Tutti frutti tart
Instructions
Prepare the pasta brisée.
Roll out the pastry and foderatevi buttered mould.
Prick the bottom with a fork, cover with a sheet of parchment paper, sprinkle the dried beans because the dough doesn't swell during cooking.
Bake in preheated oven at 200 degrees for about half an hour.
Withdrawn from the oven and let cool.
Meanwhile, heat the milk with the vanilla stick.
In a saucepan, Beat egg yolks with the sugar until they become swollen and foamy, then add the sifted flour, Vanilla-scented milk flush by pouring slowly, doing so avoid that lumps from forming.
Place the pan on the stove at minimum heat stirring until the cream thickens.
Withdrawn, add butter, melt and let cool.
Pour the cream on the bottom of the tart.
Clean and wash the fruit, dry it gently and arrange a design on the surface of the tart according to your taste.
Kiwi and apricots naturally must be deprived of the Peel.
Keep the tart to cool before serving.
Accompanying wines: Moscato "Passito" Valcalepio DOC, Moscadello Di Montalcino DOC, Moscato Di Noto DOC.
Ingredients and dosing for 6 persons
- 300 g of pectin
- For the filling:
- 4 eggs
- 50 cl of milk
- 100 g of sugar
- 1 stick of vanilla
- 15 g of flour
- 30 g of butter
- 250 g of ribes
- 100 g of blueberries
- 250 g of raspberries
- 8 apricots
- 1 kiwi