Crostata di frutta (fruit tart with vanilla custard)

Name: Crostata di frutta (fruit tart with vanilla custard)
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: for the pastry: 250 g flour, 125 g cold butter, 100 g sugar, 1 egg, pinch of salt; for the cream: 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornstarch, 1 vanilla bean; fresh seasonal fruit for the top

Time: 1 h 45 min (about 50 min hands-on)8 servingsapprox. 380 kcal / serving (estimated)approx. 9 g protein / serving

Crostata di frutta is the showpiece of an Italian pastry shop window: buttery shortcrust, silky vanilla cream and fresh seasonal fruit. Beautiful and impressive, yet made from simple basics.

Crostata di frutta (fruit tart with vanilla custard) (illustration)

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Ingredients

for the pastry: 250 g flour, 125 g cold butter, 100 g sugar, 1 egg, pinch of salt
for the cream: 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornstarch, 1 vanilla bean
fresh seasonal fruit for the top

Method

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Quickly work the flour with the cold butter, sugar, egg and salt into a tender shortcrust dough, and chill it for 30 minutes.
Roll it out, press it into a tart pan, prick it with a fork, and blind-bake at 180 °C for 20-25 minutes until golden brown.
For the cream, bring the milk to a boil with the vanilla bean.
Whisk the egg yolks with the sugar and cornstarch until smooth, then gradually pour in the hot milk, stirring constantly.
Return it to the heat and cook, stirring constantly, until it becomes a thick cream.
Pour the cream into the cooled tart shell, smooth it out, then decorate with fresh fruit.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Chill the cream completely before filling.
Arrange the fruit just before serving so it does not go soft.
Brushing with apricot glaze makes it shiny.

Frequently asked questions

How long does it keep?

Up to 2 days in the fridge, though the crust may soften.

What fruit works?

Strawberries, kiwi, grapes, blueberries, peaches.

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