Fruit tart

To prepare the fruit tart, start with the shortcrust pastry: put flour, the icing sugar 1, the seeds scraped from a vanilla bean 2 and the cold butter into small pieces 3 in a bowl.

Work the ingredients with your hands until you get a sandy mixture 4, then add the egg yolks 5 and knead again 6.

When you have obtained a homogeneous and soft dough 7 wrap it in cling film and let it rest in the refrigerator for at least 30 minutes 8. If you can't work it well in a bowl, move to a work surface to compact it quickly, until it is homogeneous. Meanwhile, prepare the custard by pouring the milk into a saucepan 9

Perfume by grating the lemon zest 10, turn on the heat over low heat and bring it to just touch the boil. Pour the egg yolks into another larger saucepan, add the sugar 11 and mix. Also add the cornstarch and flour 12.

Mix avoiding the formation of lumps 13. At this point the milk should be ready, pour a little to dilute the mixture 14, mix, add the remaining milk and mix again. Move everything to the stove and cook the cream, stirring constantly, until it becomes firm. This will take approximately 10 minutes 15.

Transfer the cream into a low and wide container, cover it with contact film and let it cool to room temperature; then put it in the refrigerator to harden 16. Retrieve the shortcrust pastry, roll it out on a lightly floured pastry board and make a 4 mm thick circle 17, lift the disc with a rolling pin and unroll into the 24 cm mold. Pass the rolling pin on the surface to remove the excess 18.

Prick the bottom with the tines of a fork 19 and switch to cooking in white: it means cooking the base of the tart without filling, in a static oven, already hot at 350°F (180°C), for about 20/25 minutes 20. Remove the pastry base from the oven and let it cool 21.

Work the cooled cream with a whisk 22, transfer it to a pastry bag and stuff the pastry shell 23. Level the surface with the back of a spoon and place the tart in the refrigerator 24.

In the meantime, move on to cleaning and cutting the fruit. Start with the pineapple, peel it 25 and cut it into half cm thick slices. Then derive from each obtaining 8 triangles 26. Switch to the kiwifruit, peel it, divide it in half lengthwise and cut it into slices 27.

Finally, take care of the strawberries. Remove the stalk and make 4 wedges from each 28. Switch to the decoration: do not too orderly. Then on the base decorated first with the strawberry wedges with the tip facing upwards 29, then add the slices of kiwi 30.

Continue with the pineapple inserting the triangles until almost the entire surface is covered 31. Complete garnishing with berries and a few mint leaves here and there 32. Your fruit tart is ready 33.