Fruit tart

Fruit tart is a dessert that not only delights the taste buds but also adds a touch of elegance to any occasion's table. This recipe will guide you through the necessary steps to create a refreshing and delicious tart, perfect for enjoying with loved ones. Whether you choose to use sour cherries, red currants, or other seasonal fruits, the result will always be spectacular. Let's get started!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10

Ingredients

For the base:
- 5 eggs
- 200 g powdered sugar (for whipping the yolks)
- 80 g powdered sugar (for the egg whites)
- 100 ml sparkling water
- 50 ml oil
- 300 g sifted flour
- 1 sachet of ammonia quenched with a few drops of lemon juice
- Vanilla
- A pinch of salt

For the vanilla cream:
- 1 sachet of vanilla cream (e.g., Dr. Oetker)

For the nut cream:
- 100 g butter at room temperature
- 100 g powdered sugar with vanilla sugar
- 100 g ground walnuts
- 1 tablespoon cold milk
- Vanilla essence
- 4 sweet biscuits

For the fruits:
- 100-150 g sour cherries (pitted, you can also use other seasonal fruits)
- 50 g red currants (for decoration)

For assembly:
- 100 g whipped cream

Preparation

1. Preparing the base

To achieve a fluffy and delicious base, follow these steps:

- Whip the egg whites: In a large bowl, add the egg whites along with a pinch of salt. Use a mixer on high speed and beat until you get a stiff foam. Then, gradually add 80 g of powdered sugar and vanilla, continuing to beat until you achieve a shiny meringue.

- Whip the yolks: In another bowl, add the yolks and 200 g of powdered sugar. Whip well until the mixture doubles in volume. This step is essential for achieving an airy base.

- Add the other ingredients: To the yolk mixture, add the oil, sparkling water, and sifted flour along with the quenched ammonia. Mix well until homogeneous.

- Combine the egg whites with the yolks: With a spatula, gently fold the meringue into the yolk mixture, mixing from the bottom up to avoid losing air.

- Bake the base: Pour the mixture into a baking tray lined with parchment paper and place it in the preheated oven at 160°C (low heat) for 40-45 minutes. Check if it is baked using the toothpick method—if it comes out clean, it's done!

2. Preparing the creams

- Vanilla cream: Prepare the cream according to the package instructions. This is an excellent base for adding fruits and composing the dessert.

- Nut cream: In a bowl, mix the butter with the powdered sugar until it becomes a fluffy cream. Add the milk, ground walnuts, and crushed biscuits. Mix everything well until you achieve a homogeneous mixture.

3. Preparing the fruits

- Sour cherries: Pit the sour cherries and leave them in the fridge for 2 hours. Then, put them in a pot over heat and let them boil for two minutes, after which let them cool. The resulting syrup will add a delicious flavor to the tarts.

Assembly

Now that all components are ready, it's time to assemble the tart:

1. Cut the base: Cut the base in half horizontally. Place each half on a serving plate.

2. Add the vanilla cream: On the plate that will remain as the tart base, spread a quarter of the vanilla cream. Then place the sour cherries along with the syrup.

3. Add the nut cream: On the top base, spread the nut cream, then refrigerate it for 2 hours to set.

4. Finalizing the tart: After it has set, place the base with the vanilla cream over the one with the nut cream. The edge can be covered with whipped cream, as desired.

5. Decorate: Use red currants and sour cherries with stems to decorate the tart, giving it a colorful and appetizing look.

Serving

The fruit tart is served cold, making it a perfect dessert for warm days or special occasions. You can accompany each serving with a glass of white wine or fresh lemonade to enhance the flavors.

Useful tip

If you want to experiment, you can replace the sour cherries with strawberries or peaches and use pecans instead of regular walnuts for a different flavor. Also, if you don't have time to prepare the creams from scratch, you can use ready-made creams, which can significantly reduce the preparation time.

Frequently asked questions

- How long can the tart be kept? It is recommended to consume it within two days, as the cream is perishable.

- Can I use other fruits? Absolutely! You can adapt the recipe according to the available seasonal fruits.

- How can I make the tart less sweet? Reduce the amount of sugar in the creams, but be careful not to compromise the texture.

Nutritional benefits

The fruit tart is not only delicious but also packed with nutrients. Fresh fruits are an excellent source of vitamins, minerals, and antioxidants, while nuts add healthy fats and proteins.

By making this fruit tart, you not only enjoy a delicious dessert but also enrich your culinary repertoire. It is a recipe that will surely impress anyone who tastes it and bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: 5 eggs, 200 g powdered sugar for beating the yolks, 80 g powdered sugar for the egg whites, 100 ml mineral water, 50 ml oil, 300 g sifted flour, one sachet of ammonium quenched with a few drops of lemon juice, vanilla, salt. Vanilla cream: 1 sachet of Dr. Oetker vanilla cream, nut cream 100 g butter at room temperature, 100 g powdered sugar with vanilla sugar, 100 g ground walnuts, one tablespoon of cold milk, vanilla essence, 4 sweet biscuits. Fruits: seasonal or according to preference (I used 100-150 g of pitted sour cherries and 50 g of red currants just for decoration). Assembly: 100 g whipped cream.