Red fruit tart

Preparation

1. The first thing we will do is mount the cream since we are interested that the machine has not worked before so that it is very cold. We put the butterfly in the glass. We add the cream together with the spoonful of cheese and, without programming time, we start speed 3 1/2. When it is assembled we take it out of the glass to put it in a bowl. Add the sugar and mix carefully with the spatula. We reserve the cream in the refrigerator.

2. To make the syrup, put the water, the sugar, the lemon juice and the vanilla bean in the glass. We program 7 minutes, 100º, speed 2. We put it in a bowl and let it cool.

3. Line a removable round mold with greaseproof paper, about 23 centimeters in diameter. We cut the cakes in half (or making them a little bigger if we want the cake to be a little higher). We lightly bathe one half of the cake and place it on the edge of the mold. We bathe another half and place it next to the previous one. And we repeat this step until we have created the entire perimeter of our cake. Then, also dipping the chopped cakes in syrup, we will line the base of the mold with them.

4. We put the mold in the fridge or even the freezer.

5. We put all the ingredients (sugar, milk, cornstarch and eggs) in the glass and program 7 minutes, 90º, speed 4. We put it in a bowl and let it cool.

6. When the pastry cream is cold, it will be time to assemble our cake.

7. We remove the mold from the freezer and place the pastry cream inside. On this layer of cream we put the whipped cream. We put the cake in the freezer for about two hours.

8. When we are going to present it, we remove the cake from the freezer and place all the red fruits that we have previously washed and dried on the cream. You can place them as you like, alternating them as I have done, all mixed ...