Frutti di Bosco Tart
https://easyhomemaderecipes.caThis recipe for Frutti di Bosco is not so sweet and is a refreshing dessert. Translated Frutti di Bosco means "fruits of the forest". Berries such as strawberries, blackberries, raspberries and blueberries top a delicate vanilla whipped cream cookie crust to make an amazingly light dessert.If you like desserts with creamy filling, then you should try my recipe for Italian Zabaione, Bombolini with Crema Pasticcera, or my Zeppole di San Giuseppe with Fabbri Cherries.
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Equipment
Ingredients
Crust
- ½ cup butter 1 stick
- 6 tbsp sugar
- 1 large egg
- ¼ tsp grated lemon
- 4 tbsp cold water
- 2 cups pastry flour see notes
- ½ tsp salt
- ½ tsp baking powder
- ½ cup all purpose flour for rolling dough
Cream
- 3 tsp Vanilla Pudding Mix powder variety
- 3 tsp powdered sugar
- 2 cups heavy cream
Fruit
- ¾ cup blackberries
- ¾ cup blueberries
- 1 cup strawberries halved or quartered
- ¾ cup raspberries
- ¼ cup icing sugar for decoration
Instructions
- Cream the sugar and butter in the bowl of a stand mixer fitted with a paddle.½ cup butter, 6 tbsp sugar
- Add eggs and mix.1 large egg
- Add cold water and mx. The mixture will look like porridge, but don't worry it will come together.4 tbsp cold water
- Add grated lemon, pastry flour, salt, baking powder and mix until a dough forms.¼ tsp grated lemon, 2 cups pastry flour, ½ tsp salt, ½ tsp baking powder
- Heat oven to 350℉. Roll out dough onto a floured surface and knead until the dough comes together. Use a pastry scraper to help turn the dough. Roll out to ¼" thick round piece. Then carefully pick up the dough and place it on your tart pan. Gently press the dough onto the surface and around the sides. Cut off any excess dough around the top edge. Prick the bottom with a fork and place in oven for about 15 minutes. Let cool completely.½ cup all purpose flour
- For the cream filling, place ingredients in a bowl and whisk until stiff peaks form. Use a piping bag or spoon to cover the bottom layer of the tart. Place in refrigerator to set for about 2 hrs.3 tsp Vanilla Pudding Mix, 3 tsp powdered sugar, 2 cups heavy cream
- Wash and dry berries. Cut strawberries and begin to place the berries strategically over the cream topping filling all the white space. Refrigerate until ready to serve.¾ cup blackberries, ¾ cup blueberries, 1 cup strawberries, ¾ cup raspberries
- Sprinkle icing sugar on top of the tart before cutting and serving. Use same day or next day.¼ cup icing sugar
Notes
Top Tips
Make sure that you use a fork to prick the dough before you place it in the oven to bake. Puncturing the dough will allow trapped air to escape and prevent your dough from puffing up. Sometimes the dough will puff up even after your prick it with a fork. You can gently push it down with the bottom of a glass or your hand. If your cream filling is to runny add a little more pudding crystals until you get the right consistency. When washing your berries, make sure that you all them to dry. Towel drying them is also an option. You don't want water seeping into your filling and thinning it out.Pastry Flour
The tart in this recipe uses pastry flour. If you don't have pastry flour you can make your own. To make pastry flour, you'll need the following:- 1 cup all purpose flour
- 1 tbsp of corn starch
Nutrition
Serving: 1Calories: 528kcalCarbohydrates: 51gProtein: 8gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 121mgSodium: 301mgPotassium: 264mgFiber: 6gSugar: 20gVitamin A: 1308IUVitamin C: 18mgCalcium: 83mgIron: 2mg
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