Crostata di Frutta


For the pastry

500g flour

250g unsalted butter, cubed

80g sugar

4 egg yolks

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 teaspoon of salt

For the custard

290ml milk

1 1/2 tsp vanilla extract

3 egg yolks, slightly beaten

70g cup of sugar

15g flour

600ml whipping cream

For the topping

Fruit including strawberries, raspberries, blackberries or orange pieces.


1. Take large bowl and cream together sugar with egg yolks. Add cubed unsalted butter, which has reached room temperature. Add lemon zest, salt and vanilla extract.

2. Using a fork, fold the flour into the mixture. When it starts coming together, use your hands to shape into a ball.

3. Gently kneed the dough with your fingertips. Wrap in in cling film and place in fridge for 30 minutes.

4. Roll pastry into a circle, then placeplacing inside a 9” tart tin.

5. Form extra door into rope shape, then place around the edge of tart tin, pressing down to make the sides.

6. Prick the dough, cover with parchment paper and weigh down with baking beans or pie weights.

7. Bake at 190 C for approximately 10 minutes – or until the dough is baked. Keep a close eye on the dough while it cooks.

8. For the custard, makes flour, sugar and the egg yolks until smooth.

9. In a saucepan, bring milk to the boil before adding flour, sugar and egg mixture and whisking. Bring to boil again.

10. Simmer for two minutes, to thicken the contents , then stir in vanilla extract. Leave to cool in a bowl.

11. Whip the cream until thick, before pouring into the cooled custard mixture and gently combine. Leave in the fridge until ready to assemble.

12. Fill pie case with custard and top with fruit.