{"id":14198,"date":"2016-05-31T15:34:01","date_gmt":"2016-05-31T15:34:01","guid":{"rendered":"https:\/\/corneliatessari.com\/uncategorized\/soft-fruit-tart\/"},"modified":"2026-10-26T09:25:50","modified_gmt":"2026-10-26T09:25:50","slug":"soft-fruit-tart","status":"publish","type":"post","link":"https:\/\/corneliatessari.com\/en\/blog-en\/soft-fruit-tart\/","title":{"rendered":"Soft Fruit Tart"},"content":{"rendered":"<p align=\"LEFT\">A refreshing dessert that\u2019s especially suited for the summer season; it\u2019s perfect for serving at the end of a meal, paired with a glass of <strong>Recioto di Soave DOCG Tre Colli<\/strong>.<\/p>\n<p align=\"LEFT\"><strong>Ingredients for the base  <\/strong><\/p>\n<p align=\"LEFT\">\u2022 150 g of 00 flour<\/p>\n<p align=\"LEFT\">\u2022 150 g of Manitoba flour<\/p>\n<p align=\"LEFT\">\u2022 180 g of sugar<\/p>\n<p align=\"LEFT\">\u2022 100 g of seed oil<\/p>\n<p align=\"LEFT\">\u2022 150 g of water<\/p>\n<p align=\"LEFT\">\u2022 80 ml of milk<\/p>\n<p align=\"LEFT\">\u2022 grated zest of one lemon<\/p>\n<p align=\"LEFT\">\u2022 juice of one lemon<\/p>\n<p align=\"LEFT\">\u2022 one packet of baking powder<\/p>\n<p align=\"LEFT\">\u2022 peach and lemon juice for the syrup<\/p>\n<p align=\"LEFT\"><strong>For decoration<\/strong><\/p>\n<p align=\"LEFT\">\u2022 250 g of strawberries<\/p>\n<p align=\"LEFT\">\u2022 4 kiwis<\/p>\n<p align=\"LEFT\">\u2022 custard<\/p>\n<p align=\"LEFT\"><strong>Proceedings<\/strong><\/p>\n<p align=\"LEFT\">1. Prepare the ingredients on the countertop, sifting the flours and baking powder. Mix all the ingredients for the base together using a whisk. <\/p>\n<p align=\"LEFT\">2. Pour the mixture into a 32-cm tart pan that has been buttered and floured. Bake at 180\u00b0 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.  <\/p>\n<p align=\"LEFT\">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\u2019t too thick.  <\/p>\n<p align=\"LEFT\">4. Finish decorating with the strawberries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A refreshing dessert that\u2019s especially suited for the summer season; it\u2019s perfect for serving at the end of a meal, paired with a glass of Recioto di Soave DOCG Tre Colli. Ingredients for the base \u2022 150 g of 00 flour \u2022 150 g of Manitoba flour \u2022 180 g of sugar \u2022 100 g [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11078,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thinkrank_schema_form_data":"","_thinkrank_selected_schema_type":"","_thinkrank_additional_schemas":"","_thinkrank_canonical_url":"","_thinkrank_og_title":"","_thinkrank_og_description":"","_thinkrank_og_image":"","_thinkrank_twitter_title":"","_thinkrank_twitter_description":"","_thinkrank_twitter_image":"","_thinkrank_imported_from":"","_thinkrank_focus_keywords":[],"_thinkrank_focus_keyword":"","_thinkrank_robots_meta_enabled":0,"_thinkrank_robots_meta":"","_thinkrank_advanced_robots_meta":"","_thinkrank_exclude_from_search":0,"_thinkrank_exclude_from_archives":0,"_thinkrank_primary_category":0,"footnotes":""},"categories":[145],"tags":[154],"class_list":["post-14198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Soft Fruit Tart - Cornelia Tessari<\/title>\n<meta name=\"description\" content=\"A soft lemon tart filled with pastry cream and topped with fresh fruit: strawberries and kiwis. 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