Tarte aux fruits exotiques

L’hiver ne nous apporte pas seulement le froid et la neige (quoique ces derniers temps, c’est pas trop le cas, 16° ici hier !), mais nous apporte aussi de bien jolis fruits colorés venus de loin ou pas loin de chez nous. Ces merveilles, j’ai pris plaisir à les assembler en tarte (oui je suis flemmarde, je les ai juste posé dessus !), sur une base de pâte sablée et garnie d’une crème diplomate que j’avais découvert avec le rainbow cake aux fruits.

Cette tarte nous l’avons dégusté en famille lors d’un goûter gourmand, et je peux vous dire qu’elle a fait son petit effet. Finally… not very long because it was quickly devoured !!! Do not be afraid of the long list of ingredients and the different steps of the recipe, it's not that hard to do !

Tarte aux fruits exotiques

And if you want to make it in "share as a couple" mode, For Valentine's Day, you just have to divide the quantities by two.

Exotic fruit tart

Ingredients (pour 1 tarte)

1 grenade
1 kaki sharon
2 kiwis
1 carom

For the diplomat cream

25 cl of milk
2 egg yolks
15 g of flour
15 g de maïzena
40 grams of sugar
1/2 vanilla pod
25 cl of liquid cream
20 g icing sugar
2 Gelatin sheets

For the shortcrust pastry

150 g whole wheat flour
90 g of butter
45 g icing sugar
1 egg
1 pinch of salt

Description

To prepare your dough, work the butter and the sugar by hand so that the butter becomes "ointment". Then add the whole egg and work the mixture again. Add the flour and salt all at once and mix until you get a smooth paste.. Form a ball and refrigerate 1 hour.

Make the pastry cream, for this, soften the gelatin in cold water. Beat the egg yolks with the sugar until the mixture whitens. Then add the flour and cornstarch to the mixture.. Boil the milk with the split and scraped vanilla pod, once boiling, pour it over the egg yolk mixture, whisking. Return the mixture to the saucepan and over high heat., whisk constantly until the mixture thickens. Add the drained gelatine leaves and mix. Pour the pastry cream into a bowl, film in contact and book at the expense.

Preheat the oven to 180°.

Roll out the dough on 4 mm then line a pie pan, pierce the bottom with a fork then cook blind for 15-20 minutes. Let cool.

Whip the whipped cream with the icing sugar then gently fold it into the cooled pastry cream. Fill the pie shell with the preparation.

Peel the fruits and cut them into slices and separate the pomegranate seeds. Arrange the different fruits in wide strips on the pie.

Tarte aux fruits exotiques