Layered Tart

Layered tarts, also known as mille-feuille tarts, are a delicious variation of the classic tart. There may be different interpretations of this dessert, but I will propose a version that features a tart with layers of shortcrust pastry interspersed with custard cream and fruit. Here is the recipe with an Italian touch:

Ingredients

• For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold, cubed butter
  • 120 g of icing sugar
  • 1 whole egg + 1 yolk
  • A pinch of salt
  • Grated zest of 1 lemon (optional)

• For the custard cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of type 00 flour or cornstarch
  • 1 vanilla pod or 1 teaspoon of vanilla extract

• For the decoration:

  • Fresh fruit to taste (strawberries, raspberries, kiwi, etc.)
  • Icing sugar for dusting (optional)

Preparation

1. Begin by preparing the shortcrust pastry: in a large bowl, mix the flour with the icing sugar, salt, and lemon zest. Add the cubed cold butter and work the mixture with your fingertips until you have a sandy compound.
2. Add the whole egg and the yolk and work quickly to form a ball of dough. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
3. In the meantime, prepare the custard cream: heat the milk with the vanilla until it starts to simmer. In another bowl, whisk the yolks with the sugar until they become light and frothy, then add the sieved flour and mix until smooth.
4. Add the hot milk to the mixture of yolks, mix well, and return everything to a low heat. Continue to stir until the cream thickens. Once ready, transfer it to a container and cover it with cling film to prevent a skin from forming and let it cool.
5. Roll out the shortcrust pastry into several discs around 4-5 mm thick. Bake each disc in a tart pan at 180 °C until they become golden, about 15-20 minutes (remember to prick the base before baking).
6. Once the shortcrust pastry and cream are cool, proceed to assemble the layered tart: alternate a layer of shortcrust pastry with one of custard cream and, if desired, add a layer of fresh fruit.
7. Repeat the operation until all the layers are used up, finishing with a covering of cream and decorating with the fresh fruit cut into slices or pieces.
8. For a final decorative and sweeter touch, dust a little icing sugar over the fruit.

Curiosity

The layered tart is an evolution of the traditional tart with jam or cream, and is often prepared for special occasions or holidays, thanks to its refined appearance and rich flavor. You can play with the shapes of the shortcrust pastry discs and the choice of fruit to create always different and personalized presentations.