Gourmet Mixed Fruit Torte
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
8
- For the pastry
- 2 cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- water
- For the filling
- ¼ cup coconut sugar
- ¼ cup all-purpose flour
- 1 Tbsp Powdered gelatine
- 2 eggs
- 1 egg yolk
- 2 cups milk
- ½ tsp Almond extract
- ⅔ cup cream (48% fat)
- 3 Kiwi (peeled & thinly sliced)
- 5 Strawberries (halved)
- 3 Oranges (segments)
- 2 Tbsps honey (warmed)
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 25cm|10" loose-based tart tin.
3.
Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking beans. Bake for 10 minutes. Remove the beans and paper, prick the base and bake for a further 10-15 minutes until light golden brown. Cool in the tin on a wire rack.
4.
For the filling: mix together the sugar, flour and gelatine in a pan.
5.
Whisk together the eggs, egg yolk and milk until blended and stir into the flour mixture. Leave to stand for 5 minutes.
6.
Heat gently, stirring, for about 15 minutes, until thick enough to coat the back of a spoon. Do not boil.
7.
Remove from the heat and stir in the almond extract and set aside to cool. Cover the surface with cling film and chill for about 1 hour, until thick enough to drop from a spoon into mounds.
8.
Whisk the cream until thick and fold into the custard.
9.
Remove the pastry case from the tin and place on a serving plate. Spoon the custard evenly into the pastry case.
10.
Arrange the fruit on top and carefully brush with warm honey. Chill for 1 hour before serving.
