Fruit Tart with Shortcrust Pastry

 Ingredients: For the dough: 300 g flour, 125 g margarine or butter, 2 egg yolks, 1 tablespoon of sugar, a pinch of salt. For the filling: 1 packet of pudding with whipped cream, 200 ml whipped cream, 500 ml milk, 5 g gelatin.

To make some delicious tarts, start by preparing the dough. Make sure all the ingredients are at room temperature; this detail makes a difference in the final texture of the dough. In a large bowl, add the flour, diced butter, sugar, and a pinch of salt. Mix them using a whisk or your hands until you obtain a homogeneous composition that resembles wet sand. Then, add the egg and vanilla essence, continuing to mix until the dough becomes smooth and elastic. After you have obtained the dough, shape it into a ball, wrap it in cling film, and refrigerate it for an hour. This step is essential as it helps to firm up the butter, thus giving the tart a flaky texture.

After the dough has chilled, take it out and divide it into smaller pieces, which you will roll out with a rolling pin on a surface dusted with flour. It is important to achieve an even thickness of about 3-4 mm. Line the tart pans with the dough slices, making sure to press them well to avoid the formation of air bubbles. This may take some time, but the final result will be worth your effort. Preheat the oven to 180 degrees Celsius and bake the tarts for 20-25 minutes, until the edges turn golden and slightly browned. Once they are ready, turn the pans upside down and let them cool completely.

Meanwhile, you can prepare the pudding according to the instructions on the package. Once the pudding is ready, add the gelatin dissolved in a little cold water to give it a creamier texture. After the mixture has cooled, gradually fold in the whipped cream, mixing gently to retain the air in the cream. This way, you will achieve a light and delicious filling.

Fill each tart with this mixture, being careful not to exceed the edges. Then, let your imagination run wild and decorate the tarts with fresh fruits. I chose to use pomegranate seeds and kiwi slices, but you can also opt for other seasonal fruits such as raspberries, blueberries, or peaches. The filled tarts can be kept in the fridge for a day, while the unfilled ones can last up to 20 days, making them ideal for preparing in advance. Thus, you have the chance to enjoy these delights whenever you want, without having to rush in the kitchen. Enjoy every moment of the culinary process!

 Tags:  milk unt flour sugar margarine christmas and new year's recipes tart