Cestini di Frutta: A Delicious Italian Fruit Tart

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#Cestini di frutta

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowls, tart pans, whisk, oven, and parchment paper

Ingredients

  

• For the Tart Shells:
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter softened
• ¼ cup powdered sugar
• 1 large egg yolk
• 1-2 tablespoons cold water
• For the Pastry Cream:
• 2 cups milk
• ½ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• For the Fruit Topping:
• 1 cup mixed fresh fruits e.g., strawberries, blueberries, kiwi, and peaches
• 2 tablespoons apricot jam for glazing

Instructions

 

• Step-by-Step Instructions
• Step 1: Make the Tart Shells
• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Mix the Ingredients: In a mixing bowl, combine the flour, softened butter, powdered sugar, and egg yolk. Mix until the dough starts to come together.
• Add Water: Gradually add cold water, one tablespoon at a time, until the dough is smooth but not sticky.
• Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Roll and Shape: On a floured surface, roll out the dough to about ¼ inch thick. Cut into circles that fit your tart pans. Press the dough into the pans and trim any excess.
• Bake: Line the tart shells with parchment paper and fill them with pie weights or dried beans. Bake for 10-15 minutes, or until golden. Remove the weights and parchment, and allow the shells to cool completely.
• Step 2: Prepare the Pastry Cream
• Heat the Milk: In a saucepan, heat the milk over medium heat until it's steaming but not boiling.
• Whisk the Yolks: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
• Combine: Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan.
• Thicken: Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble (about 5 minutes).
• Finish: Remove from heat and stir in the vanilla extract and butter. Let it cool before using.
• Step 3: Assemble the Tarts
• Fill the Tart Shells: Spoon the pastry cream into the cooled tart shells, smoothing the tops with a spatula.
• Add the Fruit: Arrange your mixed fresh fruits on top of the pastry cream in a decorative pattern.
• Glaze: Gently warm the apricot jam in a saucepan until it becomes liquid. Brush the glaze over the fruit for a beautiful finish.
• Variations and Tips
• Fruit Choices: Feel free to experiment with different fruits based on the season or your preference. Berries, citrus slices, or even tropical fruits work well.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of the tart shells.
• Dairy-Free Option: Use coconut cream or a plant-based milk alternative in the pastry cream.

When it comes to Italian desserts, few are as refreshing and delightful as Cestini di Frutta. These charming little fruit tarts are not only visually stunning but also incredibly versatile. When you’re planning a summer gathering or just want to treat yourself, let me show you how to make these delightful tarts that are sure to impress.

What to Expect

When you make Cestini di Frutta, you can expect a delightful combination of buttery tart shells, creamy pastry filling, and a burst of fresh fruit flavors. These tarts are light, refreshing, and perfect for any occasion. From my own personal experience, they are a hit at gatherings and always leave people wanting more.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy
• Servings: 6-8 tarts
• Calories: Approximately 250 per tart
• Cost of Ingredients: Around $15
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowls, tart pans, whisk, oven, and parchment paper
• Check out the right equipment and Ingredients that you need for making  #cestinidifrutta   here

Ingredients

For the Tart Shells:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (softened)
• ¼ cup powdered sugar
• 1 large egg yolk
• 1-2 tablespoons cold water

For the Pastry Cream:

• 2 cups milk
• ½ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Fruit Topping:

• 1 cup mixed fresh fruits (e.g., strawberries, blueberries, kiwi, and peaches)
• 2 tablespoons apricot jam (for glazing)
• Check out the right equipment and Ingredients that you need for making  #cestinidifrutta   here

Step-by-Step Instructions

Step 1: Make the Tart Shells

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix the Ingredients: In a mixing bowl, combine the flour, softened butter, powdered sugar, and egg yolk. Mix until the dough starts to come together.
3. Add Water: Gradually add cold water, one tablespoon at a time, until the dough is smooth but not sticky.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
5. Roll and Shape: On a floured surface, roll out the dough to about ¼ inch thick. Cut into circles that fit your tart pans. Press the dough into the pans and trim any excess.
6. Bake: Line the tart shells with parchment paper and fill them with pie weights or dried beans. Bake for 10-15 minutes, or until golden. Remove the weights and parchment, and allow the shells to cool completely.

Step 2: Prepare the Pastry Cream

1. Heat the Milk: In a saucepan, heat the milk over medium heat until it’s steaming but not boiling.
2. Whisk the Yolks: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Combine: Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan.
4. Thicken: Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble (about 5 minutes).
5. Finish: Remove from heat and stir in the vanilla extract and butter. Let it cool before using.

Step 3: Assemble the Tarts

1. Fill the Tart Shells: Spoon the pastry cream into the cooled tart shells, smoothing the tops with a spatula.
2. Add the Fruit: Arrange your mixed fresh fruits on top of the pastry cream in a decorative pattern.
3. Glaze: Gently warm the apricot jam in a saucepan until it becomes liquid. Brush the glaze over the fruit for a beautiful finish.

Variations and Tips

• Fruit Choices: Feel free to experiment with different fruits based on the season or your preference. Berries, citrus slices, or even tropical fruits work well.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of the tart shells.
• Dairy-Free Option: Use coconut cream or a plant-based milk alternative in the pastry cream.
• Check out the right equipment and Ingredients that you need for making  #cestinidifrutta   here

Nutritional Information (per tart)

• Calories: Approximately 250
• Protein: 3g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 2g
• Sugar: 10g

Troubleshooting Tips

• Dough Crumbling: If the dough is too crumbly, try adding a little more cold water, one teaspoon at a time, until it comes together.
• Pastry Cream Lumpy: If your pastry cream turns out lumpy, whisk it vigorously or blend it with an immersion blender for a smooth consistency.
• Shells Shrinking: If your tart shells shrink during baking, make sure to chill the dough long enough and use weights while baking.

So, whether you’re enjoying a quiet afternoon or hosting a festive gathering, Cestini di Frutta will bring a touch of Italian elegance to your dessert table. Enjoy making these tarts, and happy baking.