​​​​This classic Fruits Tart is a true natural delight with a great aroma of fresh fruits.
Ingredients;
Serves 8
1 unbaked pastry shell
butter for the mold
400g (14 oz ) mandarins
4 kiwis
grapes (optional)
For the Cream
​4 egg yolks
4 Tbsp superfine sugar
1 Tbsp cornstarch
2 1/2 cups (350ml) milk
1 lemon zest
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Method
​​​1. Preheat oven to 180°F (360°F).
​2. Roll out 2 disk of pastry, 30 cm for a 23 cm tart pan. Ease, lay it inside a pie plate. Press the dough into the pan so it fits tightly. Press the edges into the sides of the pan.
3.​ Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10-15 minutes longer, or until golden-brown. Cool on a wire rack. Â
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MAKE THE CREAM
​​4. ​ Whisk together the egg yolks and sugar. Mix the cornstarch with a little milk in a pan. Pour onto the egg yolks, adds the cornstarch, and mix well. Return the mixture to the pan, add lemon zest and cook over medium heat for 5 minutes until thickens.
5. Pour into a bowl and cover with plastic wrap. The wrap should be in contact with the cream to stop a crust forming.
6. ​Peel and slice the kiwis and mandarins. Spread the cooled cream over pastry shell and arrange the mandarins and kiwis on top. Add the grapes (optional). Serve child.
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​​“Hunger of the heart is much stronger than hunger for food."― Amanda Comer