Fruit Tart with Pastry Cream

Method

1. Prepare the shortcrust pastry. Separate the egg yolks from the whites. You will need 2 yolks and 1 whole egg. Place the flour in a fountain shape on a work surface. Add the eggs, sugar, and grated lemon zest. Start mixing with your hands, then add the softened butter (like a pomade). Continue pressing and incorporating everything. If the dough seems too floury, add a drop of milk. Wrap in plastic wrap and refrigerate for at least one hour.
2. Prepare the pastry cream. Beat the yolks with the sugar and a splash of milk to make an emulsion. Add the sifted rice starch and corn starch, and emulsify again. In a saucepan, heat the milk with the lemon peel (removed with a peeler) and vanilla over low heat until boiling. Remove the lemon peel. Pour the emulsion into the hot milk, stirring constantly with a ladle. Then refine with a whisk until smooth and thick. Transfer to a container, cover with plastic wrap in contact, and let cool.
3. Roll out the chilled dough and line a tart mold. Prick the bottom with a fork. Place the lined mold in the freezer for 20 minutes. Then bake immediately in a preheated oven at 170°C (fan) for about 25-30 minutes, or until golden.
4. Let the tart shell cool completely.
5. Spread the cold pastry cream evenly over the cooled tart shell.
6. Decorate with fresh fruit of your choice.
7. Optionally, apply a layer of gelatine (I used Decora gelatine) to give shine and protection to the fruit.