Devices & Accessories
Rainbow Fruit Tart
Prep. 20min
Total 1 h 40min
12 portions
Ingredients
Pastry
-
caster sugar40 g
-
unsalted butter diced (1 cm) then frozen for 30 minutes120 g
-
plain flour plus extra for dusting230 g
-
fine sea salt1 pinch
-
egg yolk from medium egg1
-
½ tsp vanilla bean pastevanilla pod seeds only (see tip)1
Filling
-
caster sugar120 g
-
lemon thin peelings of skin only1
-
medium eggs2
-
egg yolk from medium egg1
-
freshly squeezed lemon juice75 g
-
whole milk200 g
-
cornflour25 g
-
whipping cream100 g
-
raspberries100 g
-
peach diced (1 cm)60 g
-
fresh pineapple sliced (1 cm)60 g
-
blueberries15 g
-
kiwi fruit peeled, sliced (5 mm)60 g
-
strawberries sliced (5 mm)4 - 6
Difficulty
medium
Nutrition per 12 portions
Sodium
564.5 mg
Protein
63.3 g
Calories
14490 kJ /
3463.2 kcal
Fat
158.8 g
Fibre
20.1 g
Saturated Fat
89.4 g
Carbohydrates
459.9 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Eat The Rainbow
9 Recipes
UK and Ireland
UK and Ireland
You might also like...
Wraps with Sautéed Vegetables and Parsley Cream (TM5)
45min
Padrón Pepper Pesto
4 h 15min
Serrano Ham and Asparagus Soup
45min
Portuguese-style Crème Brûlée
25min
Pumpkin Cinnamon Rolls
3 h 20min
Asparagus, Parmesan Rice and Lemon Sabayon Sauce; Berry Foam
No ratings
Lemon Tiramisu
6 h 25min
Allergen-friendly Tuna and Sun-dried Tomato Courgetti
10min
One-pot Tomato and Garlic Pasta with Mussels
20min
Tarte Tatin
1 h
Spicy Stout Goulash with Caramelised Pork Belly
3 h 10min
Orange Sponge Cake
1 h