Torta alla Frutta
A tasty fruit torta made with a sweet crust, pastry cream and fresh fruit. A great dessert for breakfast or anytime of the day.
Crust
1 2/3 cups flour
1 egg 1 yolk
1/2 cup sugar
2/3 cup butter, cold
cut in small pieces
zest of 1/2 a lemon
pinch of salt
In a mixer cream the butter, add egg and yolk. Mix together flour, sugar and salt and slowly combine to the butter add zest. Rest for 1 hour or up to 24 hours. Butter a 12 inch pan, roll dough out to 1/4 - 1/2 inch thick cover with foil place 2 cups dry beans on top and bake at 350 degrees for 20 minutes. Remove foil and beans and cook for 2 more minutes. Cool completely before filling with pastry cream.
Pastry Cream
2 cups whole milk
1 vanilla bean or
1/2 teaspoon vanilla
6 tablespoons flour, sifted
6 egg yolks
3/4 cup sugar
pinch of salt
Heat 1 1/2 cups milk and vanilla bean to warm. Whisk egg yolks, add flour then sugar and 1/2 cup milk. Whisk till there are no lumps. Discard vanilla bean slowly add warm milk to egg mixture, return to heat till it almost boils and cook for 2 more minutes. Remove from pot and put in a glass bowl to stop the cooking. Let cool then cover with plastic wrap and refrigerate for at least 1 hour.
Syrup
1/2 cup sugar
1/2 cup water
zest of 1 lemon
Combine and cook on medium heat to a low boil and cook for about 10 minutes, strain zest.
Fill crust with pastry cream and decorate with fresh organic fruit of your choice. I used strawberries, bananas and blueberries. Brush syrup on fruit and serve.
A tasty fruit torta made with a sweet crust, pastry cream and fresh fruit. A great dessert for breakfast or anytime of the day.
Crust
1 2/3 cups flour
1 egg 1 yolk
1/2 cup sugar
2/3 cup butter, cold
cut in small pieces
zest of 1/2 a lemon
pinch of salt
In a mixer cream the butter, add egg and yolk. Mix together flour, sugar and salt and slowly combine to the butter add zest. Rest for 1 hour or up to 24 hours. Butter a 12 inch pan, roll dough out to 1/4 - 1/2 inch thick cover with foil place 2 cups dry beans on top and bake at 350 degrees for 20 minutes. Remove foil and beans and cook for 2 more minutes. Cool completely before filling with pastry cream.
Pastry Cream
2 cups whole milk
1 vanilla bean or
1/2 teaspoon vanilla
6 tablespoons flour, sifted
6 egg yolks
3/4 cup sugar
pinch of salt
Heat 1 1/2 cups milk and vanilla bean to warm. Whisk egg yolks, add flour then sugar and 1/2 cup milk. Whisk till there are no lumps. Discard vanilla bean slowly add warm milk to egg mixture, return to heat till it almost boils and cook for 2 more minutes. Remove from pot and put in a glass bowl to stop the cooking. Let cool then cover with plastic wrap and refrigerate for at least 1 hour.
Syrup
1/2 cup sugar
1/2 cup water
zest of 1 lemon
Combine and cook on medium heat to a low boil and cook for about 10 minutes, strain zest.
Fill crust with pastry cream and decorate with fresh organic fruit of your choice. I used strawberries, bananas and blueberries. Brush syrup on fruit and serve.
This is a work of art! lovely to look at and I'll bet tastes great too.
ReplyDeleteHi Ciao Chow Linda, Your right sweet as pie!! Thank You :)
ReplyDeleteHi Sophie, I will cut you a big piece, Plus, I will join you, lets enjoy together, YUMM!! Thank You:)
ReplyDeleteOne of my favorites! I'll make it here in California with some fresh organic produce from our garden.
ReplyDeleteBig hugs.
Lola xx