📋Italian Fruit Tart Crostata di frutta

Italian Fruit Tart With Custard Crostata di frutta

📋Italian Fruit Tart Crostata di frutta

Italian fruit tart, commonly known as Crostata di Frutta, are the perfect dessert to indulge in when you want something sweet yet refreshing. A velvety Italian pastry cream, flavored with vanilla, encased in a crumbly, melt-in-your-mouth pastry crust and topped with seasonal fresh fruits.

Course Dessert

Cuisine Italian

Keyword crostata di frutta, fruit tart, Italian fruit tart

Prep Time 30

Cook Time 40

Total Time 2 10

Servings people

Calories 432kcal

Author Laura Tobin

Equipment

Ingredients

For the custard

⅓ cup cornstarch
2 cups milk
2 fresh eggs
2 egg yolk
⅓ cups caster sugar
1 teaspoon vanilla extract

For the base pastry pasta frolla

2 ¼ cups flour
½ cup caster sugar
½ cup butter
2 fresh eggs
2 teaspoon baking powder
1 teaspoon vanilla extract

For the topping

5 fresh strawberry
2 kiwi
gelatine or apricot jam optional

US Customary - Metric

Instructions

PastaFrolla

Start by combining your flour, sugar, salt, and baking powder in a large mixing bowl.
2 ¼ cups flour, 2 teaspoon baking powder, 1 teaspoon vanilla extract, ½ cup caster sugar
Add in your butter and eggs, mixing until a smooth dough forms.
2 fresh eggs, ½ cup butter
Butter and coat with flour the tart pan
Spread the dough in the pan, pressing the dough into the edges and corners of the pan to make sure it is uniformly filled and distributed
Bake your tart crust for 30 minutes at 355 F - 180C until it is golden brown and fully set.
Allow it to cool completely before turning it on a serving plate and adding your fruit and pastry cream filling.

Preparing the Pastry Cream

Begin by whisking your egg yolks with the granulated sugar and vanilla extract in a mixing bowl.
2 fresh eggs, 2 egg yolk, ⅓ cups caster sugar, 1 teaspoon vanilla extract
Keep whisking until the mixture becomes light and fluffy.
Then, slowly incorporate the sifted cornstarch into the mixture, whisking until it's smooth and fully combined.
⅓ cup cornstarch
Heat your milk in a saucepan or in a microwave until it reaches a point just before boiling, when bubbles first start to appear around the edges.
2 cups milk
Carefully pour a small stream of the hot milk into the egg yolk mixture, whisking continuously to avoid clumps.
Repeat this gradual process until all of the milk is fully combined with the egg yolks.
Return the mixture to cook over low heat, stirring constantly, until it thickens.
Once the pastry cream has reached a thick, custard-like consistency, remove it from the heat
Cover it with plastic wrap, pressing the wrap directly on the surface of the cream to prevent a skin from forming, and refrigerate until chilled.

Filling and Topping

Once your tart shell has cooled down, add the pastry cream filling to the shell, gently spreading it evenly with a spatula. Make sure to cover the entire tart base with the filling.
Next, select your favorite fresh fruit for the topping; consider using a variety of fruits for best presentation and flavor.
5 fresh strawberry, 2 kiwi
Carefully arrange the fruit pieces on the layer of pastry cream, creating an eye-catching and appetizing design.

Glazing with Apricot Jam

Place the jam in a small saucepan and heat it at a low temperature, stirring constantly until it becomes smooth and slightly runnier. If needed, you can thin it out with a splash of water.
gelatine or apricot jam
Once the jam reaches the desired consistency, remove it from heat and let it cool for a few minutes.
Then, use a pastry brush to gently apply a thin layer of glaze over the fruit topping.
Serve cold sprinkled with icing sugar

Video

Notes

Fruit Prep Tips

Once you have selected your fruits, proper preparation is crucial. Follow these tips to ensure a delicious and visually appealing fruit tart:

Wash and dry all your fruits thoroughly before using them.
Peel and core fruits like apples and pears, while removing the pits from fruits like peaches and apricots.
Slice fruits uniformly to ensure even cooking and better presentation. For example, apples, pears, and peaches can be sliced thinly, while strawberries and kiwi can be halved or quartered.
Remove excess moisture from fruits like strawberries and raspberries by patting them dry after washing.
When using fruits like bananas, try to choose those that are slightly underripe to avoid mushiness.

Top tips

If the pastry is too soft, wrap it in plastic wrap and place it in the refrigerator to chill for an hour but not longer. If the dough is left to rest in the fridge for an extended period of time, there is a possibility that the baking powder may lose some of its effectiveness.
To thicken the custard should only take a few minutes, but be patient and ensure the cream does not stick or burn.

Nutrition