Crostata tutti frutti (Tuttifrutti tart)

Ingredients for Crostata tutti frutti (Tuttifrutti tart)

Instructions for Crostata tutti frutti (Tuttifrutti tart)

To prepare the Crostata tutti frutti (Tuttifrutti tart) recipe, please follow these instructions:

Pate brisée (Pastry)
Term the flour into a pile, make a recess in the Middle, add butter and 1 pinch. Salt and rub it together with your fingers. Add just as much water, the formation of an elastic dough. Pack the dough into the cling film and place it in the refrigerator for 1 hour.

Heat oven up to 200 degrees C.

Grease a pie dish with butter. Roll the dough out into a circle on a floured and serve with the form. Prick the bottom with a fork, put wax paper over and fill with rice or dried peas. Bake the tart in ½ hour. Take it out of the oven, remove wax paper and rice and let it cool off.

Milk and vanilla pod in a saucepan to simmer heats up point. Beat the egg yolks with the sugar in another saucepan, until pale and fluffy, and add the flour. Remove vanillestangen and tubes in several laps the milk into egg mixture. Warm it up gently, stirring, for it has become thick. Take the Pan from the heat, stir in the butter and let it cool completely.

Pour the chilled cream in the pie. Arrange all the fruits on top in a decorative pattern.

Style pie cold, for it to be served.