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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
FRUIT TART
Serves 6/8 Serves 6/8
To make the base:
Cream the softened butter and sugar together.
Add the eggs, salt, lemon rind and fl our and knead
together briefl y. Place this pastry mixture in the
refrigerator for about 30 minutes. Butter the dish and
dust it with fl our.
Roll out the pastry and use it to line the bottom and
sides of the dish. Prick the pastry with a fork and bake
in the oven.
Once cooked, remove the pastry case from the oven
and allow it to cool before fi lling it.
To make the confectioner’s custard:
Bring the milk with the lemon rind to the boil.
Mix the sugar, fl our, eggs and vanilla essence together
in a bowl.
Slowly add the milk to the mixture. Bring back to the
boil and then switch off immediately. Remove from the
heat and allow to cool, stirring from time to time.
Slice the fruit.
When the confectioner’s custard has cooled, spread it
over the bottom of the tart, decorate with the fruit
and glaze with the gelatin for desserts.
Select “DESSERT” from the “RECIPES” menu then the
“FRUIT TART” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 28-38 min
Recommended equipment:
Shallow pie dish
(diameter 28 cm - 30 cm)
Tips and variations:
If you like, you can add a layer of sponge cake
between the confectioner’s custard and the fresh
fruit.
For a jam tart, before cooking spread the jam of
your choice (strawberry, apricot, fi g, peach) over
the pastry base and decorate with the remaining
pastry.
59
DESSERT
For the shortcrust
pastry:
300 g of plain fl our
1 whole egg and 2 yolks
180 g of butter
150 g of sugar
grated rind of one lemon
1 pinch of salt
1 tspn. of vanilla
essence
For the confectioner’s
custard:
500 ml of milk
3 egg yolks
1 whole egg
125 g of sugar
50 g of fl our
½ tspn. of vanilla
essence
rind of half a lemon
seasonal fruit
gelatin for desserts
(to taste)
61


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