Description
I made this tart with a crisp butter crust, without baking powder — to keep it firm and flaky even with the custard cream. The cream is a light diplomat: a blend of vanilla custard and fresh whipped cream. On top I added strawberries, kiwi and raspberries — bright, colourful and just sweet enough.It’s fresh, homemade and perfect to share.
Ingredients
For the tart crust: unsalted butter, plain flour, fresh eggs, sugar (just enough), natural vanilla, a pinch of salt
For the cream: fresh eggs, milk, cornstarch (or fine corn flour), sugar, natural vanilla, a pinch of salt
Topping: fresh seasonal fruit (e.g. strawberries, kiwi, raspberries)
