Fruit Tart

Beautiful strawberries, pastry cream and jam hanging out in the fridge. That calls for fruit tarts please! You can fill it with any fruit, blueberries, kiwi, dragonfruit, citrus!

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Ideally, you’d want to make the pâte sucrée (sweet tart crust) the day before, let it chill, roll, freeze, cut and line then freeze again.

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Processed with VSCO with e5 preset
Processed with VSCO with e5 preset
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Pâte Sucrée

Yield: ~ 6 5cm tarts

Ingredients:

150g All Purpose Flour
63g   Icing Sugar
75g   Unsalted Butter, cold and cubed
1 ea  Egg

Rubbing by hand or using a mixer with a paddle attachment, mix flour, icing sugar and butter together in a bowl until the butter has coated the flour
Stir egg into mixture until it forms a paste
Wrap in plastic wrap and chill until firm
Place enough dough in between two pieces parchment paper and roll until 1.5-2mm thick
Freeze on a flat tray
Punch out circles with a cutter to fit the size of the tart mold (I usually cut about 1-2cm larger than the diameter as you have to account for the height of the mold) – dough can be rerolled once, afterwhich it’ll become tough
Line pliable, but cold dough circles in the tart mold (too cold and it’ll be brittle and break, too soft and it’ll be too sticky to work with and try not to dust with flour as it makes your tart dry)
(Any leftover dough can be frozen if wrapped properly)
Dock with a fork to prevent shrinkage (prick the surface)
Freeze lined tart molds
Preheat an oven to 175C/350F
Prepare baking beans or pie weights for blind baking the tarts – either wrap beans in plastic wrap that’s oven safe or line the surface of the tart with parchment enough to cover the raw tart
Blind bake tarts straight from frozen for 10 minutes
Remove pie weights/baking beans and continue baking until golden ~ 10 minutes (oops, mine’s a little dark. you’d want one shade lighter)
Cool then remove from the tart mold

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Processed with VSCO with a6 preset

To assemble, prepare pastry cream and jam that you can find from the strawberry galette post!

Assembly:

Melt white chocolate or dark chocolate and brush tarts (this is to prevent it from become soggy in the fridge)
Spread 1 tbsp strawberry jam at the bottom of the tart
Spread 2 -3 tbsp pastry cream on top of jam (enough to cover and fill to the brim)
Assemble washed and cut strawberries on top of the pastry cream
Decorate with mint leaves
Chill for an hour before serving

Happy baking!!