Fruit Tart.

Ingredients of Fruit Tart

1. Prepare 300 grams of all-purpose flour.
2. Prepare 150 grams of unsalted butter.
3. It’s 2 of egg yolks.
4. It’s 1/2 tsp of baking powder.
5. Prepare 1 pinch of salt.
6. It’s 2 tbsp of milk.
7. Prepare 1 of lemon.
8. You need 1 of orange.
9. It’s of fruit you prefer.
10. Prepare 1 envelope of food grade gelatine.
11. Prepare of pastry cream.
12. Prepare 500 ml of milk.
13. You need 200 grams of granulated sugar.
14. It’s 70 grams of flour.
15. You need 30 grams of corn flour.
16. Prepare 1 envelope of vanilla extract.
17. You need of Glaze.
18. It’s 20 grams of gelatine powder.
19. You need 15 grams of sugar.
20. It’s 300 ml of water.

Fruit Tart instructions

1. Mix softened butter with flour, baking powder and salt.
2. Add egg yolks and knead.
3. Grate lemon skin and orange skin on the mixure.
4. Add one or two tablespoon of milk until the dough is soft but not sticky.
5. Wrap the dough in cellophane and let it rest in the fridge for half an hour.
6. In the meantime prepare the pastry cream: Mix flour, corn flour and sugar.
7. Slowly add warm milk and vanilla extract.
8. Put everything on medium heat and let it boil until it thickens (3 minutes more or less). Custard is ready..
9. Take off the dough from the fridge and roll it out (~1/1,5 cm), put it into a greased tart tin and poke holes on the bottom using a fork. Use the fork to press the borders too..
10. Cover the dough in baking paper and put beans in the center (to avoid it grows too much).
11. Bake at 180°C for 20 minutes.
12. Let the tart cool down, then fill the center with the prepared pastry cream.
13. Prepare the glaze mixing all the ingredients and heating until melted, let it cool it down for a while.
14. Cut fruit into pieces and put them on the pastry cream layer (trying to be artistic ^^).
15. Brush a thin layer of glaze over the fruits and refrigerate before eating!.