Fruit Tart

Cream

This is the first part of the recipe because it takes longer and it needs cooling.

Ingredients:

• 250gr sugar
  
• 100gr flour
  
• 6 egg yolks
  
• vanilla bean
  
• 1 l fresh milk

Utensils:

• 2 bowls
  
• 1 whisk
  
• 1 pan
  
• plastic foil

Procedure:

1. Whisk the yolks and the sugar in a bowl until the mixture is white and double the initial volume.
2. Add the flour and whisk
   
3. Boil the milk with the vanilla bean and mix it with the previous mixture. Whisk it all energically.
   
4. Put the resulting mixture in the pan and heat at medium fire. Mix constantly for 3-4 minutes until the cream is thick and homegeneous. 
   
5. Put the cream in a cold bowl and cover with the plastic foil. Cool it completely. 
   

Puff pastry

While the cream is cooling, you can start preparing the puff pastry base, in case you are using a pre-done one. If you prefer doing yours, I recommend you to do it before.

I have used already-done puff pastry. You can find it in supermarkets, it's cheap and easy to use. Anyway, if you feel in the mood of making the pastry as well. Here you have a recipe. 

First of all you have to bake the pastry. Expand it over a mould and poke it with a fork in order to avoid it inflate. 

A nice trick to mantain the mould shape is putting baking paper over the pastry and adding dried chickpeas (or other kind of dried legum or nuts).

Put it in the oven for 10 minutes at 160ºC.

Fruit

Choose the fruits you like the most; the more colourful they are, the more beautiful will look the tart. 

Cut them in pieces trying to get nice shapes.

Place them originally over the cream. Your tart is alredy done but you need to cool it in the fridge before enjoying.

Here you have two examples of fruit shapes and combinations. Some of the fruits I have used are: pomegranades, kiwis, pineapple, strawberries and raspberries.