Fresh mixed fruit tart with shortcrust pastry

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How to make the fresh mixed fruit tart, recipe with shortcrust pastry and vanillin cream base, to be decorated with fresh seasonal fruits of various types and to be brushed with neutral jelly.


Ingredients for 8 people

- 250 g of white flour 00

- 135 g of butter


- 125 g of sugar

- 1 egg

- 1 yolk


- 1 lemon

- salt

For the cream


- 1/2 liter of whole milk

- 4 yolks

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- 120 g of sugar

- 50 g of white flour 00

- 1 sachet of vanillin

For decoration

- mixed fruit to taste

How to prepare fresh fruit tart

Cut the butter into small pieces and let it soften.

Arrange 250 g of flour and place in the center 125 g of sugar, 1 egg and 1 yolk, the butter into small pieces, the grated lemon zest and a pinch of salt.


Quickly mix all the ingredients and then wrap the dough in plastic wrap and transfer it to the refrigerator for about half an hour.

In a saucepan, boil the milk.

In another pan, beat 4 egg yolks with 120 g of sugar and vanillin.

Combine 50 g of flour and pour the boiling milk into it, whisk with a whisk.

Put the pan on the heat and thicken the cream over low heat, stirring constantly.

Transfer the cream to a container and let it cool.


Line a baking pan lined with parchment paper with the pastry and prick the dough with a fork.

Bake the cake in the oven at 180 ° C for 25 minutes, then take it out of the oven and let it cool.

Remove the pastry base and pour the cream over it evenly, then decorate it with the fruit cut into small pieces and brush with neutral gelatin.

Keep the fruit tart in the refrigerator until ready to serve.

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