Kiwi Fruit Tart Italian Crostata With Creamy English Custard Recipes

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KIWI FRUIT TART (ITALIAN 'CROSTATA') WITH CREAMY ENGLISH CUSTARD



Kiwi fruit tart (Italian 'crostata') with creamy English custard image

Make this Italian 'crostata' or tart, filled with a scrumptious homemade kiwi fruit compote, and serve it with plenty of creamy English custard for a real treat.

Provided by theItalianbkr

Time 3h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • The day before you're planning to serve the tart, make the shortcrust sweet shortcrust pastry. Add the soft butter and icing sugar to a bowl and beat together with a whisk until smooth and fluffy. Combine the egg yolks, vanilla, lemon zest and salt and stir until dissolved. Add the yolk mixture to the butter and sugar and continue to mix until fully incorporated and you achieve a smooth cream.
  • Sift the flour and corn flour together and add one third to the butter and egg cream. Using a wooden spoon or a spatula, start to incorporate the flour ensuring no lumps form. Add the remainder of the flour and mix with the spoon until it comes together to a soft pastry. If it's looking too dry, add a splash of cold water to finally bring it together. Fold the pastry a couple of times with your hands to form a ball. Flatten the ball on a piece of cling film, wrap and refrigerate for at least two hours, ideally overnight.
  • After you've made your pastry, marinate the kiwi fruit for your compote (1 day ahead). Peel the kiwis and chop each one into medium sized chunks. Transfer them to a large bowl and weight them to check you have 1 kilogram of peeled fruits. In a separate medium bowl, combine together the sugar (I suggest you use fructose, if you can find it) and lemon juice and mix with a spoon to form a thick syrup. Pour the syrup onto the chopped kiwis and mix to coat. Cover and set aside in the refrigerator for at least 8 hours or overnight.
  • The next day, make the compote. Transfer the fruit and all the juices to a pan or saucepan and bring to the boil over a medium-high heat. When it starts bubbling, lower the heat to medium-low and leave to simmer, uncovered, for 50-60 minutes, stirring from time to time. The compote will visibly start to thicken and become more jammy-like in the last 10 or 15 minutes of the process. Keep an eye on it and make sure it doesn't catch to the bottom of the pan. Don't wait for it to be overly thick, as it will thicken more when cooling down. Remove from the heat and set aside.
  • Assemble and bake the tart. Pre-heat the oven at 180°C. Take the pastry out of the fridge and leave it at room temperature for 10 minutes before working it. In the meanwhile, take a 20cm tart tin and coat the inside with butter and flour. Roll out half of the pastry to a 6mm thickness, cut a 20cm diameter disc and lay it on the bottom of the tin, as the tart base. Reserve the pastry scraps.
  • Take the other half of the pastry and, using your hands, form a 2cm thick and long log. Pick it up and lay it inside the tart tin, all along the border. Trim the two ends so they perfectly connect with each other and save the rest of pastry for the decoration. Using your fingers or a piece of pastry, press the log against the border of the tin to flatten it and create the sides of the tart. Take your time and ensure the sides are equally thick all around. Using a small and sharp knife, trim and overhanging pastry and make holes all over with a fork to keep the tart flat while cooking.
  • Pour the kiwi fruit compote into the centre of the tart and, using a spatula, spread a flat and even layer to completely fill the case. Bring all the leftover pastry together and roll out to a 6mm thickness. Using a straight object as a guide, cut as many long strips as you can fit (thick or thin is up to your liking) and lay them to decorate the top of the tart with a criss-cross pattern. Transfer the cake to the fridge to set for 15 minutes before baking. Bake over a metal tray for 40 minutes at 180°C. Cover with foil for the last 5 to10 minutes if you notice it's browning too quickly.
  • Make the creamy English custard. While the tart bakes, pop a small metal tray or bowl into the freezer. Pour the cream and vanilla extract into a small pan and bring to the boil over a medium heat. In the meanwhile, combine the egg yolks and sugar in a medium bowl and stir with a spatula to combine. When the cream starts to boil, remove from the heat and, using a fine sieve, pour half of it over the eggs and sugar, stirring constantly to prevent any egg to overcook. Once the mixture is smooth, add the remainder of cream, stir to combine. Remove any residue of cooked cream from the pan and pour the cream and egg mixture back in.
  • Heat the cream and eggs over a medium-low heat, stirring constantly until the mix thickens and becomes a smooth custard. If you have a food thermometer, it should read 82°C. Remove from the heat and pour the custard onto the frozen tray or bowl and whisk gently to cool it down as quick as possible. Once it is reasonably cold, leave at room temperature if serving immediately, or refrigerate with a cling film covering the surface for later.
  • Finish and serve your tart. Once baked, take the tart out of the oven and leave to cool completely before unmoulding. Spray or brush some clear gelatine or apricot glaze over the pastry top and serve sliced accompanied by the warm custard.

CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM



Crostata with Lemon Custard and Whipped Ricotta Cream image

Would you like a slice of a delicate and elegant dessert? Let me offer you an Italian-style crostata filled with two layers of heavenly, tender, lemony creams topped with sour-sweet berries. Mmmm the dessert feels so light and airy and delicious. I foresee your desire for another slice. Please do not hesitate and help yourself with more. Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.

Provided by Explore dough

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 18

1 ¼ cups all-purpose flour
¼ cup unsalted butter
1 tablespoon unsalted butter
2 tablespoons white sugar
1 large egg
½ teaspoon baking powder
½ teaspoon vanilla extract
2 lemon, juiced
⅜ cup white sugar, divided
2 large eggs
2 tablespoons all-purpose flour
⅜ cup unsalted butter, cubed
1 tablespoon unsalted butter, cubed
1 cup ricotta cheese
½ cup 35% heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon lemon zest
½ cup fresh raspberries, or as needed

Steps:

  • Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.
  • Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.
  • Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.
  • Remove crostata from the oven and set aside to cool.
  • While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.
  • Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.
  • Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.
  • Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.
  • While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.
  • Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.
  • Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 37.8 g, Cholesterol 144.7 mg, Fat 27.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 101.7 mg, Sugar 16 g

KIWI TART



Kiwi Tart image

Categories     Fruit     Dessert     Bake     Quick & Easy     Cream Cheese     Kiwi     Spring     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
Special Equipment
an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
  • Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
  • Spread cream cheese filling in cooled shell and top with kiwi slices.

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