Recipes

Summer Fruit Tart


While hot-from-the-oven chocolate desserts are truly indulging, they may be a little too heavy in the summer. Some of us may prefer something a little lighter. Summer is peak season for a variety of delicious, bright-hued fruits, from strawberries and blueberries to peaches and mangoes. They are great to have on their own and they also make the perfect filling for summertime tarts. Give this recipe a try and fill the tarts in with your favorite fruits!

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

What You Need:

  • Your favorite fruits
  • Chocolate, tempered
  • Gelatine (For fruit glaze, optional)

Sweet Pastry Crust

  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup granulated white sugar
  • 1 large egg, lightly beaten

Pastry Cream

  • 1 1/4 cups milk
  • 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1/4 cup granulated white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch

fruittart

What To Do:

Pastry Cream

  1. In a medium bowl, combine the sugar and egg yolks together.
  2. Mix the ingredients well. Sift the flour and cornstarch together then add to the egg mixture, mixing until you get a smooth paste.
  3. In a saucepan, bring the milk and vanilla bean just to boil. Remove vanilla bean, scrape out seeds and add the seeds to the egg mixture.
  4. Remove from heat and add slowly to egg mixture.
  5. Pour the egg mixture into a medium bowl and whisk constantly for 30 – 60 seconds until it becomes thick.
  6. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days.

Pastry Crust

7. Place the butter in a bowl and beat with a electric mixer until softened.
8. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.
9. Add the flour mixture all at once and mix until it forms a ball.
10. Flatten the pastry into a disk and cover with plastic wrap. Refrigerate for 15 – 30 minutes or until firm.
11. Lightly butter and flour the tart pans. Evenly pat the chilled pastry onto the bottom and up the sides of the pan.
12. Cover with plastic wrap and place in the freezer for about 15 minutes.
13. Preheat oven to 400 degrees F. To prevent the crust from puffing up, you can lightly prick the bottom of the crust with the tines of a fork. Bake crust for 5 minutes. Reduce oven temperature to 350 degrees F and continue to bake the crust for about 15 minutes. Set aside to cool.
14. Cover the crust with tempered chocolate, this will prevent the crust from getting soggy after pouring the pastry cream over. Refrigerate the crust for 10 minutes or until the chocolate hardens.
15. Pour pastry cream on crusts.
16. Decorate your tarts with your favorite fruits.

Fruit Glaze (Optional)
If you want to finish the tart with a nice glaze. You can dissolve a pack of gelatine powder over 1/4 cup of cold water and let it stand for a minute. Then add 1/4 cup boiling water and stir until it is completely dissolved. Add 1 teaspoon of sugar into the mixture. Refrigerate until mixture is the consistency of unbeaten egg whites (approximately 20 minutes) then pour over the fruits.

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