A professional-quality fruit tart featuring a flaky pastry crust, smooth and rich custard cream, and an abundance of fresh fruit. Perfect for special occasions or as a birthday cake.
Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
vanilla extractcan be substituted with vanilla bean or vanilla oil3-5 drops
almond flour60 g
unsalted butter50 g
powdered sugar40 g
eggmedium size1
fresh cream35% fat content100 ml
granulated sugar1 tsp
granulated sugar1 tbsp
powdered gelatin5 g
water2 tbsp
water50 ml
strawberryas desired~200 gest.
blueberryas desired~100 gest.
kiwias desired~2est.
orangeas desired~1est.
Steps
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1
Mix cake flour and almond flour together well.
2
Crack an egg into a bowl, mix well, and measure out 20g of egg mixture.
3
Place softened butter in a bowl and beat until creamy, then add powdered sugar and salt, mixing well.
4
Add the egg mixture gradually to the butter mixture, mixing thoroughly after each addition to prevent separation.
5
Add the flour mixture and fold it in using a cutting motion to avoid developing gluten.
6
Wrap the dough in plastic wrap, gently flatten to 3mm thickness, and refrigerate for 1 hour.
7
Remove plastic wrap and fit the dough into an 18cm tart pan, gently pressing into the bottom and sides, and trim the edges.
8
Prick the dough evenly with a fork, cover with plastic wrap, and refrigerate for 1 hour.
9
Place egg yolks in a bowl and beat lightly. Add granulated sugar and mix quickly until pale and ribbon-like.
10
Sift in cake flour and mix until smooth.
11
Heat milk in a small pot until small bubbles form around the edges, pour into the egg mixture, and stir quickly.
12
Strain the mixture back into the pot and cook over low heat, stirring constantly until thickened.
13
Continue cooking over low heat for 2 more minutes while stirring to ensure it is fully cooked, then add vanilla extract.
14
Transfer custard to a bowl, cover surface with plastic wrap, and quickly chill in an ice bath.
15
Whip fresh cream with 1 teaspoon granulated sugar over an ice bath until stiff peaks form, reserve 1 tablespoon in a separate bowl, and transfer the rest to a piping bag.
16
Beat the egg well.
17
Place softened butter in a bowl and beat until creamy, then add powdered sugar and mix well.
18
Gradually add the egg mixture, mixing thoroughly after each addition to prevent separation.
19
Add almond flour and blend in while crushing to combine evenly.
20
Pour almond cream into the cooled tart pan and smooth the surface, bake in a preheated 170°C oven for 30 minutes, then cool to room temperature.
21
Wash and dry strawberries, remove stems, and cut into quarters.
22
Trim both ends of orange, peel away the skin, cut out the segments, and separate each one. Larger segments can be halved.
23
Trim and peel kiwi, halve lengthwise, then cut into approximately 1cm-wide slices.
24
Bloom powdered gelatin in 2 tablespoons water. Mix 50ml water with 1 tablespoon granulated sugar and microwave at 600W for 1.5 minutes, add softened gelatin and dissolve, then cool to lukewarm.
25
Mix the cooled custard cream with a hand mixer until smooth, add the reserved fresh cream, mix well, and transfer to a piping bag.
26
Remove tart from the pan and place on a turntable. Pipe custard cream in the center and fresh cream around the edges.
27
Arrange strawberries, kiwi, orange, and blueberries alternately in the center and around the edges, covering the entire top.
28
Once the gelatin mixture cools to a lukewarm temperature (about 35-40°C), use a brush to coat all fruit evenly.
29
Refrigerate for 30-60 minutes until the gelatin is fully set, then slice and serve.
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