Fruit tart

2840 kcal

for the whole fruit tart

PRESENTATION

Welcome to the kitchen of creativity, where tradition meets innovation. Today we present to you a delicious and surprising version of a classic Italian dessert: the Fruit Tart, prepared with the help of a modern and versatile ally, the air fryer.

The fruit tart is a dessert loved by generations, known for its crumbly shortcrust pastry and the rich assortment of fresh fruit that decorates it. It’s the perfect dessert for any occasion, from family dinners to festive lunches, thanks to its freshness and lightness.

Using the air fryer to prepare the fruit tart not only reduces cooking times but also allows you to achieve a crispy crust with less fat compared to traditional baking. This modern appliance is ideal for those who want to combine taste and health without sacrificing the quality and goodness of the final result.

INGREDIENTS

FOR ABOUT 6 PEOPLE: 300 g of shortcrust pastry; 500 ml of milk; 100 g of sugar; 50 g of flour; 4 egg yolks (about 80 g); 1 packet of vanillin; 250 g of strawberries; 2 kiwis (about 200 g); 100 g of blueberries; 1 peach (about 150 g); 50 g of dessert gelatin; 1 tablespoon of sugar (for the gelatin)

PREPARATION

Roll out the shortcrust pastry and place it in an air fryer-safe pan. Prick the bottom with a fork to prevent it from puffing up during cooking.
Cook the base in the air fryer at 180°C (350°F) for about 10-15 minutes, until golden brown. Allow it to cool completely.
Prepare the custard cream: heat the milk with the vanillin in a saucepan until just before boiling.
In a bowl, whisk the egg yolks with the sugar until the mixture is light and frothy. Add the flour and mix well.
Slowly pour the hot milk over the egg mixture, stirring continuously to avoid lumps.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until the cream thickens.
Allow the custard cream to cool, covered with plastic wrap touching the surface to prevent a skin from forming.
Fill the tart base with the cooled custard cream, smoothing the surface with a spatula.
Slice the fresh fruit and arrange it decoratively on the cream.
Prepare the dessert gelatin according to the package instructions, adding a tablespoon of sugar to sweeten.
Brush the fruit with the dessert gelatin to give it a shiny and appetizing finish.
Allow the tart to rest in the refrigerator for at least an hour before serving.

STORAGE

The fruit tart should be stored in the refrigerator to maintain its freshness. Cover it with plastic wrap or place it in an airtight container. It can be kept for 2-3 days.