⁂フルーツタルト⁂ 
⁂Fruit Tart⁂
The crispy and rich base combined with fresh fruit is incredibly delicious^^♪
The origin of this recipe
I wanted to eat a fruit-filled tart on a hot summer day.
⁂Fruit Tart⁂
The crispy and rich base combined with fresh fruit is incredibly delicious^^♪
The origin of this recipe
I wanted to eat a fruit-filled tart on a hot summer day.
Cooking Instructions
- 1
First, prepare the tart crust (see recipe ID: 19176227) and line the tart pan with it.
- 2
To make the almond cream, mix butter, powdered sugar, whole egg, and almond flour in a bowl in that order. Cover with plastic wrap and let it rest in the refrigerator for about 1 hour.
- 3
To make the custard, mix egg yolk, sugar, and cake flour in a bowl.
- 4
Warm the milk in a saucepan and add it to the bowl from step 3, mixing well. Strain it back into the saucepan using a fine mesh strainer. Heat over medium heat.
- 5
It's hard to tell, but when it starts to thicken, it will feel firm. Keep mixing...
- 6
The firm mixture will become smooth and creamy. This is the signal to remove it from the heat.
- 7
Pour it into a shallow dish, cover tightly with plastic wrap, and chill rapidly in the freezer for about 20 minutes. Once chilled, strain it through a sieve for a smoother texture.
- 8
Take 2 1/2 tablespoons (35 grams) of the custard and combine it with the almond cream from step 2. Spread this mixture evenly into the tart crust from step 1.
- 9
Bake at 340°F (170°C) for about 35-40 minutes. Once baked, let it cool completely.
- 10
Mix the remaining custard with the whipped heavy cream until stiff peaks form. Place it in a piping bag.
- 11
Pipe the cream onto the tart base from step 9, leaving about a 1/2 inch (1 cm) border. Dust the edges with powdered sugar for a nice finish.
- 12
Cut your favorite fruits into appropriate sizes and place them on top as desired♪
- 13
Optionally, brush the fruit with a glaze for shine to complete the tart♪
- 14
I also made one with plenty of strawberries. Try it when strawberries are in season＾＾
- 15
Remove the tart from the pan once it has cooled slightly.
Freshly baked → Soft and fragile.
Too cold → The fats harden, making it difficult to remove.
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