With shortcrust pastry and a bit of seasonal fruit it is possible to make tarts that are easy and quick to prepare: the variations with which to enrich them are different and some include the cooked cream, while others raw. Here are the differences.

Raw cream tart

There fruit tart it is a great pastry classic. It is composed of a base of pastry, a layer of custard raw, on which the fruit is laid, in turn covered with jelly. In this case, after preparing the pastry base, it is left rest in the refrigerator for 30 minutesthen spread it, lining the bottom of the cake pan, creating a border of about one centimeter, piercing it with a fork and baking at 180 degrees for 20 minutes. Once it has cooled down, you can spread the layer of pastry cream, trying to distribute it evenly, and place the sliced ​​or whole fruit on top. Before serving, it is necessary leave it in the fridge for at least an hour. The tart with raw cream will be particularly fresh on the palate, ideal for a hot day.

To cook it better, more sugar and potato starch

Another option is to compose your own tart by baking the pastry base together with the custard. To ensure that the cream does not become rough during cooking, the mixture will need to be a little fatter, have a higher dosage of sugar and the potato starch instead of corn starch. These are the ingredients: 320 ml of milk, 150 ml of fresh cream, 240 grams of sugar (better than cane), 30 grams of potato starch and seven egg yolks. We proceed bring the milk to the boil with the cream, then add the yolks previously whipped with sugar and starch, stirring constantly until the cooking is finished. Line the cake pan with the pastry, piercing the bottom and creating an inch of edge; pour the hot cream, flattening it with the help of a spatula and cook everything in the oven at 180 degrees for 20 minutes. If everything went well, the surface must be golden at the end. Before decorating the cake with fruit (raspberries or strawberries are the ideal) better let it cool. In this case the slice will result more soft and compact: an advantage not to be underestimated in the choice of your favorite cream tart.

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