Rainbow Fruit Tart

Rainbow Fruit Tart

4.0 2 ratings

Prep. 20min

Total 1 h 40min

12 portions

Ingredients

Pastry

caster sugar
40 g
unsalted butter diced (1 cm) then frozen for 30 minutes
120 g
plain flour plus extra for dusting
230 g
fine sea salt
1 pinch
egg yolk from medium egg
1
vanilla pod seeds only (see tip)
1
½ tsp vanilla bean paste

Filling

caster sugar
120 g
lemon thin peelings of skin only
1
medium eggs
2
egg yolk from medium egg
1
freshly squeezed lemon juice
75 g
whole milk
200 g
cornflour
25 g
whipping cream
100 g
raspberries
100 g
peach diced (1 cm)
60 g
fresh pineapple sliced (1 cm)
60 g
blueberries
15 g
kiwi fruit peeled, sliced (5 mm)
60 g
strawberries sliced (5 mm)
4 - 6

Difficulty

medium

Nutrition per 12 portions

Sodium 564.5 mg

Protein 63.3 g

Calories 14490 kJ / 3463.2 kcal

Fat 158.8 g

Fiber 20.1 g

Saturated fat 89.4 g

Carbohydrates 459.9 g

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