Thousand fruit tart
Desserts from Italy
translated by Italian with
Here's a summer recipe and fresh just for you!
In a saucepan pour a liter of milk. Add the vanilla extract so that the aroma can pass the cream. Porta a boil: while the temperature of the milk is raised, break 3 eggs and divide the egg yolks from the whites.
Mount the egg yolks with sugar until the mixture becomes puffy and fluffy, then add the flour. In another saucepan, pour the cream obtained amalgam and the flush milk.
Continue to stir the custard into focus very sweet, until it begins to obbollire, then remove it from the heat and let it cool.
Line the molds for tarts, cutting the excess dough edges. Prepare the cream and decorate with fruit at will.