Italian
Fruit Tart
by Fabrizio Sepe · 119K subscribers on YouTube
My version of the classic fruit tart: a shortcrust pastry base with a soft sponge cake layer, filled with pastry cream and topped with fresh strawberries, blackberries, and raspberries. No jelly, just a dusting of powdered sugar before serving.
- Difficulty
- medium
Ingredients
11 items- Water
- Granulated Sugar
- Orange Zest
- Lemon Zest
- Sweet Shortcrust PastryPrepare your favorite shortcrust pastry recipe
- Sponge CakePrepare your favorite sponge cake recipe
- Pastry CreamPrepare your favorite pastry cream recipe
- Strawberries
- Blackberries
- Raspberries
- Powdered Sugar
Method
- Prepare the soaking syrup: combine cold water, sugar, orange zest, and lemon zest. Boil for 2 minutes, then let cool completely.
- Roll out the shortcrust pastry to 4-5 mm thickness. Line a 22 cm tart pan, prick the base with a fork. Bake at 180°C for 15-18 minutes. Allow to cool.
- Cut a disk of sponge cake to fit the tart base.
- Prepare the pastry cream.
- Place a small dot of pastry cream on the cooled shortcrust base. Place the sponge cake disk on top and press gently.
- Brush the sponge cake generously with the cooled soaking syrup.
- Pipe or spread the remaining pastry cream over the sponge cake, covering the border and the center.
- Clean and arrange fresh strawberries, blackberries, and raspberries on top of the cream.
- Refrigerate for at least one hour before serving. Just before serving, dust with powdered sugar.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
