Fruit Tart
One of my best desserts is the tart. This tart is composed of a shortcrust, almond cream, lemon curd and fresh fruits.
I prepared the unbaked almond cream, the lemon curd and the shortcrust the day before.
I choose to decorate the tart with berries because their taste matches the lemon curd.
Please note that the quantities mentioned here are for a 20cm diameter tart.
![Fruit Tart](https://d33wubrfki0l68.cloudfront.net/3ec3402c69da2352cb360f29c94894f89375a29d/d5214/en/recipes/fruit-tart/featured_1_hub6e3f8dc209b40c9147f217b474e1546_218889_800x534_fill_q75_box_bottomleft.jpg)
RECIPE
- Cream the butter with the icing sugar.
- Whisk in the egg.
- Add almond powder and lemon zest.
- Cover the cream with a plastic film and keep at least 30 minutes in the fridge.
- Bring all the ingredients to room temperature 30 minutes before starting
- Cream the butter with the icing sugar and a pinch of salt.
- Whisk in the egg.
- Add almond powder and mix until well combined.
- Add the flour
- Try not to knead the dough or over mix it once the flour is added.
- Lightly spread the dough and cover with a cling film.
- Keep the dough in the fridge for at least 3 hours.
- Spread the dough with a rolling pin between 2 baking sheets and put it in the tart tin.
- Freeze the unbaked tart for at least 1 hour.
- Bake the frozen tartl in a preheated oven at 160°C for 15 minutes.
- Put the almond cream (described above) on the half baked tart.
- Bake for 10 to 15 more minutes
- Leave to cool on a wired rack.
![Fruit Tart](https://d33wubrfki0l68.cloudfront.net/577ae8f1b42b2e4b4070d9abae59074aae824966/2ffd5/en/recipes/fruit-tart/featured_2_hub6e3f8dc209b40c9147f217b474e1546_259257_800x534_fill_q75_box_bottomleft.jpg)
- Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
- Beat the eggs then add them to the mixture. Keep stirring over medium heat for 2 minutes.
- Remove the pan from heat and add butter.
- Mix the cream until the butter is totally melted.
- Put the curd in a glass bowl and cover with a cling film.
- Make sure the cling film is in contact with the curd to avoid having a solid cream layer on top when it cools.
- Keep the curd in the fridge for at least 1 hour.
- When the tartlets are completely cold, fill with lemon curd.
- Decorate with fruits and berries.
ENJOY YOUR HOMEMADE TREAT!
![Fruit Tart](https://d33wubrfki0l68.cloudfront.net/613d54363e9e6beb4ab96fc474746916965f536c/836c2/en/recipes/fruit-tart/featured_3_hub6e3f8dc209b40c9147f217b474e1546_213609_800x534_fill_q75_box_bottomleft.jpg)