Ingredients
- 150 g flour 00
- 150 g of flour Manitoba
- 180 g of sugar
- 100 g of seed oil
- 150 g of water
- 80 ml of milk
- grated zest of one lemon
- Juice of one lemon
- a packet of baking powder
- peach and lemon juice to the syrup
- 250 g strawberries
- 4 kiwi
- custard
Method
1- Prepare the ingredients on the work surface, sifting flour and yeast. Mix all the ingredients for the base with the help of a whip.
2- Pour the mixture into a mold for tart diameter 32 cm, buttered and floured previously.
Bake at 180 ° for 30 min in a static oven. When the cake is ready, pull out and let it cool on a wire rack for dessert.
3- Prepare the pastry cream (the recipe is recommended for twice the amount required) and allow to cool. Meanwhile soak the base with a soft peach and lemon juice to. Fill the base of the tart with pastry cream, cover the cake with kiwi sliced not too thick.
4- Complete the decoration with strawberries.
