Fruit tart and pastry cream

by Amercook Spain
๐Ÿฅ๐Ÿ“๐ŸŒฟ We are going to put the sweet touch to this Friday with the incredible recipe that Elena Aymerich has provided us in the television program Tasty summer of Canal Cocina. Prepare, in the blink of an eye, a refreshing fruit tart and pastry cream. The best? That you can use any fruit or berry you have around the house! This is what you will need
๐Ÿ”น 100 g of creamy butter
๐Ÿ”น 100 g of sifted flour
๐Ÿ”น 50 g icing sugar
๐Ÿ”น 45 g of ground almonds
๐Ÿ”น 1 pinch of salt
๐Ÿ”น 1 egg
๐Ÿ”น 420 ml of milk
๐Ÿ”น 4 yolks
๐Ÿ”น 125 g of sugar
๐Ÿ”น 60 g cornstarch
๐Ÿ”น 190 g of creamy butter
๐Ÿ”น Strawberries, blackberries, kiwi, kumquat, currants, mint leaves ...
Work the butter with a spatula. Add in this order: sifted icing sugar + almonds + salt. Mix with the spatula and add the egg and the flour in the rain. Do not work excessively. Wrap in film and refrigerate for at least 2 hours.
Roll out the dough and shape it into a 22-24 cm disk, prick with a fork, put a weighted sheet of parchment paper on top. Bake at 180ยบ for 15-20 mns.
Blanch the yolks with the sugar. Add the hot milk and the dissolved cornstarch a little cold milk. Bring to the fire and cook without stopping stirring until the cream thickens.
When the temperature has dropped, add 90 g of butter three times and cool to room temperature (20-28ยบC)
Beat the cream with rods (v4-6) and add the rest of the creamy butter (20-24ยบ) little by little. Beat 2 more mns.
Spread this cream on the biscuit base and decorate with fresh cut fruits

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