Rainbow Fruit Tart

Rainbow Fruit Tart

4.0 2 ratings

Prep. 20 min

Total 1 h 40 min

12 portions

Ingredients

Pastry

caster sugar
40 g
unsalted butter diced (1 cm) then frozen for 30 minutes
120 g
plain flour plus extra for dusting
230 g
fine sea salt
1 pinch
egg yolk from medium egg
1
vanilla pod seeds only (see tip)
1
½ tsp vanilla bean paste

Filling

caster sugar
120 g
lemon thin peelings of skin only
1
medium eggs
2
egg yolk from medium egg
1
freshly squeezed lemon juice
75 g
whole milk
200 g
cornflour
25 g
whipping cream
100 g
raspberries
100 g
peach diced (1 cm)
60 g
fresh pineapple sliced (1 cm)
60 g
blueberries
15 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!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat The Rainbow 9 Recipes
UK and Ireland

You might also like...

Sicilian Iced Coffee

4 h 10 min

Carrot Cake with Pecans and Vanilla

12 h 55 min

Black Forest Gateau

45 min

Apple and Blackcurrant Pie

2 h

Dark Chocolate Cookies with White Chocolate Cream

5 h 50 min

Three-milk Cake

2 h

Pancakes with Cream and Pistachios (Qatayef with Achta)

50 min

Hazelnut Hot Chocolate

1 h 10 min

Spider Web Cupcakes

1 h 5 min

Sultana and Cranberry Rolls

14 h 25 min

Tri-Coloured Cupcakes

1 h 30 min

Chocolate, Peanut and Raisin Cupcakes with Peanut Butter Icing

1 h 30 min