Fruit Tart
PROCEDURE:
To prepare the fruit tart, start by making the shortcrust pastry by putting the following in the mixer: flour, powdered sugar, the inner seeds of a vanilla bean, and cold refrigerator butter cut into cubes. Blend until the butter is fine, then add the egg yolks and blend. Transfer everything to a work surface and knead until you have a smooth mixture that you will shape into a loaf. Wrap it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the custard by pouring the milk and the zest of half a lemon with the edible peel into a saucepan; use a vegetable peeler to make it. Bring the milk to a boil and in the meantime pour the yolks into a bowl, add the sugar and mix quickly with a spatula. Also add the cornstarch and flour, sifted together, and stir again. When the milk comes close to boiling, remove the lemon zest with the edible peel and pour some into the yolk mixture, stirring quickly. At this point pour back into the saucepan with the milk, stir and return to the heat. Let your custard thicken, stirring constantly; the custard will be ready when bubbles appear on the surface. Pour the custard into a shallow, wide container and let it cool. Meanwhile, take the shortcrust pastry and place it on the 24-cm-diameter round cake pan and proceed with baking in a static oven preheated to 170° for about 15 minutes. Once the shortcrust pastry is ready and has cooled, take the custard, now cold, and make it velvety again by beating it with a whisk for a few minutes and use it to coat the bottom of the tart, leveling it with a spatula. Devote yourself to cutting the fruit, after washing it thoroughly. Arrange the fruit, starting by placing first the slices of Sicilian oranges and then the kiwi slices, and finally the rest of the fruit.Place the fruit tart in the refrigerator for at least 2 hours before serving.