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Fruit tarts

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Ingredients

Adjust Servings:
175g Plain flour
Pinch of salt
62g Unsalted butter
62g Caster sugar
1 Egg yolk
1 yolk for sealing the pastry
Crème Patisserie
250ml Full fat milk
5ml Vanilla extract
3 Egg yolks
60g Caster sugar
25g Plain flour
Toppings
200g Strawberries
50g White currants
50g Red currants
50g Blackberries

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Fruit tarts

Fabulous fruit tarts – Richard Bertinet

A fruity pastry dessert with a creamy crème patissière.

Features:
    Cuisine:

    Ingredients

    • Crème Patisserie

    Directions

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    This delicate pastry dessert with its creamy custard and fresh fruit would be a delight on any afternoon tea selection. This recipe from Richard Bertinet gives you freedom to experiment with different fruits depending on the season and what fruits you may have in the house

    Steps

    1
    Done

    Preheat the oven to 190c / 350f / Gas 5, lightly grease and flour 12 x 8cm / 3 ¼ in loose bottomed tins.

    2
    Done

    Add the sugar, mix the egg and egg yolk together, add to the mixture, gently mix with a dough scraper or spatula until the dough comes together in a ball.

    3
    Done

    Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square to make it easier to roll out.

    4
    Done

    Place the dough in the fridge to chill for an hour minimum, preferably overnight.

    5
    Done

    Remove the pastry from the fridge and lightly flour a work surface, roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. rest in the fridge for 30 minutes.

    6
    Done

    Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk and place back in the oven for 8 minutes

    7
    Done

    For the crème patisserie, place the milk vanilla (seeds and pod if using) into a large saucepan and warm through.

    8
    Done

    Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.

    9
    Done

    To make up the fruit tarts, spoon the crème patisserie in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, red currants, or white currants and black berries.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Hannah Jackson

    I love these fruit tarts the first time i made these was in school and they didn't come out as good as i would of liked but i think thats because i didn't have a lot of time, so i tried again at home and they were 10times better the pastry cases were blind bake much better and the crème patissière was silky smooth. The best part was my 9 year old brother who never seems to like anything that is a little experimental with flavour and texture really like them. I guess that shows how delicious they are.

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