Today, 17th of May, is Norway’s national day! Hip Hip hurray. Last year, my fiancé and I, celebrated this day with my sister in Norways capital, Oslo. This was the first time I had ever celebrated this day in Norway since I moved to Italy at the age of 5. Even though, we celebrate it here in Italy as well, the celebrations are on a high in Norway. It was such a great day last year. The sun was shining and everyone was getting ready for the festivities. My sister and I had prepared two cakes the day before, that we would eat with friends later in the day. So since last year was so great, I had to make something that would make today great as well. So fruit tart it is! This tart is very common here in Italy, so I thought, why not mix the two countries together and make a traditional italian fruit tart with the colors of the Norwegian flag.

Ingredients:

For the crust:

1 1/4 cups flour

1/4 cup of Granulated Sugar

1  teaspoon lemon zest

A pinch of salt

1 teaspoon of vanilla extract

1 teaspoon of baking powder

113 g butter(room temperature)

1 egg

For the vanilla custard:

560 ml milk

60 ml flour

60 ml sugar

3 egg yolks

Zest of half a lemon

1 tsp of vanilla extract

Fruit of choice for decoration

How to:

Start by making the custard. Mix all the ingredients to a saucepan. Cook on medium heat until the custard thickens. Strain the custard to get rid of any lumps. Cover with plastic and refrigerate until cold.

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In a bowl, mix the ingredients for the crust until you get a smooth dough. Wrap in plastic wrap and leave to rest in the fridge until the custard has cooled completely down. If your dough is sticky, add more flour.

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Grease and flour a tart pan. Roll out the dough and transfer to the pan. If you have any left over dough, you can make portion sized tarts with it.

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Bake at 150°C until golden brown.

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Add custard and evenly distribute.

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Arrange the fruit the way you prefer. I chose to use berries this time to go with my color scheme.

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If you are going to serve within a day, you can leave it as is. If not you should cover the fruit with some “cake gel” as they call it here.

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