Fresh Fruit Tart

Fresh Fruit Tart

  • Servings: 8 slices
  • Difficulty: Easy
  • Print
December has already started and it is the season for fresh strawberries. This weekend, I decided to make Fresh Fruit Tart. I considered using fresh strawberries, mulberries, kiwi and dragon fruit for the topping.

Ingredients

For Pastry Crust

– Maida (all purpose flour) – 200 gm
– Unsalted Butter – 150 gm
– White sugar – 50 gm
– Salt – 1/8 tsp
– Egg – 1
– Cold water – 2 tbsp

For Pastry Cream

– Milk – 300 ml
– Egg yolks – 3 nos
– Maida – 20 gm
– Corn flour – 20 gm
– Vanilla extract – 1 tsp

For Topping

– Strawberries – 15 nos
– Kiwi – 2 nos
– Dragon Fruit – 1 no

For Glaze

– Corn flour – 1 tbsp
– White sugar – 50 gm
– Water – 1 cup

Directions

For Pastry Crust

  1. In the food processor bowl, take maida. Add sugar and salt
  2. Cut cold butter in 1/2 inch cubes and add to maida
  3. Lightly beat the egg and add to maida
  4. Turn on the food processor and pulse it until all the ingredients just come together and forms the texture of small granules. If necessary, add 1 tbsp of cold water (if mixture is not coming together)
  5. Take out the mixture and place on the clean working platform. Bring all the ingredients together to form a ball. Do not over work the batter otherwise pastry crust will not be light after baking.
  6. Flatten the ball in the form of the thick disc, cover it with cling wrap and keep in the refrigerator for 30 minutes
  7. Take 8-9 inch tart mould with loose bottom. Grease it with butter
  8. Remove the pastry disc from the refrigerator and roll it on the clean working platform using rolling pin. The size of the rolled pastry should be at least 3-4 inches more that the diameter of the tart mould (Instead of flattening using rolling pin, I placed the pastry ball in the mould and flattened it evenly using fingers and palm while raising the pastry over the edges of the mould.)
  9. Transfer the rolled pastry in the mould, press lightly with fingers along the inside edge of the mould and cut excess of pastry hanging over the mould top using knife.
  10. Keep the pastry along with mould in the freezer for 15-20 minutes
  11. Pre-heat the oven at 200 degrees centigrade
  12. Take out the pastry and mould from the freezer, prick the bottom of the pastry.
  13. Bake the pastry in the oven for 5 minutes at 200 degrees centigrade
  14. Reduce the temperature to 180 degrees and back until crust turns light brown (around 15-17 minutes)
  15. Turn the oven off, take out the baked pastry and allow it to completely cool
  16. While crust is warm, apply either apricot glaze or lightly beaten egg whites on the inside surface of the crust. This prevents the crust becoming soggy once pastry cream is poured inside the crust
  17. Once cooled, remove the bottom of the mould
  18. While pastry crust is getting cooled, prepare pastry cream

For Pastry Cream

  1. Separate egg whites and yolks
  2. In a bowl, take 3 egg yolks and mix well with sugar
  3. Sift maida and corn flour in the egg yolks and mix well until smooth paste is formed
  4. In the sauce pan, bring the milk to just boil (until milk starts foaming up)
  5. Remove the sauce pan from heat and pour small quantity in the egg yolk mixture while whisking constantly. This is called tempering of the egg yolk mixture
  6. Slowly add the remaining milk in the egg yolk mixture while continuously whisking
  7. Pour back the above mixture in the sauce pan and keep it on the gas stove on medium heat.
  8. Whisk continuously (this will avoid curdling of the egg yolk mixture) until the mixture thickens with the custard like smooth consistency (around 1 minute or so). Whisking continuously will also help avoid any lumps being formed
  9. Remove it from the heat and allow it cool completely. Cover the surface of the pastry cream with cling wrap to avoid formation of the skin
  10. Once cooled, add vanilla extract and mix well.

For Glaze

  1. In a small pan, take sugar, corn flour and water
  2. Bring the mixture to boil
  3. Remove it from the heat and allow to cool completely. The mixture will be slightly thickened

Assembling the tart

  1. In the cooled pastry crust, spread the pastry cream evenly
  2. Slice the strawberries, kiwis and dragon fruits
  3. Arrange the fruit slices on top of pastry cream in concentric circles or any other decorative form
  4. Using pastry brush, apply cooled glaze on the surface of the fruits. This glaze bring shine to the surface of the fruits as well as prevents the fruits from turning stale
  5. Store the tart in the refrigerator until served.
  6. We can use any other fruits of your choice as well.
Rolled crust inside the tart mold
Baked pastry crust
Pastry cream getting thickened
Ready and cooled pastry cream
Assembled Tart
Glaze applied on the tart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.