Date: Friday 23rd September 2016
Fruit tarts are the perfect dessert; light, refreshing and they only take about 30 minutes to make!
Here we have two variations! However, there are no rules to fruit tart making - you can fill with anything you desire.
2 Tbsp Desiccated Coconut
2 Tbsp Pomegranate Seeds
4 Egg Yolks
60g Caster Sugar
2 tsp Cornflour
Make the pastry using our shortcrust recipe and leave to one side
Mix the egg yolks and sugar together, before adding the cornflour and flour to make a paste.
Heat the milk in a saucepan and whisk thoroughly into the paste
Once combined, pour into the saucepan and heat - whisking constantly until it becomes thick.
Place to one side. Meanwhile, roll the pastry between two clingfilm sheets until the pastry is desired thickness.
Cut out with cookie cutter and place in a lined mini tart tin and prick the bottom with a fork, repeat until all the pastry is gone.
Here – you can either fill with crème patisserie and bake or bake the pastry before filling with crème patisserie. This will give two different textures.
Either way – bake for 15 minutes on 180C
Allow to cool and top with desiccated coconut, cubed mango, pomegranate seeds and passionfruit.
1 tsp Vanilla Essence
Make the pastry using our shortcrust recipe
Roll between two sheets of clingfilm and line a tart tin
Bake for 15 minutes on 180C before removing and allowing to cool
Mix custard, mascarpone and vanilla essence together and place in the pastry
Top with fruit and serve.
Perfect for those 'I need a dessert pronto' moments.
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