Soft Fruit Tart

For the Base

• 2 large eggs
• ½ cup granulated sugar (100 g)
• 4 tablespoons plus 1 teaspoon melted butter, cooled slightly (60 g)
• 3 tablespoons plus 1 teaspoon whole milk (50 g)
• ¾ cup plus 1 tablespoon all-purpose flour (100 g)
• ⅓ cup potato starch (50 g)
• 1 teaspoon baking powder (about ½ packet)
• Grated zest of 1 lemon

For the Pastry Cream

• 1 cup plus 1 tablespoon whole milk (250 ml)
• 2 egg yolks
• 1 tablespoon cornstarch (9 g)
• 1 tablespoon rice starch (9 g)
• ⅓ cup plus 1 tablespoon granulated sugar (75 g)
• Grated zest of ½ lemon

For the Syrup

• Orange juice or orange fruit juice, as needed

For the Topping

• 6–8 strawberries, sliced (about 1 cup, 130 g)
• ½ banana, sliced (about ⅓ cup, 50 g)
• 1 kiwi, sliced (about ¾ cup, 110 g)
• 1 peach, sliced (about 1 cup, 140 g)
• ⅓ cup blueberries (40 g)
• ⅓ cup blackberries (40 g)
• ⅓ cup raspberries (40 g)
• Neutral glaze, as needed (optional)

Prepare the Base

1. Beat the eggs and sugar until pale, light, and fluffy.
2. Slowly add the melted butter and milk while continuing to mix.
3. Fold in the sifted flour, potato starch, and baking powder. Stir in the lemon zest.
4. Pour the batter into a buttered and floured 9½–10-inch (34–26 cm) tart mold with a raised rim ("tart mold for crostata morbida"). Smooth the surface.
5. Bake in a preheated convection oven at 350°F (180°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the mold while still slightly warm, otherwise it may stick.
7. Let the base cool completely before filling.

Prepare the Pastry Cream

1. Heat the milk in a saucepan until hot but not boiling.
2. In a bowl, whisk together the egg yolks and sugar. Add the cornstarch and rice starch, mixing until smooth and lump-free.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return everything to the saucepan and cook over low heat, stirring continuously, until the cream thickens.
5. Transfer the pastry cream to a bowl, add the lemon zest, and cover with plastic wrap directly touching the surface.
6. Allow the cream to cool completely.

Assemble the Tart

1. Place the cooled tart base on a serving platter.
2. Lightly brush or spoon the orange juice over the surface, distributing it evenly without soaking the cake.
3. Spread a generous layer of pastry cream over the base.
4. Wash and thoroughly dry the fruit. Slice the strawberries, banana, kiwi, and peach.
5. Arrange the fruit decoratively over the pastry cream, alternating colors and shapes.
6. If desired, brush the fruit with a thin layer of neutral glaze for extra shine and freshness.
7. Refrigerate until ready to serve.