Fruit Tart with Pastry Cream

Mónica Mateos
Prepare this easy and fun fruit tart with pastry cream and a cookie crust. Besides the incredible presentation, the different textures will make it your favorite dessert. The most spectacular part is that you don't need an oven to prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups pecans, for the crust
  • 2 cups cookies, of orange, for the crust
  • 1 cup butter, melted, for the crust
  • 5 egg yolks, for the pastry cream
  • 3/4 cups sugar, for the pastry cream
  • 5 tablespoons cornstarch, for the pastry cream
  • 2 cups cow's milk, for the pastry cream
  • 1 tablespoon vanilla essence, for the pastry cream
  • 1 cup canned peaches, sliced
  • 1 cup kiwi, sliced
  • 1 cup strawberries, sliced
  • 1/2 cups blackberries
  • 1/2 cups raspberries
  • 1/4 cups blueberries
  • honey, for glazing
Preparation
2h 30 mins
10 mins
Low
  • For the crust, process the walnuts with the orange cookies until you obtain a fine powder. Add the melted butter and mix well.
  • Pour into a 25 cm diameter tart pan and, using your hands, press down until compacted, refrigerate for 1 hour or until firm.
  • Meanwhile, in a bowl, beat the yolks with the sugar and cornstarch until lightened. Set aside.
  • Heat the milk over low heat in a pot, add the vanilla, and when it comes to a boil, temper the yolks with a tablespoon of hot milk.
  • Return the entire yolk mixture to the pot and cook over low heat, stirring constantly, until thickened. Pour into a bowl and let cool.
  • Fill the tart with the cream and decorate with the fruits, then glaze with honey. Refrigerate for about 1 hour or until the cream thickens. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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