Crostata Di Frutta

tart3

Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart
Prep Time 10 mins
Cooking Time 15 mins
Ingredients

Method for the pastry

Sieve the flour, and Splenda together onto a clean work surface, sprinkle over the grated lemon
Make a well in the middle and add the chopped butter and egg yolk to the well
Using your fingertips, gently work the mixture together, until you have a ball of dough
Divide the dough into 3 equal pieces
Shape each piece into a round shape
Take one round and gently push down into the pastry case
Use your fingers to flatten the dough at the bottom and gently work it up the sides (see Cook’s Tips 2.)
Chill in the refrigerator for 30 minutes
Prick each tartlet with a fork several times, base and sides
Line each one with foil and cover the base with baking beans
Bake blind in a pre heated oven 190°C/365°F/Gas mark 5 for 15 minutes
Remove from oven and take out beans and foil, leave to cool on a wire rack

For the pastry cream

Method for the pastry cream

Whisk together the egg yolks and Splenda until thick and creamy
Beat in the flour
Score the vanilla pod down one side and add it to the saucepan with the milk
Bring the milk gently to the boil (see Cook’s tips 3.)
Remove the vanilla pod and slowly pour the milk into the egg mixture, vigorously whisking
Pour the mixture back into the saucepan; continue stirring over a low heat until it thickens (see Cook’s tips 4)
Pour the mixture into a bowl and cover with clingfilm and allow to cool

Method

Cook's tips

1. I used Lurpak light
2. You can roll the pastry out, your preference
3. The milk must come to the boil or it won’t thicken
4. If the mixture goes lumpy, just use a whisk to break it up, or pour through a sieve

Equipment