Fresh fruit tart with pastry cream

Ingredients

• 300 g of flour
• 150 g of cold butter
• 100 grams of sugar
• 1 egg
• 500 ml of milk
• 4 egg yolks
• 100 g of sugar
• 40 g of flour
• 1 untreated lemon (optional, for flavour)
• 2 bananas
• 4 perfectly ripe kiwifruit
• 1 package of strawberries (250 g)
• 1 small container of blueberries (125 g)
• 1 package of pie crust
• approximately 200g of dried vegetables (such as beans or, preferably, chickpeas) for boiling, which can then be discarded.

For the sugar pastry, rub the flour together with the cold, diced butter, add the sugar and egg, and quickly bring the dough together into a ball, without overworking it. Let it rest in the refrigerator for 30 minutes.

For the pastry cream, heat the milk with the lemon zest. Whisk the egg yolks with the sugar, then add the flour, and gradually pour in the warm milk while whisking. Return to the heat and cook for 2-3 minutes, stirring constantly, until it thickens.

Let the cream cool down while stirring occasionally to prevent a skin from forming on the surface.

Roll out the dough thinly, working it as little as possible, into a disc about 3 to 4 mm thick, approximately 1 cm larger than the mold. Grease the 26 to 30 cm mold, place the disc inside, and fold the excess dough over the edges to create a sort of well. Using the remaining dough, reinforce the edges or create small tartlet bases with a diameter of 3 cm and a depth of 1 cm.

Place a circle of baking paper on top of the dough, cover with dried vegetables, and bake at 180 °C for 20 to 30 minutes, or until the edges are golden brown with dark streaks. The individual tarts will cook at the same time.

Remove the baking sheet from the oven, discard the paper and dry vegetables, and let it cool.

Generously fill with pastry cream, smooth with a flat spatula, and refrigerate for at least 2 hours. Pour the remaining cream into the small molds and refrigerate as well.

Prepare the sauce according to the instructions on the package. Wash the fruits, slice the bananas and kiwifruit into 2mm thick rounds, and the strawberries into halves or quarters if they are large.

Arrange the fruits on top of the cream and then pour the jelly over them.