🥝🍓🌿 Let's put the sweet touch on this Friday with the incredible recipe that Elena Aymerich has provided us on the television program Tasty Summer on Canal Cocina . Prepare, in the blink of an eye, a refreshing fruit tart and pastry cream. The best? You can use any fruit or berry you have around the house! This is what you will need
🔹 100 g butter cream
🔹 100 g sifted flour
🔹 50 g icing sugar
🔹 45 g powdered almonds
🔹 1 pinch of salt
🔹 1 egg
🔹 420 ml of milk
🔹 4 yolks
🔹 125 g sugar
🔹 60 g cornstarch
🔹 190 grams of creamed butter
🔹 Strawberries, blackberries, kiwi, kumquat, currants, mint leaves...
Work the butter with a spatula. Add in this order: sifted glace sugar + almonds + salt. Mix with the spatula and add the egg and flour in a stream. Don't overwork. Wrap in film and refrigerate for at least 2 hours.
Stretch the dough and shape it into a 22-24 cm disc, prick with a fork, place a sheet of greaseproof paper with a weight on top. Bake at 180º for 15-20 minutes.
Blanch the yolks with sugar. Add the hot milk and the cornstarch dissolved a little cold milk. Bring to the heat and cook, stirring constantly, until the cream thickens.
When the temperature has dropped, add 90 g of butter three times and cool to room temperature (20-28ºC).
Beat the cream with a whisk (v4-6) and add the rest of the creamed butter (20-24º) little by little. Beat 2 more minutes.
Spread this cream over the cookie base and decorate with fresh cut fruits.