a glass of sugar, 4 egg yolks, 3 tablespoons of cornstarch, 1 packet of vanilla,, 1 packet of cream

  • For the above; You can use any fruit you want.



Mix the flour, room temperature butter, icing sugar and salt in a bowl, add the last egg and knead to form the dough. Stretch the dough you have made and rest it in the refrigerator for an hour.


Roll out the dough with the help of a rolling pin and place it in your greased tart mold. Press the edges with the help of a rolling pin and poke holes in the dough with a fork.


Put the baking paper on it and put the legumes on the baking paper so that they do not swell when cooked. Bake in a preheated oven at 180 degrees for about 15 minutes.


Remove from the oven, remove the baking paper and bake for another 15 minutes. (The dough is cooked in 30 minutes in total)


Grate the lemon zest for the cream. Bring the milk to the boil with the lemon peel. Then strain the milk and remove the shell.


Beat egg yolks with sugar and vanilla. Then add the starch and continue whisking. Add 1 ladle of milk to the eggs, whisk quickly and mix, pour this mixture into the pan with milk.


Cook on low heat. After cooking, turn off the stove, add butter and mix. Add 1 packet of cream to the cooled mixture and whisk well. Serve with the fruit of your choice on top. Good luck to those who will try.



While cooking the tart dough, be sure to put baking paper on it and do not forget to put legumes on the baking paper so that it weighs and the dough does not swell.


When adding the milk for the cream, be sure to add a ladle of scoop and whisk at the highest speed.


If you want to color the cream like me, you can add small amounts of food coloring.

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