A delicious cake with sweet soft fruits. It is an ideal dessert for the autumnal and wintry period!
INGREDIENTS FOR TART (for 10 people)120 g of Sugar
1 or 2 Eggs
70 g of Butter at room temperature
250 g of Flour
50 g of Currants
50 g of Blackberries
50 g of Raspberries
50 g of Blueberries
INGREDIENTS FOR EGG CUSTARD100 g of Sugar
4 Eggs
50 g of Flour
500 ml of Milk
Lemon peel
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
DIFFICULTY: medium
WINE: Passito
PREPARATIONPreheat the oven to 180° C. Put the flour, the sugar, the egg, the pieces of butter, the yeast and the wine in a bowl.
Mix all together until you obtain a solid dough.
Dampen a sheet of baking paper and put it on the bottom of a cake tin of 24-cm diameter and 4-cm thick. Then roll out the dough 1 cm thick and cover the bottom and the sides of the tin.
Bake for 30 minutes until the surface becomes golden.
In the meantime prepare the egg custard.
Divide the yolks from the white eggs (that are not necessary for this preparation). Pour the yolks into a bowl and whisk with the sugar.
Then add the flour and mix until pale yellow and thick.
Now,stirring continuously, add slowly the milk and add the lemon peel.
Move the mixture in a pot and let it cook on a low flame mixing continuously.
When the mixture boils, remove the lemon peel and cook slowly for 2-3 minutes until thickened. Leave the egg custard to cool.
When the tart is ready, spread on its surface the egg custard as shown in the picture below.
Now place, as you prefer, the currant, the blueberries, the raspberries and the blackberries on the surface of the egg custard.
At the end brush the tart with jelly.
This is the result:
BUON APPETITO!
