The fruit tart filled with custard is an old fashioned summer classic, a triumph of colors and freshness, very simple but always appreciated.
My sister requested it this year for her birthday because she reminds her of childhood's flavours.
On classmates' birthdays, from what I remember, there was always one of these cakes:
ice cream cake with tremendously soaked in rum sponge and whipped cream everywhere (I hate whipped cream because it reminds me of these all the same and tasteless cakes that I never liked) with embarrassing and very sugary edible photographs of the birthday boy/girl on top. Not to mention the little colored host flowers that tasted like cardboard, useless.
fruit cake, the one I propose in this recipe, super shiny due to a considerable layer of gelatin to keep the fruit fresh and colorful.
As you already know if you follow me, after the discovery of the NutriFree Shortcrust Pastry Mix, making gluten-free pies or biscuits is no longer a problem. I highly recommend the use of this flour or other gluten-free ready made mix especially for shortcrust pastry, the choice nowadays is increasingly vast and valid, use it if you don't want to go crazy.
The fruit has been chosen by the birthday girl who has opted for a great variety, you can use what you like best considering that the custard goes well with everything. The classic fruit cake is always decorated by arranging fruit slices in a circle in an orderly manner, to make it a little more modern I thought of throwing them in bulk (randomly so to be clear).
The choice of eggs is important: yellow flesh! I absolutely wanted the custard to be a nice intense yellow and not that pale and unconvinced yellow. For an even more modern and exotic twist I recommend a coconut custard, you can be inspired by the filling of the lemon cupcakes you find here.
Happy baking!
Recipe
Download the PDF
Preparation time 20 minutes + 30 minutes rest
Baking time 25-30 minutes
Servings 20 cm Ø tart tin
Gluten Free
Ingredients
SHORTCRUST PASTRY
150 gr of butter
150 gr of sugar
300 gr of gluten free flour (NutriFree Shortcrust Pastry Mix)
2 eggs
CUSTARD
500 ml of full fat milk
2 of yellow flesh eggs
2 tbsp of gluten free flour
4 tbsp of sugar
DECORATION
Raspberries q.s.
Blackberries q.s.
Blueberries q.s.
Strawberries q.s.
1 kiwi
1/2 mango
1 peach
1 banana
Gelatin q.s.
Method
FOR THE SHORTCRUST PASTRY
1. Mix, with the help of a mixer, butter and sugar to obtain a sandy mixture. Add eggs and flour and mix until the dough forms a compact ball
2. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes
3. Roll out the dough with a rolling pin maintaining a height of about 1/2 cm, making a circle for the base and place it in a tart mold, pierce the dough with a fork, cover it with a sheet of baking paper and pour some dry beans distributing them well over the entire surface
4. Bake the pastry shell in the oven with fan at 180 ° for about 25-30 minutes, allow to cool completely
FOR THE CUSTARD
1. In a saucepan, whisk eggs and sugar with a hand whisk or an electric mixer, obtaining a light and frothy cream, then add the sifted flour and whisk again
2. Place the saucepan over low heat and add the warmed milk while continuing to stir. The cream will take a few minutes to reach the temperature and then will thicken in a few seconds, stir continuously to avoid lumps
3. Remove the pan from the heat and transfer the cream into a bowl covering it with cling film in contact with the surface, allow to cool
COMPOSITION
1. Pour the cream into the pastry shell and level it well with the help of a spatula. Cut the fresh fruit to taste and arrange it on the cake creating a design
2. With a pastry brush, brush all the fruit with the jelly polishing it well
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