Crostata ai Fritti di Bosco (Berry Tart)

It's glossy, colourful, and almost too pretty to eat. It's a go-to in Italy for a good reason. Whenever we're visiting Alessio's family or friends, we love stopping by the bakery to pick one up, either as a sweet offering for a dinner party or as a breakfast treat alongside a tray of pasticcini. While it might not be as globally famous as tiramisu or cannoli, Crostata di Frutta is a true Italian favourite, especially in the spring when strawberries, raspberries, and blueberries start popping up at the farmer's market.

Makes 6 servings

Ingredients:

For the crust

• 6 tablespoons unsalted butter, very cold
• 1 cup (120 g) all-purpose flour, sifted
• 2 cup (60 g) powdered sugar, sifted
• Zest of /2 lemon
• 1 egg yolk

For the cream custard

• 1 cup (240 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 1 tsp vanilla bean paste
• 3 large egg yolks
• 1/3 cup (66 g) granulated sugar
• 2 tbsp cornstarch

For the topping

• 1 cup (145 g) strawberries
• 1 cup (125 g) raspberries
• 1 cup (140 g) blackberries
• 1 cup (150 g) blueberries

Special Equipment

• 14-inch (35 cm) rectangular tart pan
• Food processor
• Rolling pin
• Pie weights or beans

Method

1. To make the crust: Cut the cold butter into cubes. Add the cubed butter and sifted flour to a food processor and blend until a sandy, crumbly mixture is formed.
2. Add the butter mixture, the sifted powdered sugar, and lemon zest to a large bowl.
3. Add in the egg yolk and lightly knead the dough until it forms a ball. Don't overdo this because you don't want the heat of your hands to warm up the butter and pastry.
4. Flatten the dough into a small disk and wrap it in plastic wrap. Set in the fridge to chill for 30 minutes to 1 hour.
5. To make the cream custard: Warm the milk and heavy cream in a large saucepan over low heat. Add in the vanilla bean paste.
6. Once the mixture is frothy and almost boiling, turn off the heat and allow to sit for about 5 minutes.
7. Meanwhile, whisk together the egg yolks and sugar in a large bowl to make a smooth cream.
8. Add in the cornstarch, stirring to combine.
9. Add the egg mixture to the milk mixture, whisking to mix thoroughly.
10. Heat on low and stir continuously, while thickening the mixture, 5 to 7 minutes.
11. Once thick, pour the custard into a large dish or bowl, cover with plastic wrap, and allow to cool to room temperature. Then place the custard in the fridge for 1 hour.
12. While the custard is chilling, butter and flour the tart pan and preheat the oven to 350°F (180C).
13. Remove the pastry dough from the fridge and place it on a lightly floured surface.
14. Use a rolling pin to roll out the dough to the length and width of your tart pan, making sure it's about 44- to 1/2-inch (0.5 to 1 cm) thick.
15. Press the dough into the tart pan and use a fork to prick the base and around the edges.
16. Blind bake the crust by filling it with parchment paper and pie weights (or dried beans). Bake for about 20 minutes, or until golden.
17. Remove from the oven, remove the paper and weights, and allow the crust to cool.
18. Once fully cooled, spoon the chilled custard cream into the crust.
19. To prepare the topping: Clean the fruit and either leave it whole or slice it. Place it on top of the tart to fully cover the custard. Serve!