Sponge Tart with Custard and Fruit
Ingredients
Cake mixture
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups fine granulated sugar
Custard cream
- 1 1/4 cups milk
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 3 tablespoons flour
- 3 tablespoons starch
- 1 pinch salt
Jelly
- 1 small packet yellow jelly
- 1/2 cup hot water
For shaping
- Fresh strawberries
- Can of peaches
- Kiwi
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Prepare small tart molds with convex bottom, size 5 to 6 inches; grease them with butter or fat and flour them.
On a piece of parchment paper, sift the flour, baking powder, and salt.
In a small medium saucepan, place the milk and butter; put it on medium heat until the milk heats and the butter melts.
In the mixer bowl, place the eggs, sugar, and vanilla; attach the whisk attachment and turn on the mixer on medium speed for 8 to 10 minutes until the mixture becomes light yellow and foamy in texture.
Add the flour mixture with the milk and butter mixture; turn on the mixer on medium speed for a minute or until the flour disappears only.
Distribute the cake mixture in the molds to fill two-thirds.
Place the molds in the oven for 8 to 10 minutes until the cake is done.
Remove the molds from the oven and invert the cake directly onto a metal rack; let the cake cool completely.
For the custard cream: In a medium saucepan, place the milk and put it on medium heat until the milk boils.
In a deep bowl, place the egg yolks; add the vanilla and sugar, and using a hand whisk, stir until completely incorporated; add the flour and stir until incorporated with the egg yolks; add the starch and salt, and stir until the starch disappears; add the hot milk while continuing to stir until a smooth mixture forms; return the mixture to the saucepan, place it on the heat, and using a wooden spoon, stir until it boils and thickens; continue stirring for one or two minutes and let the custard cool completely.
Using a wide metal knife, fill the cavity in the cake pieces with a generous amount of custard and distribute the shaped fruits on the custard.
For the jelly: In a small bowl, place the jelly and hot water; stir until completely dissolved.
Using a wide brush, spread the jelly over the fruit pieces to cover them completely.
Place the sponge tart in the refrigerator for an hour then serve.
