Recipe
Ingredients:
for pastry cream
400 g of fresh whole milk
100 g of liquid cream
150g Sugar
1 vanilla bean
grated zest of half a lemon
5 egg yolks (100 g)
60 g of flour 00
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Ingredients:
for shortcrust pastry
300 g of flour 00
4 eggs yolks
150g of sugar
150 g of butter
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60g water
2 gelatin sheets
q.s strawberries
q.s blackberries
q.s raspberries
q.s blueberries
Put on the fire milk with cream, vanilla bean engraved with a knife, half grated lemon zest, and half of the sugar provided in the recipe and let it almost boil.
While the milk is on the stove, prepare the basic mixture by putting the remaining sugar and flour in a bowl. Combine flour and sugar with your hands, rubbing them together to avoid lumps.
At this point, remove the vanilla bean from the milk and pour a ladle full of boiling milk in the flour and sugar mixture. Mix energetically with a whisk, add the egg yolks, and continue to mix energetically until it hardens a little. As soon as the milk barely comes to a boil, lower the gas to the minimum and pour in the mixture we have just created.
Mix well with a whisk until the mixture becomes creamy and thick then turn off the heat and transfer the cream to a colder container, stirring it a little to cool it down quickly. As soon as it has cooled a bit, cover the container with transparent film adhering to the cream and put it in the fridge to cool completely before using it.
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Add butter and flour, pinching them together with your hands until they are coarsely blended, add eggs and sugar and mix everything with your hands until you get a soft and homogeneous mixture. Place in the fridge for 20 minutes cover with transparent wrap.
Grease and flour the pan and roll out the dough with a rolling pin. Place it on the pan, roll it out making it adhere well to the mold, and prick the entire surface with a fork. Cover with a sheet of parchment paper and with ceramic weights or dried beans in my case. Bake in white in a preheated oven at 180 ° for about 25 minutes. Then remove the weights and continue for another 5 minutes. Leave to cool completely.
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Let’s prepare the gelatin, in my case I dissolved the gelatin sheets (after having softened them in cold water and squeezed) in 60g of water. I let the gelatin cool to room temperature before using it.
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When everything is ready pour the pastry cream onto the shortcrust pastry, make a homogeneous layer, and then decorate with fruits, I chose all sorts of berries for this tart. Brush the tart with gelatin and leave it to cool in the fridge for 2hours.