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1
Mix softened butter with flour, baking powder and salt
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2
Add egg yolks and knead
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3
Grate lemon skin and orange skin on the mixure
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4
Add one or two tablespoon of milk until the dough is soft but not sticky
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5
Wrap the dough in cellophane and let it rest in the fridge for half an hour
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6
In the meantime prepare the pastry cream: Mix flour, corn flour and sugar
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7
Slowly add warm milk and vanilla extract
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8
Put everything on medium heat and let it boil until it thickens (3 minutes more or less).
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9
Custard is ready.
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10
Take off the dough from the fridge and roll it out (~1/1,5 cm), put it into a greased tart tin and poke holes on the bottom using a fork.
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11
Use the fork to press the borders too.
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12
Cover the dough in baking paper and put beans in the center (to avoid it grows too much)
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13
Bake at 180C for 20 minutes
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14
Let the tart cool down, then fill the center with the prepared pastry cream
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15
Prepare the glaze mixing all the ingredients and heating until melted, let it cool it down for a while
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16
Cut fruit into pieces and put them on the pastry cream layer (trying to be artistic ^^)
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17
Brush a thin layer of glaze over the fruits and refrigerate before eating!
