Make the most of deliciously plump seasonal fruit with our colourful and impressive-looking fruit tart recipe. A wonderfully sweet finish to our spring menu.
225g of flour
75g castor sugar
2 small eggs
1 tsp of vanilla extract
250ml of full fat milk
250ml of double cream
5 egg yolks
1 vanilla pod split in half or 1 teaspoon of vanilla essence
40g of cornflour
Peel of half an orange
1 punnet of ripened strawberries, washed and sliced
2-3 kiwis peeled and sliced
A few blueberries to garnish
(Or swap for your favourite in-season fruit)
STEP ONE – the pastry base
For the pastry, put all the ingredients in a bowl and mix them either with a mixer or by hand with a wooden spoon. Once all the ingredients are nicely incorporated, transfer the dough to a lightly floured surface and knead it together for 30 seconds being careful not to warm it up. Refrigerate it for an hour.
Lightly grease a 10 inch tart dish; roll the dough into a circle shape to a thickness of about three millimetres and lay it in the dish.
Blind bake at 180 degrees Celsius for 20 minutes and then for a further five minutes without the cover, dropping the temperature to 170 degrees. Remove from the oven, and allow to cool.
STEP FOUR – the crème pâtissière
Warm up the milk, cream, orange zest, and vanilla in a saucepan to about 90 degrees Celsius.
While that’s warming, whisk the egg yolks, sugar and cornflour until they start to get thicker.
Pour the milk mixture into the egg mixture a little at a time; if you pour the milk too quickly, the eggs will curdle.
Transfer the custard back to the pan and, on a low heat and whisking constantly, bring the custard back to about 90 degrees or until it starts to get thicker.
Remove from the heat and pass through a thin sieve. Cool the custard for about five minutes and then pour it into the tart case, trying to create an even surface using the back of a spoon.
Arrange the strawberries and kiwis with a sprinkling of blueberries – or any other fruit you would like – and garnish with a few mint leaves.
For more seasonal recipes, you can view our full Spring Menu here.