Soft Fruit Tart

A refreshing dessert that’s especially suited for the summer season; it’s perfect for serving at the end of a meal, paired with a glass of Recioto di Soave DOCG Tre Colli.

Ingredients for the base

• 150 g of 00 flour

• 150 g of Manitoba flour

• 180 g of sugar

• 100 g of seed oil

• 150 g of water

• 80 ml of milk

• grated zest of one lemon

• juice of one lemon

• one packet of baking powder

• peach and lemon juice for the syrup

For decoration

• 250 g of strawberries

• 4 kiwis

• custard

Proceedings

1. Prepare the ingredients on the countertop, sifting the flours and baking powder. Mix all the ingredients for the base together using a whisk.

2. Pour the mixture into a 32-cm tart pan that has been buttered and floured. Bake at 180° for 30 minutes in a conventional oven. When the tart is done, remove it from the pan and let it cool on a cooling rack.

3. Prepare the pastry cream and let it cool. Meanwhile, moisten the sponge base with a mixture of peach and lemon juice. Spread the pastry cream over the tart base, then top the dessert with kiwis cut into slices that aren’t too thick.