Red fruit tart recipe
Red berries, also called berries, are healthy berries and highly recommended for weight loss, as they have very few calories and provide a large amount of vitamins to the body. We can prepare a lot of recipes with them (sauces, salads, desserts) and this time we bring you a red fruit tart recipe that you will love.
This delight is very easy to make, you just need a little patience because it takes time. It’s perfect for serving as desserts at family parties or around the holidays, because no matter how stuffed your guests are, everyone will want a piece. Join us in each step to discover how to make red fruit cake!
Ingredients to make Red Fruit Tart:
- 1 bowl of blackberries
- 1 bowl of strawberries
- 1 bowl of blueberries
- 1 bowl of raspberries
- 200 grams of common flour
- 25 grams of stevia or twice as much icing sugar
- 1 egg
- 1 pinch of salt
- 125 grams of butter
- 1 envelope of preparation for homemade custard
- 3 glasses of semi-skimmed milk
- 2 tablespoons of sugar
- 1 pinch of cinnamon (optional)
- 1 small glass of unflavored liquid gelatin
- Oven mold and cling film
How to make red fruit tart:
- Beat one egg until well blended.
- Add stevia, a pinch of salt and flour. Knead into a paste with your fingers.
- At first you will see that it is somewhat sticky, but soon you will be able to knead it easily.
- Tip: If the dough is too soft and sticky, add a little more flour, but be careful not to make the dough too dry.
- Form a ball with the dough, take a plastic wrap, wrap it and put it in the fridge for approximately 1 hour.
- Clean the nuts carefully. Cut the strawberries into slices or quarters and reserve.
- Prepare a pastry cream with the vanilla custard.
- Dissolve an envelope of the custard powder in half a cup of milk at room temperature.
- Stir until well integrated.
- Add cinnamon powder if you want, and sugar. Any type of sugar is valid, if you use brown sugar the custard will come out a little darker. Meanwhile, heat the rest of the milk in a saucepan.
- Heat the custard mixture with the milk that you have in the saucepan. Stir constantly until thick. Leave it 2 more minutes and remove it from the heat.
- After setting it aside, keep stirring so that a dry layer doesn’t form on top.
- Tip: If you see that the custard did not come out with a yellow tone because of the sugar, add a very small pinch of turmeric to make it yellowish.
- Take the dough out of the fridge. Sprinkle flour on the work surface to prevent it from sticking to the surface. Work the dough with your hands or with a rolling pin until it forms a circle similar to the base of a pizza but wider.
- Trick: If you have difficulty with the kneading and it sticks, put plastic wrap on top and thus prevent it from adhering to the rolling pin. If you don’t have a rolling pin, you can use a glass bottle.
- Take a baking pan and grease it with butter to make it easier to unmold your berry pie.
- Cover the mold with the ball of dough that you prepared, so that it exceeds the edges.
- Then, press your fingers all the way around the edge of the pie and trim the dough.
- If you have a lot left over, you can wrap it in film and store it in the freezer to make the base of another cake, like this lemon meringue cake. Remove the custard and fill the base with it.
- Preheat the oven to 200ºC with heat up and down.
- Prepare liquid gelatin to brush the cake just before taking it to bake. If you use powdered gelatin, just put half a glass of cold water and a teaspoon of the gelatin, dissolve and microwave for 1 minute.
- Fill the cake with the red fruits that you had reserved.
- When you have placed them all, soak a brush with the liquid gelatin and pass it over the fruits.
- This will add shine to the cake and prevent the fruit from shifting. In addition, it will give a juicier texture to your dessert.
- Bake for 35 minutes at 180ºC with medium-low height. Done, take out your red fruit cake and enjoy it!
