Monday, 25 August 2014

The Best Fruit Tart You Would Ever Have

Why did I make a Fruit tart ?  Partly ,because it sounded like a delicious idea that everyone could get behind and do , but mostly because I love desserts and fancied something light but yet satisfying.  Also , I didn't want to guilty after having four  so my excuse is that they are really addictive and there's fruit on them  . This berry tart which I am calling a fruit tart because I don’t know what to box you can put it in. Use whatever fruits are ripest and freshest and most deliciousest and YOU shall be rewarded!

You could also, get a bit  fancy a add different extracts to the pastry cream  such as vanilla , almond, coconut, orange, rum, or even an ounce of chocolate melted with the half-and-half ( which is 1/2 of milk and 1/2 of double cream ) for a chocolate pastry cream! Now that would taste amazing . Wow  can you imagine a chocolate orange tart ! and then you can play with fruit combinations to come up with a whole range of different fruit tarts: Banana Pudding tart; Creamsicle tart; Strawberry Chocolate tart, and maybe it doesn’t even have to have  fruit! German Chocolate Cake tart! For German Chocolate Cake day! Damn, Now why didn't I think of this before .

The pastry cream can be made and refrigerated up to 48 hours in advance. The crust can be baked the day before or you can buy tartlet which are ready made and then Assemble the tart right before serving, though. It’s best served within an hour with a nice a cup of tea .
Prep time:2 hours
Cook time: 30min
Total time : 2hours 30mins
Serves : 6
  1. One pack of tartlets
For pastry cream
  1. 1/2 cup of double cream
  2. 1/2 cup of full fat milk
  3. 3 egg yolks
  4. 1/4 cup sugar
  5. pinch salt
  6. 2 tablespoons plain flour
  7. 2 tablespoons butter, cut into pats
  8. 1 teaspoon almond (or another flavour) extract
  9. About 1 cup sliced fruit of your choosing
  • Heat the milk and double cream in a medium sauce pot over medium-low heat.
  • While that warms, begin to in a heavy bowl: egg yolks, salt, sugar, flour until smooth. 'Twill be quite thick. That's why the weight of the bowl will help you tempering.
  • Once the milk and cream  has come to a simmer, turn off the heat and use a measuring cup to scoop out about ⅓ cup and drizzle it into the egg yolk mixture, whisking constantly until smooth. There should be no lumps if you've drizzled slowly enough and whisked quickly enough.
  • Turn the pot back on to low heat and now gradually pour the tempered egg yolks into the warm milk and cream , again whisking constantly.
  • Once it's all mixed in, the custard will begin to thicken almost immediately.
  • Continue to cook it over low heat, whisking all the while, for 6-8 minutes or until the whisk dragged through it leaves a trail as if it were parting the seas of custard.
  • Increase heat to medium and cook a further minute until large bubbles begin to pop on the surface.
  • Turn off the heat.
  • Add butter pats and whisk until melted. Add extract.
  • Pour into bowl and cover the surface with cling film . Chill 2-48 hours.
  • While the custard is chilling in the fridge start to cut up your fruits .
  • When your ready to decorate your tarts , take the custard out of the fridge.
  • Take the cling film off the custard and then take you tartlets out of the pack
  • Then with a teaspoon place and inside the tartlet and design to you choosing .
  • Enjoy
     Chyna X
    What should I do next week ? also , if you recreate this tart recipe please tweet me so I can see your fabulous creations  chynadenton_ .
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