FRESH FRUIT TART WITH CITRUS CHIOS MANDARIN MARMALADE
Recipe created by
INGREDIENTS FOR TART DOUGH
240 g butter, at room temperature
180g icing sugar
2 eggs
530g flour
4g salt
INGREDIENTS FOR PASTRY CREAM
375g milk
5 egg yolks, at room temperature
75g sugar
34g corn flour
38g butter, cut in cubes, room temperature
160g cream, 35% fat, whipped
3 mandarins, zest only
METHOD FOR TART DOUGH
In a bowl, beat the butter with a mixer on a low speed, until soft. Remove the butter from the sides of the bowl using a spatula and continue to blend.
Next, add the icing sugar and mix well. Once the butter is combined with the icing sugar, add the eggs one by one and continue mixing until fully incorporated.
Add the salt and then gradually add the flour. Once the dough starts to clump together, the dough is ready.
Turn the dough onto a lightly floured surface and shape it into a ball. Place the dough between 2 sheets of parchment paper and roll it out into a circle, using a rolling pin. The disc of dough should be slightly larger than the size of the tart tin you will use and approximately 3 mm thick.
Freeze the dough for 10-15 minutes between the sheets of parchment paper.
Once the dough is firm, remove it from the freezer. Turn the tart tin over, placing it over the dough. Trim the edges leaving a small margin around the tart pan.
Butter the tart pan and roll out the dough into the buttered tart pan, pinching the edges together.
Freeze for about 15 minutes to allow the dough to rest.
Once we remove it from the freezer, pierce the entire surface using a fork or knife. Bake at 160 degrees for 15 minutes in a regular oven or convection oven.
Next, remove the tart crust from the oven and allow to cool.
DIRECTIONS FOR PASTRY CREAM
In a large mixing bowl, whisk the egg yolks with the sugar. Add the corn flour and combine.
In a saucepan, heat the milk gently. Once the milk is warm, add it to the egg yolk mixture and stir. Transfer the mixture to the pan and heat on low, stirring constantly until the pastry cream thickens. Once thickened, transfer to a bowl, add the butter and mix together using a whisk.
Press cling film directly onto the surface and refrigerate for 1 hour.
Remove the bowl from the fridge and gently stir in order to soften the cream. Add the whipped cream and zest and stir again.
PREPARATION
Spread the bottom of the tart with a generous layer of the CITRUS Chios Mandarin marmalade. Refrigerate for 5-10 minutes until the marmalade is firm.
Spread the pastry cream over the entire crust. Refrigerate for a further 10 minutes.
Garnish with fresh fruit.
TIP
You can find ready-made tart shells in the supermarket to avoid making it at home.
