My Family Recipes: Custard Cream and Fruit Tart

1st July 2012

In a few hours, the Euro Cup 2012 final between Italy and Spain will kick off. To show support to my national team and my country (and also treat my friend to a special dessert tonight), I have made a Torta Tricolore! It’s a tart with custard cream and fresh fruit, in the colours of the Italian flag!

Custard Cream & Summer Fruit Tart


For the pastry

  • 330g plain flour
  • 165g butter
  • 100g caster sugar
  • 1 egg
  • 12g baking powder
  • pinch of salt

For the cream

  • 2 egg yolks
  • 70g white sugar
  • 25g plain flour
  • 250ml milk
  • zest of 1 lemon

For the decoration

  • seasonal fresh fruit
  • 5 sheets of gelatine

Summer fruits


Shape the flour in a fountain, place the pieces of cold butter in the centre, with sugar on top. Knead the butter and sugar first, then slowly add the flour into the mix. Keep kneading, then add the egg, baking powder and pinch of salt.
Once you have a ball of smooth pastry, place it in the fridge to cool.

After 10-15′, spread the pastry with a rolling pin and lay it on a greased baking tray. Cook in the oven at 180° C for 20 minutes.

Beat the egg yolks with the sugar, then slowly add flour and milk. Stir continuously to avoid creating lumps in the cream. Add lemon zest and move the bowl to the stove. Cook with low flame until the cream becomes thick – don’t stop stirring, always moving in the same direction. When the cream starts to boil, remove from the stove.

Carefully wash the fruit and let it dry, then cut in thick slices. Spread the custard cream over the pastry, then lay over the fruit slices.

Melt the gelatine with water following the instructions on the packet. Pour over the gelatine and place the tart in the fridge.

Custard Cream & Summer Fruit Tart

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