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Frutti di Bosco Tart

By

From 12 tomatoes

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Rate this recipe 4/5 (48 Votes)

Ingredients

  • Crust (makes 2 dough balls):
  • 3 cups all-purpose flour
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cold
  • 3/4 cup powdered sugar
  • 1/4 cup ice water
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • Pastry Cream:
  • 4 cups whole milk
  • 8 egg yolks
  • 1 cup sugar
  • 2/3-3/4 cup flour
  • 1/2 vanilla bean, seeds scraped
  • Fruit Topping:
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup red currants
  • powdered sugar, for dusting

Details

Adapted from 12tomatoes.com

Preparation

Step 1

To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)

Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.

Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
Refrigerate until completely chilled.

For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.

Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.

Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.

Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350º F.

Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.

Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.

Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.

Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
Remove and let cool completely.

Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside.

Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.

Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

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