Fruit Salad Tart. Photography: Adi Shilon
Fruit Salad Tart. Photography: Adi Shilon
Recipe

Ofra Kidar’s Favorite Fruit Salad Tart

Their favorite dish: Ofra Kidar likes baked goods and fruit salad. Adi Shilon combined the two and made a particularly delicious fruit salad tart

If you hear Elvis’s voice in the streets of kibbutz Be’eri then you know someone’s calling Ofra – that’s how much she loved Elvis. Ofra, mother to Elad, Oren and Yael, who has special needs and sees Ofra as her entire universe.

Ofra, grandma to her seven grandchildren who she loved taking on walks through Be’eri’s badlands, or shopping at the mall, or to sit and play board games with the freezer stocked full of their favorite ice cream. When asked, they share that when they get older, they want to be just like Savta Ofra.

The kibbutz’s petting zoo is Ofra’s lifelong project, specifically in the last decade, and she was a huge inspiration for the young men and women who work with her – all of whom admired her so much.

An athlete at heart, Ofra loved to swim during the hot summer days and her daily walks are never missed. Ofra loved pastries, a good quiche and never sayed no to fruit salad which she made fresh, every Saturday, for Yael to enjoy.

On Oct. 7th Ofra left her home on her daily walk and never returned. She was kidnapped by Hamas and was held hostage until her murder in Gaza.

Ingredients for Fruit Salad Tart

For Sabina Waldman's crispy dough (you can also use ready-made dough):

  • 10.6 (300 grams) white flour
  • 7 oz (200 grams) butter cold, cut into cubes
  • 5.3 oz (150 grams) confectioner's sugar or regular sugar
  • 1 tablespoon vinegar neutral, or lemon juice
  • 1 teaspoon Salt fine
  • 1/2 teaspoon ground cardamom
  • grated orange peel from half an orange

For the cream:

  • 1.1 lbs (500 grams) milk
  • 7 oz (200 grams) Sugar
  • 1/4 cup (40 grams) cornstarch
  • 6 egg yolks
  • grated orange peel from one orange
  • 1/2 teaspoon ground cardamom (you can use vanilla instead)
  • 1 swig Orange Liqueur (optional)
  • 3.5 oz (100 grams) butter

Also:

  • seasonal fruit what ever kind you like
  • apricot jam partially melted (runny)

Instructions

Prepare the tart shell:

  • 1. Mix everything in a food processor in short pulses until you reach a crumbly mixture. Transfer to a surface lined with plastic wrap, form the crumbs into a dough and shape as round and flat as possible. Wrap well in plastic wrap and chill in the fridge for at least an hour.  

  • 2. Roll your dough out (if it's too stiff, let sit for a moment to warm up a bit) and press it into the tart pan. Chill in the freezer for half an hour. Line the chilled shell with parchment paper or tinfoil, fill with pie weights, and bake at 356F (180C) degrees on fan/turbo/convection for about ten minutes. Remove the pie weights and continue baking until golden. Set aside to cool.  

Prepare the cream:

  • 3. Bring the milk to the boiling point. Beat the egg yolks well and mix them with the sugar, cornflour and orange zest. Temper the eggs by pouring ladlefuls of hot milk into the eggs while whisking constantly. Return the whole mixture back to the pot and continue to cook and mix on medium-low heat for about two minutes until it begins to bubble and thicken. Remove from the heat, mix until combined with the butter and the cointreau. Pour into the cooled tart shell, cover with plastic wrap and place in the refrigerator until completely cooled and set.

  • 4. Arrange the fruit on top of the chilled pastry cream, coat with melted jam and serve.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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