Fruit tart and confectionery cream, delicious dessert


This fruit and pastry cream is an ideal dessert that you can enjoy at any time.

Fruit tart and confectionery cream
A few days ago we explained how to make shortcrust pastry quickly and easily. From this preparation we took advantage of the fact that we had fresh fruit in the refrigerator to prepare fruit cake and confectionery cream.

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Fruit tart and confectionery cream

This time we used some strawberries and kiwis to make this fruit cake, although you can use any other to color this dessert. In addition, if you do not want to use grit dough in this preparation for fruit tart, you can use a sheet of puff pastry, in the style of our “puff pastry cake filled with cream and strawberries” to enjoy this recipe in a similar way.

Fruit tart and confectionery cream

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Ingredients for the confectionery cream:


  1. We make the dough from shortcrust pastry, put it in a form and bake at 180º for 15 minutes.

  2. Remove from the oven and allow to temper.

  3. While we prepare the confectionery cream.

  4. To do this, pour the milk into a saucepan, keeping half a cup, along with the lemon peel and put on the fire.

  5. While heating, put the milk we had in the glass, in a bowl, add the yolks, cornstarch and sugar.

  6. Mix with the help of some sticks.

  7. When we see that the milk we have on the fire starts to smoke, we take it out, remove the lemon peel, pour the mixture from the bowl and stir with a few sticks.

  8. Let it simmer again and, without stopping to mix with the sticks, let it thicken.

  9. Remove from the heat and allow to warm.

  10. While peeling the kiwi and washing the strawberries.

  11. Cut the fruit into slices.

  12. Put the strawberries on top.

  13. Fill the dough with shortcrust pastry with confectionery cream, cover with strawberries and kiwi.

  14. Leave the fruit tart and confectionery cream to rest for a few hours in the refrigerator and serve.

Recipe notes

We also have the opportunity to prepare neutral jelly with sugar and pour the fruit. In this way we can get two advantages, the first is more visual, as our cake will have a very impressive shine, and the second is that we can make the cake from one day to the next without fear that the fruit will spoil. or turn black.

See also

Cullen cream with sweet wine


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