Fresh Fruit Tart with Crème Pâtissière

Want to make a effortlessly chic showstopper dessert? If so I have the recipe perfect for you to try out and it looks as though it was made and decorated in a Patisserie. I thought I would share this amazing fresh fruit tart with my favourite recipe for Crème Pâtissière. It’s light, super indulgent and definitely up your street if you love fruity, summery desserts. Enjoy and have a great weekend!

fresh fruit tart

fruit tart slice

pastry making

creme patisserie

Sweet Shortcrust Pastry (Pâte Sucrée)-

250g of plain flour + more for dusting

120g of unsalted butter, chilled and cut into smallish cubes

80g of caster sugar

1 teaspoon of lemon zest

Good splash of pure vanilla extract

1 large egg

Easy Crème Pâtissière-

500ml of whole milk

Good splash of pure vanilla extract

2 large free-range eggs, at room temperature

100g of caster sugar

50g of strong flour

16g of custard powder

For the Crème Diplomat-

150ml of double cream, lightly whipped to soft peaks 

Topping/Decoration-

Fresh fruit, anything you like: fresh strawberries, raspberries, blueberries, kiwis…

1 tbsp of apricot jam, boiling hot for glazing tart

fruit tart

Method- 

1. To make the pastry: Sieve the flour into a large mixing bowl. Add the chilled, cubed butter and using your fingertips rub the butter into the flour until you have a light, airated breadcrumb mixture. Add the lemon zest and sugar and mix through. Now add the egg and vanilla and mix until you have soft dough. Wrap in cling film and place in the fridge to chill for 30 minutes.

2. To line the tin, lightly dust a clean work surface with a little flour. Roll the pastry out, rotating the dough on each turn, until you have a round piece of pastry about a pound coin thickness. Preheat your oven to 180 degrees C Fan. Wrap the pastry up onto the rolling pin and gently place into the tin. Press in fully, making sure the sides are fully compact. Prick the base with a fork, then line the pastry case with parchment paper and baking beans. Blind bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or until the pastry is coloured. Leave to cool completely.

3. For the Crème Pâtissière: Boil the milk and vanilla gently in a saucepan. In a separate bowl, whisk the eggs and sugar  until smooth. Sift in the flour and custard powder and whisk until smooth. Pour half the boiling milk and whisk, then return the custard mix back to the remaining milk on the hob. Stir until you have a really thick mixture. Then spread out into a tray, cover with cling- to prevent a skin forming and leave in the fridge until cold.

4. When your ready to construct the tart, in a mixing bowl add all the creme pat. Then gently fold in the whipped cream. Spread this mixture into the prepared pastry case. Then top with any fruit you like- I went for an assortment of different berries. Then glaze with the boiling apricot jam. Serve chilled.

 

Thanks for reading and enjoy your weekend! jess

 

121 thoughts on “Fresh Fruit Tart with Crème Pâtissière

  1. Wow! A seriously lovely cake & I’d be hard pressed, to find anything which says ‘Springtime’ more than your flan. Creme Pat and I are friends from way back. when I did my module in pastry class I was making it at home by the bucket load before exams, much to my sweetheart’s delight!

    • Hi Alice! Really pleased you like the recipe! I actually made this as practice for my upcoming pastry exam in a few weeks- so fingers crossed it goes as well! I’d always thought Creme pat was seriously hard to make- but it couldn’t have been simpler! 🙂 xx

  2. Oh Jessica this is one of my preferred cake… In order to let it last, I always start eating the fruits, after comes the creme patisserie and finally the crust… You did a great job, the shape of the crust is perfect and the decoration you’ve made with fruit is perfect!

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