Custard ingredients:
2 egg-yolks
50 gr. (2 oz) of sugar
1/4 of liter (1/2 pint) of boiled milk
1 tablespoon of maize starch
1 orange
1/2 shot of rum
1 sachet of vanillin

Custard preparation:

Beat the egg yolks with the sugar and maize starch, then slowly add the milk and vanillin, mixing well but gently.
Put mixture in a pan, boil over low heat until it to thickening, then add the rum, stirring gently, then leave to cool.

Jam tart ingredients:

 250 grams (11 oz) of fine-ground flour125 grams (5 oz) of butter100 grams (3.5 oz) of sugar2 egg yolks1 tablespoon Marsala (or Rum)1 lemon2 sheet of gelatinVarious fruit (banana, kiwi, strawberries, grapes, orange etc.).1 pinch of salt

Jam tart realization:

Wash the fruit and dry it, then cut it into thin slices and place in a bowl with the lemon juice to prevent the oxidation.
Put the flour in a bowl, the butter, sugar, egg yolks, marsala, the grated lemon zest, a pinch of salt.
Mix all the ingredients and work the dough quickly, shape a ball, put it in a plastic bag (freezer bag) and place in the refrigerator for 30 minutes.
After the time, roll out the dough and place it in a baking pan previously buttered, adjusting and cutting the excess dough.
Put the baking pan in a preheated oven at 180 ° C (350 ° F) for about 20 minutes and pay attention so that the dough remain crumbly and do not too dry.
Remove the pan from the oven, place the jam tart on a tray, to spread over it the custard and garnish with fruit to chopped and slices​​.
Put the gelatine in hot water for 2 minutes, squeeze it and let it dissolve in a small pan.
Brush the fruit tart with the obtained gelatin.


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