If any of you are like the Italian the arrival of spring is also the arrival of some of his favourite desserts. My husband loves fruit and this Fresh Fruit Tart with Italian Cream Filling is one of his favourites. To tell the truth it has become a family favourite.
In the evenings, during the summer, we occasionally do what a lot of Italians do and that is take a stroll in one of the nearby gorgeous Italian towns and have a Gelato with friends. My husband the gelato “Nerd” is always the one, and there is always one in the crowd to get the healthier fruit gelato. Nothing like me or my youngest daughter. Chocolate or very close to it. He has corrupted my eldest who usually opts for frozen yogurt.
So needless to say with the arrival of strawberries everyone is happy, and of course one of the best Fresh Fruit Tart combinations in my opinion has to be strawberries and kiwi.
Fresh Fruit Tart with Italian Cream Filling
When I first made my Mimosa Cake and tried the Italian Pastry Cream made with a little cream and milk I knew I was going to be making a few desserts with that filling. It is amazing. Creamy and smooth. The perfect Italian Cream Filling.
I wanted to make a simple Fresh Fruit Tart as little no-bake as possible. So instead of the usual pastry crust in Italian Pies I decided a graham cracker crumb or in my case some simple cookie crumbs would work. Topped with that delicious Italian Cream that comes together in 15 minutes at the most, but of course your full attention is a must. Then of course topped with heaps of sliced fresh fruit. This Fresh Fruit Tart with Italian Cream Filling is a must try. Trust me. Enjoy!
- 1 1/2 cups graham cracker crumbs 180 grams
- 1/4 cup + 1 or 2 tablespoons butter 71 grams
- 1/2 cup milk 115 grams
- 1/2 cup cream 115 grams
- 2 egg yolks
- 1/2 teaspoon vanilla 2.5 grams
- 1 1/2 tablespoons flour 22.5 grams
- 1/4 cup sugar 56.25 grams
- 2 Kiwis peeled and sliced
- 10 or more strawberries stem removed and sliced
- 1/2 - 1 tablespoon sugar 7-14 grams
In a 7 inch round spring form pan melt butter over low heat add graham cracker crumbs, combine and press down firmly, refrigerate.
Heat milk and cream until hot but do not boil, let cool to warm.
In a medium pot add egg yolks and sugar, whisk to combine, whisk in flour and vanilla, place pot over low heat add warm milk/cream mixture and continue whisking (do not stop stirring) until very thick, remove from pot and place in a glass bowl, cover with plastic wrap, make sure plastic is touching cream mixture, let cool 15 minutes then place in refrigerator until very cold, approximately 3 hours.
In a medium bowl mix together sliced fruit and sugar. Let stand 10-15 minutes mix to combine.
Remove base from fridge, cover with filling, spread evenly, then top with fresh fruit. Refrigerate an hour or even over night. Remove sides of spring form pan, slice and serve. Enjoy!