Fruit Tart with Vanilla Pastry Cream (traditional method and Thermomix)
Desserts (cakes and tartes) Thermomix International Specialities
2025-06-16
A fresh, colourful classic – perfect for any occasion.
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Ingrédients:
Préparation:
Traditional Method
1\. Sponge Base:
1\. Preheat oven to 200 °C (top+bottom heat, no fan).
2\. Beat eggs, water, sugar, and vanilla for 5–7 minutes until fluffy.
3\. Gently fold in flour mixed with baking powder and the oil.
4\. Spread in greased tart pan and bake about 15 minutes. Cool completely.
2\. Vanilla Pastry Cream:
1\. Combine milk, flour, eggs, yolks, sugar, and vanilla in a pot.
2\. Cook over medium heat, stirring constantly until thickened (≈7 minutes).
3\. Remove from heat, whisk smooth, transfer to bowl, cover with cling film touching the surface, cool.
3\. Fruit Decoration:
1\. Spread cooled cream over the sponge.
2\. Arrange fruit decoratively: strawberry petals, apricots for the center, kiwi for leaves, blueberries as accents. Cover entire surface.
4\. Glaze:
1\. Whisk juice, sugar, lemon juice, and agar-agar in a small saucepan while cold.
2\. Bring to a boil and keep boiling for 2 minutes.
3\. Let cool for 1 minute, then gently brush or pour over fruit. Refrigerate.
1\. Sponge Base:
1\. Preheat oven to 200 °C (top+bottom heat, no fan).
2\. Beat eggs, water, sugar, and vanilla for 5–7 minutes until fluffy.
3\. Gently fold in flour mixed with baking powder and the oil.
4\. Spread in greased tart pan and bake about 15 minutes. Cool completely.
2\. Vanilla Pastry Cream:
1\. Combine milk, flour, eggs, yolks, sugar, and vanilla in a pot.
2\. Cook over medium heat, stirring constantly until thickened (≈7 minutes).
3\. Remove from heat, whisk smooth, transfer to bowl, cover with cling film touching the surface, cool.
3\. Fruit Decoration:
1\. Spread cooled cream over the sponge.
2\. Arrange fruit decoratively: strawberry petals, apricots for the center, kiwi for leaves, blueberries as accents. Cover entire surface.
4\. Glaze:
1\. Whisk juice, sugar, lemon juice, and agar-agar in a small saucepan while cold.
2\. Bring to a boil and keep boiling for 2 minutes.
3\. Let cool for 1 minute, then gently brush or pour over fruit. Refrigerate.
Thermomix Method
1. Sponge Base:
1. Insert butterfly.
2. Add eggs, water, sugar, vanilla.
3. 8 min / 37 °C / speed 4, then 2 min / speed 4 without heat.
4. Remove butterfly. Add flour, baking powder, and oil.
5. 15 sec / speed 2, or fold in by hand.
6. Pour into greased pan, bake 15 min at 200 °C. Cool.
2. Vanilla Pastry Cream:
1. Place all cream ingredients in Thermomix bowl.
2. 7 min / 90 °C / speed 4, then blend 5 sec / speed 5.
3. Transfer to bowl, cover surface with cling film, cool.
3. Fruit Decoration:
1. Spread cream on sponge.
2. Decoratively arrange fruit as above.
4. Glaze:
1. Add juice, sugar, lemon juice, and agar-agar to bowl.
2. 3 min / 100 °C / speed 3, then 2 min / 100 °C / speed 2.
3. Cool for 1 minute, then immediately glaze fruit or brush on. Chill to set.
1. Sponge Base:
1. Insert butterfly.
2. Add eggs, water, sugar, vanilla.
3. 8 min / 37 °C / speed 4, then 2 min / speed 4 without heat.
4. Remove butterfly. Add flour, baking powder, and oil.
5. 15 sec / speed 2, or fold in by hand.
6. Pour into greased pan, bake 15 min at 200 °C. Cool.
2. Vanilla Pastry Cream:
1. Place all cream ingredients in Thermomix bowl.
2. 7 min / 90 °C / speed 4, then blend 5 sec / speed 5.
3. Transfer to bowl, cover surface with cling film, cool.
3. Fruit Decoration:
1. Spread cream on sponge.
2. Decoratively arrange fruit as above.
4. Glaze:
1. Add juice, sugar, lemon juice, and agar-agar to bowl.
2. 3 min / 100 °C / speed 3, then 2 min / 100 °C / speed 2.
3. Cool for 1 minute, then immediately glaze fruit or brush on. Chill to set.
