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Tutti Frutti tart


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Well it is the end of August and it is time to enjoy as much as possible every little piece of Summer before Autumn comes…I organised a girls dinner at home and I wanted to enjoy all the fruits local farmers have on sale: victoria plums. strawberries, raspberries, blackberries…so here it is: all of them celebrated in one dessert!

The sweet short crust pastry and the “creme patissiere” can be done ahead. All you will have to do on the day is to dress your tart…and keep it in the fridge until ready to serve.

You will need:

a fluted tin tart

a food processor

for the sweet shortcrust pastry:

1 egg

100gr butter

200gr flour

120gr caster sugar

a pinch for salt

for the “creme patissiere”:

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65gr caster sugar

20gr cornflour

350ml milk

4 egg yolk

1/2 tsp natural vanilla extract

– for the topping:

victoria plums

strawberries

raspberries

blackberries

blueberries

– for the sweet shortcrust pastry:

A tip: it is better to do it ahead and leave it in the fridge at least 24hrs or freeze it and use it when you need it. It would improve the crumble of the dough.

In a food processor pour the flour, the caster sugar, salt and the butter.

Mix it until you get a crumble.


Whisk the egg in a small bowl  and pour into the food processor while turning and stop when you get a dough.

On a floured worktop place your dough and shape a bowl.

Cover  with cling film and place it in the fridge until you need it.

Turn the oven on 190C

On a floured worktop roll your dough big enough to cover your fluted tin tart. It should be roughy 5mm thick.

Cover your tin tart and press with your finger the bottom and along the edge. Remove with your roll any excess by rolling over the edge of your tin tart.

Place your base in the fridge for 30mn before cooking blind for 15/20mn in your oven.

Once cooked you can keep your base in a air tight box until you are ready to use it.

– For the “creme patissiere”:

Place in a bowl your egg yolk and caster sugar. Whisk it until it becomes pale.

Add your cornflour and mix.

In a pan warm the milk and the vanilla extract.

Pour some milk into your egg/sugar mixture while whisking at the same time. Then pour the remainder.

Return your mixture to the heat and cook in a low heat whisking regularly until it thickened. It should cover the back of your spoon. Do not over cooked as it will carry on cooking afterwards.

Pour your cream in a clean bowl and cover with cling film to avoid foaming. Place it in the fridge until you are ready to use it.


– To dress your tart:

Pour your “creme patissiere” into your sweet shortcrust base and display your fruits as you wish.

Enjoy!

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