Two months ago I shared my last recipe with you…. Omg, how is it possible???
What did I do during such a long time?
Lots of things actually…
As I wrote on our Facebook page, my blog joined an amazing network called IFood that contains thousands of food blogs. Each featured blog has its own personality and style, but all of them have a common love for great food and beautiful things made with passion. During the technical migration to IFood platform, I couldn’t make any changes or post new recipes. That’s why I’ve been MIA for a while.
After that, just because I like impossible missions, I decided to find a new flat, organize and move all my things and furniture from the old apartment to the new one the day before going on holiday…have my deserved time off (where finally I saw some sun and enjoyed lovely summer temperatures in Spain), came back, finished tidying up all the boxes and then, 20 hours from my arrival, host my parents from Italy!
Ohhh yes, I did it! And I’m still here to tell this story! 😀
If this is not a Mission Impossible, what else could it be!?
As you can see, I was slightly busy and couldn’t bake anything (I think that I never turned the oven on during these last months…), but now I’m back and it’s time to start baking!
I decided to start with a real colour bomb: fruit tarts with cream custard.
A rainbow of hues and a perfect mix between creamy and fresh.
Guys, believe me, these tarts are amazing!
To make them, you need to follow 4 steps:
- Make the pastry
- Make the cream custard
- Bake the tarts
- Fill them
Don’t worry, each one is really easy and quick to make and I’m sure you will really appreciate a taste of a fresh, homemade dessert: it’s completely different than a commercial one.
It’s time for some music Paul Simon – You can call me Al
- FOR THE PASTRY
- 400 gr of all purpose flour
- 100 gr of corn starch
- 200 gr of icing sugar
- 250 gr of cold butter
- 1 pinch of salt
- 3 egg yolks
- 1 egg
- FOR THE CREAM CUSTARD
- 500 ml of milk
- 100 gr of sugar
- 4 of egg yolks (120gr)
- 20 gr of flour
- 20 gr of corn starch
- The zest of half lemon
- FOR THE FILLING
- Fresh fruit
- Gelatin (optional)
- Mint – for decoration (optional)
- Icing sugar – to dust
- Let’s start with the pastry dough. Mix the flour, corn starch, icing sugar,butter cut in small cubes and salt together (if you are using a stand mixer, insert the K beater).
- Work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.
- Add the eggs and mix quickly until all the ingredients are combined.
- Cover with cling film and let it set in the freezer for 40 minutes.
- Now we can make the cream custard.
- Heat the milk with the lemon zest.
- In a bowl, mix the egg yolks, sugar, flour and corn starch until they’re creamy.
- Remove the milk before it starts boiling.
- Add a spoonful of hot milk to the egg bowl and mix quickly (to avoid cooking the eggs).
- Mix all the ingredients together and heat again. Stir until the mixture becomes creamy (more or less for 2 minutes).
- Move your custard to a large container such as a baking tray and let it cool, covered with cling film to avoid a crust forming on top.
- Preheat the oven to 180°C.
- Butter and flour a cupcake tray.
- Dust the table and roll the dough until it’s 3 mm thick. Cut out shapes with a round cookie cutter (I used a flower shape, 9 cm in diameter).
- Place each shape of dough in each hole of the cupcake tray.
- Pierce the centre with a fork.
- Bake for 15 minutes until golden.
- Let them cool.
- Fill each tart with cream custard. Add your favourite fruit.
- You can brush some gelatine on the top to avoid oxidation.
- Dust with icing sugar.
- Store the tarts in the fridge, covered.