I already shared with you the recipe of the perfect sponge biscuit and now I want to recommend you this fruit tarte. Perfect for summer and if you like you can add some cream on it for an even more delicious combination.
Preheat the oven 175° C, ventilation
Grease the mini tins with butter and sprinkle with flour.
Separate the egg whites from egg yolks.
Grate the lemon zest.
In a separate bowl, mix the flour with the cornstarch and baking powder.
Beat the egg whites with 50 g sugar until stiff.
In a different bowl, create the egg yolk cream:
mix the egg yolks with the lemon zest, add the lemon juice from half of the lemon together with the remaining sugar (60g) and vanilla sugar, and mix around 4-5 minutes until a creamy mixture forms.
Carefully, fold the egg whites into the egg yolk mixture with a pastry spoon.
Sift the flour mix over the top and fold in carefully.
Fill the tins with the fluffy cream and bake for 12-15 minutes.
Make the custard as indicated on the sachet and when done, cover it with plastic wrap and put it in the fridge.
When the dough is baked, remove from the tins and cool on a wire rack.
When the custard is cold and the sponge biscuit cooled, fill the sponge biscuit with the custard.
Garnish with as much fruit as you like!