Fruit tart
Ingredients
Cake:
2 cups (280 g) of wheat flour
170 g cold butter
2 egg yolks
0.75 cup (90 g) powdered sugar
Cream:
1 cup (250 g) of cream 30% or 36%
1 cup (250 g) mascarpone cheese
4 tablespoons (40 g) vanilla powdered sugar
Additionally:
a few (200 g) strawberries
2 kiwi fruits
a few grapes
1) Add the diced butter, egg yolks, and powdered sugar to the sifted flour. Chop all the ingredients with a knife and knead quickly. 2) Wrap the prepared dough in plastic wrap and refrigerate for an hour. 3) Roll out the chilled dough between two layers of plastic wrap to a thickness of approximately 3-4 mm. 4) Remove one layer of plastic wrap, wrap the dough around a rolling pin, and place it in a greased baking tin. Press gently into the tin and trim any excess dough. 5) Prick the dough several times with a fork, line it with parchment paper, and weigh it down, for example, with beans. 6) Bake for about 25 minutes in an oven preheated to 200 degrees Celsius. Remove the paper and weights halfway through. 7) Whip the chilled cream until stiff peaks form. Add the vanilla sugar and mascarpone cheese and mix with a mixer. 8) Spread the cream on the cooled shortcrust pastry base and decorate with fruit.
