Recipes

FRUIT TART
Serves 6/8
To make the base:
Cream the softened butter and sugar
together.
Add the eggs, salt, lemon rind and fl our and
knead together briefl y. Place this pastry mixture
in the refrigerator for about 30 minutes. Butter
the dish and dust it with fl our.
Roll out the pastry and use it to line the bottom
and sides of the dish. Prick the pastry with a
fork and bake in the oven.
Once cooked, remove the pastry case from the
oven and allow it to cool before fi lling it.
To make the confectioner’s custard:
Bring the milk with the lemon rind to the boil.
Mix the sugar, fl our, eggs and vanilla essence
together in a bowl.
Slowly add the milk to the mixture. Bring
back to boil and then switch off immediately.
Remove from the heat and allow to cool,
stirring from time to time.
Slice the fruit.
When the confectioner’s custard has cooled,
spread it over the bottom of the tart, decorate
with the fruit and glaze with the gelatin for
desserts.
Select “DESSERT” from the “RECIPES” menu
then the “FRUIT TART” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 30-40 min
Recommended equipment:
Shallow pie dish
(diameter 28 cm - 30 cm)
Tips and variations:
• If you like, you can add a layer of sponge
cake between the confectioner’s custard
and the fresh fruit.
•
For a jam tart, before cooking spread the
jam of your choice (strawberry, apricot, fi g,
peach) over the pastry base and decorate
with the remaining pastry.
27
DESSERT
For the shortcrust
pastry:
300 g of plain fl our
1 whole egg
2 egg yolks
180 g of butter
150 g of sugar
grated rind of one
lemon
1 pinch of salt
1 tspn. of vanilla
essence
For the confectioner’s
custard:
500 ml of milk
3 egg yolks
1 whole egg
125 g of sugar
50 g of fl our
½ tspn. of vanilla
essence
rind of half a lemon
seasonal fruit
gelatin for desserts
(to taste)
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)