1. Start by whisking the egg yolks with 80g of sugar and lemon zest until the mixture becomes light and fluffy. You want to achieve a creamy consistency, which will serve as the base for your pastry cream.
2. Next, slowly incorporate cornflour into the egg mixture, whisking continuously until everything is smooth and well combined. This is crucial for ensuring your pastry cream has a silky texture.
3. In a saucepan, heat fresh whole milk over low heat until you see the first bubbles forming. Be patient during this step; you don’t want to boil the milk.
4. Once the milk is heated, gently drop the egg mixture over the hot milk without stirring. Allow it to sit for a few seconds; you’ll notice the egg mixture floating on top of the milk.
5. As the milk begins to bubble, it will slowly incorporate the egg mixture underneath. When most of the surface is covered, turn off the heat and whisk vigorously for about thirty seconds until it transforms into a thick pastry cream.
6. Transfer the pastry cream to a ceramic or glass casserole dish, cover it with plastic wrap, and refrigerate until completely cool. This step allows the flavors to meld together while cooling down.
7. Meanwhile, in a mixing bowl, whip butter, 120g of sugar, and lemon zest until creamy. This will create the flavorful base for your tart crust.
8. Add in the two egg yolks and the whole egg one at a time, mixing in thoroughly after each addition. This ensures a nice, uniform mixture.
9. Gradually add in the all-purpose flour and mix until everything is combined. If the dough feels sticky, don’t hesitate to dust it lightly with some extra flour.
10. Form the dough into a ball without overworking it and wrap it tightly in cling film. Let it rest in the refrigerator for thirty minutes; this helps to firm it up before rolling.
11. Preheat your oven to 180 °C (360 °F) or 160 °C (320 °F) with the fan option on. This is the perfect temperature for baking your tart.
12. Roll the chilled dough into a circle about ⅛ inch thick and gently place it into a 9-inch tart pan, ideally one with a removable bottom. Don’t worry if there are any imperfections; it will still be delicious.
13. Use a sharp knife to trim the edges of the pastry to fit the tart pan and refrigerate for an additional ten to fifteen minutes. This step prevents the crust from shrinking while baking.
14. Blind bake the crust in the preheated oven for about twenty minutes until it’s golden brown and cooked through. Keep an eye on it to avoid burning.
15. Once the tart base is cooled, spread your pastry cream evenly over the base. This layer will be the star of your tart!
16. Now comes the fun part: decorate your tart with your choice of fresh fruits, like strawberries, kiwi, and nectarine. Get creative and arrange them beautifully on top.
17. For a glossy finish, mix apricot jam with water and brush it over the fruits. This final touch adds a lovely sheen and extra flavor.
18. Serve your Crostata di Frutta immediately or store it in the fridge until you’re ready to impress your guests!
