This tart with ladyfingers and fresh fruit is a dessert with custard and delicious cookies that is easy to prepare and has a great visual effect. A rectangular tart with a thin and crunchy pastry base and a sweet and velvety custard cream with a lemon aftertaste. Everything is covered with a mixed layer of fresh seasonal fruit and ladyfingers cookies which, thanks to the cream, become soft until they melt in the mouth. It is a simple dessert that I recommend preparing for family parties or large gatherings as it is easy to transport and convenient to cut directly into the pan.
Ladyfingers, custard and fruit tart
- 250 g all-purpose flour
- 125 g soft butter
- 100 g white sugar
- 1 egg at room temperature
- 1 pinch of salt
- 1 organic lemon (only the zest)
- 500 ml milk
- 2 tsp of vanilla extract or seeds from a vanilla pod
- 1 lemon (only the zest)
- 4 egg yolks at room temperature
- 100 g white sugar
- 70 g corn or rice starch
- fresh or frozen fruit (I used fresh strawberries and frozen blueberries)
- ½ jar of apricot or peach jam (125 g)
Instructions ladyfingers, custard and fruit tart – the pastry
- Place flour, butter, sugar, salt and lemon zest in a robot with blade attachment and blend everything. Otherwise, use your fingertips to mix the ingredients and create a sand-like texture.
- Add the egg and blend again. Work the dough briefly with your hands, then wrap it in plastic wrap and place the pastry in the refrigerator for at least half an hour.
- Take the shortcrust pastry out of the fridge and roll it out with a rolling pin between two sheets baking paper. Place one of the sheets in the 43 x 29 cm rectangular pan and cover it with the rolled out pastry.
- Bake in the preheated static oven at 180°C for about 20 minutes. Remove from the oven and let it cool.
Instructions custard cream
- Pour the milk into a saucepan. Add the seeds of a vanilla pod or a teaspoon of vanilla extract. Add the zest of half a lemon using only the yellow part. Turn on the low heat and slowly bring to a boil.
- While the milk is heating up, pour the sugar and cornstarch into a second pot, then add the egg yolks at room temperature. Mix with the kitchen whisk. At first the yolks will create a lumpy batter but gradually they will become softer until they create a thick liquid.
- Remove the boiling milk from the heat and pour it through a sieve into the mixture of yolks. Discard the lemon peel and vanilla pods. Mix with the kitchen whisk to blend the ingredients well.
- Place the pot on medium-low heat and continue cooking, stirring constantly. The cream will thicken in a few minutes. Turn off the heat as soon as you reach the desired consistency.
- Pour the cream into a glass container and cover its surface with plastic wrap so as not to create a dense layer. Set aside and let cool completely.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Instructions ladyfingers, custard and fruit tart – decoration
- In a small saucepan, place the apricot jam. Add two tablespoons of water and turn on the heat. Stir often until the jam melts and becomes much more liquid. Pass it through a sieve to remove any pieces of fruit and set aside.
- Once the pastry shell and the custard are cold, pour the custard over the base and level it evenly.
- Decorate the cream with fresh seasonal fruit such as strawberries, raspberries, blueberries, blackberries, apricots, cherries or pieces of peach. Add the pieces of ladyfingers broken into pieces and press them gently into the cream.
- Decorate everything with a layer of melted jam. Let the tart rest for a quarter of an hour before serving to soften the cut cookies.
Store in the refrigerator and eat within a couple of days.
lot of love. B
p.s. If you are looking for other recipes with fresh fruit, check my recipe for Strawberry, raspberry and lemon layer cake (picture below) or Vanilla mousse pie with fresh strawberries (picture below).