Rainbow Fruit Tart
TM6 TM5 TM31

Rainbow Fruit Tart

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Ingredients

Pastry

  • 40 g caster sugar
  • 120 g unsalted butter, diced (1 cm) then frozen for 30 minutes
  • 230 g plain flour, plus extra for dusting
  • 1 pinch fine sea salt
  • 1 egg yolk, from medium egg
  • 1 vanilla pod, seeds only (see tip)
    or ½ tsp vanilla bean paste

Filling

  • 120 g caster sugar
  • 1 lemon, thin peelings of skin only
  • 2 medium eggs
  • 1 egg yolk, from medium egg
  • 75 g freshly squeezed lemon juice
  • 200 g whole milk
  • 25 g cornflour
  • 100 g whipping cream
  • 100 g raspberries
  • 60 g peach, diced (1 cm)
  • 60 g fresh pineapple, sliced (1 cm)
  • 15 g blueberries
  • 60 g kiwi fruit, peeled, sliced (5 mm)
  • 4 - 6 strawberries, sliced (5 mm)

Nutrition
per 12 portions
Calories
14490 kJ / 3463.2 kcal
Protein
63.3 g
Carbohydrates
459.9 g
Fat
158.8 g
Saturated Fat
89.4 g
Fibre
20.1 g
Sodium
564.5 mg

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