Vanilla cream and fruit tart a la Lilik :)

Vanilla Cream and Fruit Tart a la Lilik – A Fresh Delight

If you're looking for a quick and delicious dessert that brings a touch of joy to your table, this vanilla cream and fruit tart is the perfect choice! Thoughtfully crafted by Lilik, this recipe combines a crispy crust with a smooth vanilla cream and fresh fruits, turning each serving into an unforgettable experience. Let's begin the culinary adventure!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour (plus cooling time)
Number of servings: 8

Ingredients

For the tart dough:
- 300 g flour
- 2 eggs
- 125 g soft butter (ideally at room temperature)
- 4 tablespoons sugar
- 1 pinch of salt
- 1 teaspoon baking powder
- 1 vanilla bean (or 1 packet of vanilla sugar)

For the vanilla cream:
- 450 ml milk
- 200 ml liquid cream or sour cream
- 3 eggs
- 9 tablespoons sugar
- 2 tablespoons flour
- Vanilla (a pod or 1 packet)

For the topping:
- Fresh fruit of your choice: strawberries, kiwi, bananas, cherries, apricots, peaches (in this version, I used strawberries and kiwi)

Preparation

Step 1: Preparing the tart dough

Start by preparing the dough. In a large bowl, add the soft butter, sugar, and vanilla. Use a mixer or spatula to mix the ingredients until you achieve a smooth and fluffy paste. This is the perfect base for a crispy crust!

Sift the flour together with the baking powder and salt, then add them to the bowl with the butter paste. Also, add the eggs. Mix well until all the ingredients are incorporated and you have a uniform dough. At this stage, don’t worry if the dough seems sticky; it’s normal!

Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This resting time allows the gluten in the flour to relax, making the dough easier to handle.

Step 2: Baking the crust

After 30 minutes, take the dough out of the fridge. Roll it out on a surface dusted with a little flour until you get a sheet about 5 mm thick. Then, place it in a greased tart pan lined with parchment paper. Make sure the dough covers the edges of the pan completely.

To prevent the dough from puffing up during baking, use a fork to prick the bottom of the dough. This will allow steam to escape and keep the crust flat. Place a sheet of parchment paper on top and add some beans (or special baking weights) to maintain the shape.

Bake the dough in a preheated oven at 180°C for 25-30 minutes, or until golden brown. It’s essential to monitor the baking process to avoid burning the crust.

Step 3: Preparing the vanilla cream

While the crust is in the oven, you can prepare the vanilla cream. In a bowl, beat the eggs with half of the sugar until frothy. Add the flour and mix well.

In a saucepan, bring the milk, along with the cream and the remaining sugar, to a boil. Add the vanilla, either in pod form or a packet of vanilla sugar. When the mixture starts to boil, gradually incorporate the egg mixture, stirring continuously with a whisk to prevent lumps from forming.

Cook the cream over low heat, stirring constantly, until it thickens, similar to pancake batter. When it’s ready, remove it from the heat and continue stirring until it cools. This step is crucial as it helps you avoid unpleasant lumps. However, if you do encounter lumps, don’t hesitate to strain the cream through a fine sieve!

Step 4: Assembling the tart

Once the crust has cooled completely, pour the vanilla cream evenly over it. Then, decorate with sliced fruits: strawberries and kiwi are an excellent choice, but you can experiment with any combination you prefer.

If you desire a glossy finish and a more pleasant texture, you can prepare a simple glaze from gelatin: dissolve a packet of gelatin in 200 ml of water, add a tablespoon of sugar, and boil while stirring constantly. When it thickens, let it cool slightly and pour it over the fruits.

Step 5: Cooling and serving

Let the tart chill in the refrigerator for at least an hour to firm up the cream and blend the flavors. When you’re ready to serve, you can slice it and present it on a beautiful platter. It’s a perfect dessert for any occasion!

Tips and Variations

- Seasonal fruits: You can adapt the topping according to the season, using raspberries, blueberries, or peaches. Each variation will bring a unique note to your tart.
- Gluten-free flour: If you have friends or family members with dietary intolerances, you can use gluten-free flour to make the dough, ensuring you follow the appropriate preparation instructions.
- Flavored cream: You can add a teaspoon of almond or lemon extract to the vanilla cream to give it a distinct taste.

Nutritional Benefits

This vanilla cream and fruit tart is not only delicious but also packed with nutrients. Fresh fruits provide essential vitamins and antioxidants, while eggs and milk contribute protein and calcium. So, by enjoying this delicacy, you also benefit from healthy advantages!

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or almond flour for a healthier option.

2. How can I store the tart?
Cover the tart with plastic wrap and keep it in the refrigerator, where it will stay fresh for a few days.

3. Can I prepare the tart a day in advance?
Absolutely! The tart stores well in the refrigerator and even becomes tastier as the flavors meld together.

I hope this recipe inspires you to try cooking at home and enjoy the flavors of a vanilla cream and fruit tart. It’s a dessert that brings happiness and joy to your table! Enjoy your meal!

 Ingredients: For the dough: 300 g flour, 2 eggs, 125 g soft butter, 4 tablespoons sugar, 1 pinch of salt, 1 teaspoon baking powder, 1 vanilla pod. For the vanilla cream: 450 ml milk, 200 ml liquid cream/ sour cream, 3 eggs, 9 tablespoons sugar, 2 tablespoons flour, vanilla. For the topping: strawberries, kiwi, bananas, cherries, apricots, peaches, etc. (I only used strawberries and kiwi).

 Tags:  fruit tart vanilla cream tart with fruits strawberry tart kiwi tart strawberry and kiwi tart