Fresh fruit tart with pastry cream

Ingredients

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

Prepare the sugar pastry and pastry cream (flavored with lemon zest) in advance.

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

Roll out the dough on a wooden rolling pin, working it as little as possible, into a 3-4 mm thick disc, about 1 cm larger than the mold. Grease the 26-30 cm mold, place the disc, and fold the excess dough over the edges to form a sort of well. With 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 parchment 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 knife, and refrigerate for at least 2 hours. Pour the remaining cream into the small ramekins and refrigerate as well.

Prepare the jelly according to the instructions, wash the fruit, cut the bananas and kiwifruit into 2mm thick slices, and the strawberries into halves or quarters if they are large.

Arrange the fruits on top of the cream and then drizzle with jelly.