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!
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
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! 
Woww super joli gâteau!! so nice and look so delicious!
I really like tis simple and easy cake and so nice as well!
Chantal
Bonjour Chantal! Merci beaucoup- vous êtes si gentil! C’était très délicieux. 🙂 xx
Such a pretty tart: fresh, creamy and filling, simple perfection!
Thank you Gintare! 🙂 xx
This looks incredible. LOVE creme pat!
Thanks- it was really good! 🙂 xx
Beautiful! Absolutely looks professional, yet you make it seem so approachable and easy! 😀
Thank you Shelley! 🙂 xx
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
What a stunning dessert, it’s the sort of dessert I crave in the spring and summer time (or any time of year, actually) Dying to try some right now!
Thanks Aimee! 🙂 xx
Perfection! So beautiful and fresh. We’re having a party on Sunday, gives me an idea. Thanks 🙂
Thanks Kathy! 🙂 xx
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!
Thanks Margherita! 🙂 xx
Wow! This is stunning Jessica! Love all the pretty fresh fruit – this is the perfect summer dessert 🙂
Thanks Kelly! 🙂 xx
What a gorgeous fruit tart! The fruit is so beautifully arranged on top! Love it!
It looks delicious! Love all of the fresh fruits! Pinning!