en-AU

Fresh fruit tart

 

Fresh fruit tart is a light and summery dessert, using the new Tecnoeka ovens line, Millennial, is also very simple to make, for perfect performances.

 

1h 45'

10 people

Ingredients for the short pastry

250 g all-purpose flour 

50 g almond flour  

1 pcs whole egg 

150 g butter  

100 g sugar

Salt a.r.

8 gr baking 

Lemon flavor vial 1

Procedure

For the tart, blend butter and sugar in the kneader at maximum speed using the leaf, when it’s even, add the egg and mix it well, continue adding the sieved flours, salt and baking, at last, add the lemon vial to give a citrus flavor to our tart, mix well all the ingredients but don’t manage too much, put the pastry-dough in the refrigerator covered with cling film for 24 hours, pre-heat the oven at 185° for 20 minutes, take the pastry-dough out of the fridge and spread on a medium-size basted cake tin, to avoid the tart to puff up during cooking, pierce the tart with a fork, cook in a pre-heated oven at 165° for 16 minutes, 0% of humidity and fan speed at 4.

Ingredients for the custard crem

1 lt  milk

200 g sugar 

60 g flour 

8 pcs egg yolk  

1 skin  grated lemon 

1 vial  vanilla flavor 

Procedure

For the cream, mix together egg yolk, sugar and flour until smooth and foamy. Boil the milk with vanilla and lemon skin, out of the heat, add the egg mix and meld very well to avoid lumps, put on the heat again and mix continuously for some minutes, until the required texture, put the cream in a tray and let it cool down covered with a clean cloth or cling film.

Ingredients for the garnish

1 pcs melon 

20 pcs cherries 

250 g blueberries 

4 pcs kiwis 

250 g raspberries 

1 pcs peach

1 pcs orange

 

Procedure

For the last step, spread the cream over the tart and start to decorate with fresh fruit, in this case, we sliced kiwi fruits, peach and orange interspersed with melon balls, raspberries, cherries and blueberries, use your imagination to create different designs, To have a final touch, you can make your tart more shine, melting 350g of sugar in hot water with 8g of gelatin sheets, softened in cold water, filter the mix and let it cool down, spread the jelly over all the tart.

Recommended oven

EKF 464 D UD

 ELECTRIC COMBI OVEN WITH DIGITAL CONTROL

 

DISCOVER EKF 464 D UD

EKF 664 TC

ELECTRIC COMBI OVEN WITH TOUCH CONTROL

 

DISCOVER EKF 664 TC

MKF 1064 TS

 ELECTRIC COMBI OVEN WITH TOUCH SCREEN 10 TRAYS 600 X 400 MM


DISCOVER MKF 1064 TS

Recommended trays and grills

KTF8P/A

PERFORATED ALUMINIUM TRAY

DISCOVER KTF8P/A

KTF8PT/A

PERFORATED ALUMINIUM TRAY TEFLON COATED 600 x 400 mm

DISCOVER KTF8PT/A

KG9P

CHROMED GRID 600x400 mm


DISCOVER KG9P