Traditional recipes

Fruit tart

Fruit tart

How to prepare the worktop:

We start by separating the eggs: we mix the egg whites together with the sugar, until we obtain a foam with a strong consistency, while we mix the yolks with the oil, incorporating them in the egg whites. Then add the essences and sifted flour together with the baking powder, homogenizing the composition. Place in the oven (preheated) in a tray lined with baking paper for 15-20 minutes. When the top is baked, remove it and place it, with paper, on a damp towel for 10 minutes.

(baking paper is removed only after the countertop has cooled completely)

How to prepare the Cream:

Mix the whipped cream together with the essences and a sachet of hardener (preferably) and keep it cold. Then prepare the gelatin that we will hydrate in a cup of cold water (you will find the instructions on the envelope).

Bring the milk to the boil and when it boils, add the yolks mixed with 2-3 tablespoons of warm milk, pudding powder and sugar. Let it boil together until it thickens, stirring constantly so as not to burn. When the pudding has cooled, add the gelatin, homogenize the composition and keep it cold for about an hour. When the pudding has cooled completely, mix it with whipped cream, homogenizing the entire composition.

Syrup the top with orange juice or apricot compote, spread the cream over the top, even out, add the fruit and finally the jelly syrup (the instructions for use are written on the envelope).

Good appetite!