Soft fruit tart

Name: Soft fruit tart
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: Eggs 2; Sugar ½ cup; Butter melted 4 tbsp; Whole milk 3 ¼ tbsp; Potato starch 6.7 tbsp; Type 00 flour 3.5 oz; Baking powder 2 tsp; Lemon peel to taste; Whole milk 1 cup; Egg yolks 2; Cornstarch 1.1 tbsp; Rice starch 0.3 oz; Sugar 6 tbsp; Lemon peel ½; Orange juice to taste; Strawberries About 3/4 cup 0.8 cup; Bananas 1.8 oz; Kiwi 3.5 oz; Peach 5 oz; Blueberries ¼ cup; Raspberries 5 tbsp; Blackberries 0.3 cup; Mint to taste

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Soft fruit tart gets its structure from a single piece of equipment: the stampo furbo, a baking pan with a groove molded into its base. Once the cake comes out of the oven and is flipped upside down, that groove becomes a ready-made cavity — deep enough to hold a generous layer of crema pasticcera and a full arrangement of fresh fruit arranged on top. The result is an Italian fruit tart that looks every bit the celebration centerpiece without the effort of building a pastry shell from scratch.

No blind baking, no fussing with a separate crust — the soft cake base does all the structural work on its own. That simplicity makes it a reliable choice for birthdays, family gatherings, and special occasions throughout the year. The fruit changes with the season: strawberries and kiwi bring brightness in spring, while figs, grapes, or citrus shift things warmer when the weather cools. It is that seasonal flexibility, more than anything else, that keeps this dessert on regular rotation rather than reserved for a single occasion.

INGREDIENTS

For the base (9.5 in): Eggs 2; Sugar ½ cup (100 g); Butter 4 tbsp (60 g) - melted; Whole milk 3 ¼ tbsp (50 g); Potato starch 6.7 tbsp (50 g); Type 00 flour 3.5 oz (100 g); Baking powder 2 tsp (8 g); Lemon peel to taste

For the pastry cream: Whole milk 1 cup (250 g); Egg yolks 2; Cornstarch 1.1 tbsp (9 g); Rice starch 0.3 oz (9 g); Sugar 6 tbsp (75 g); Lemon peel ½

For the soak: Orange juice to taste

For decorating: Strawberries 0.8 cup (130 g) - About 3/4 cup; Bananas 1.8 oz (50 g); Kiwi 3.5 oz (100 g); Peach 5 oz (140 g); Blueberries ¼ cup (40 g); Raspberries 5 tbsp (40 g); Blackberries 0.3 cup (40 g); Mint to taste

Preparation

How to prepare Soft fruit tart

To prepare the soft fruit tart start with the base. Whisk the eggs with the sugar 1 until you obtain a pale and frothy mixture. Gradually add the warm melted butter 2 and the milk 3, continuing to mix.

Fold in the sifted flour, cornstarch and baking powder 4, then flavor with the grated lemon zest 5. Pour the batter into a buttered and floured furbo pan (9.5 in) and level the surface with a spatula 6. Bake in a preheated convection oven at 356 6F for about 25-30 minutes, doing the toothpick test before removing from the oven. Let the base cool completely before filling.

Meanwhile, prepare the pastry cream: heat the milk in a saucepan without bringing it to a boil. In a bowl pour the egg yolks and the sugar 7, whisk them with a whisk 8, then add the cornstarch and rice starch 9, mixing well to avoid lumps.

Aromatize with the lemon zest 10, then slowly pour the hot milk over the yolk mixture 11, stirring continuously with a whisk 12.

Return everything to the heat 13 and cook over low heat, stirring constantly 14, until the cream has thickened 15.

Transfer the cream to a bowl, cover it with plastic wrap directly on the surface 16 and let it cool completely first at room temperature and then transfer it to the fridge while you continue with the preparation. Clean the fruit for decoration. Cut the kiwis into pieces 17 and the peaches 18.

Also slice the banana 19. Take the cooled base 20 and invert it onto the work surface 21 or directly onto the serving plate.

Moisten the surface with the orange juice 22 and fill the well created by the furbo pan with the pastry cream 23. Now decorate the tart as you like with all the fruits: distribute blackberries, raspberries and blueberries 34.