Sponge Tart with Fruit and Custard
Ingredients
Cake mix
- 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
- 3/4 cup fine-grained 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
- Pinch of salt
Jelly
- 1 small packet yellow jelly
- 1/2 cup hot water
Fruit topping
- Fresh strawberries
- Can of peaches
- Kiwi fruit
Preparation
Position the rack in the middle of the oven and preheat to 180°C.
Prepare small tart pans with domed bottoms (5-6 inches) by greasing with butter and flouring.
On a piece of parchment paper, sift together flour, baking powder, and salt.
In a small saucepan, combine milk and butter; heat until milk is hot and butter melts.
In a mixer bowl, place eggs, sugar, and vanilla; beat on medium speed for 8-10 minutes until light yellow and fluffy.
Add the flour mixture and the milk-butter mixture; mix on medium speed for 1 minute until flour disappears.
Pour the batter into the pans, filling them two-thirds full.
Bake for 8-10 minutes until the cake is done.
Remove from oven, invert onto a wire rack, and cool completely.
For the custard: In a medium saucepan, heat milk until boiling.
In a deep bowl, whisk egg yolks with vanilla and sugar until combined; add flour, then starch and salt, whisking until smooth; add hot milk while stirring, return to saucepan, cook while stirring until it boils and thickens, continue stirring for 1-2 minutes, then cool completely.
Using a wide knife, fill the cavity in the cake with generous amounts of custard and arrange the fruits on top.
For the jelly: In a small bowl, dissolve the jelly in hot water by stirring.
Using a brush, spread the jelly over the fruits to cover completely.
Refrigerate for an hour then serve.
