Photos by Me
These tarts are so cute to look at and yummy to eat.
They are very girly and I promise your girlfriends will love them. Although I am yet to meet a man who wont happily tuck in!
They really give you a chance to be a bit creative, so it can be fun to make them with a friend and see how different they end up.
Also this is a recipe for a beginner and a more advanced cook. You can either make the whole thing from scratch or follow my easy cheats - which mean you only really have to cut fruit!
- One Packet of Sweet Shortcrust pastry (or use the Julia Child Recpie or this one)
- One Pot of Creme Patissiere or Custard if you can't buy it (or you can make it like this)
- Fruit puree (again you can buy this from good supermarkets or make it in a blender with a mix of the fruits below, make sure to sieve the mix so it is nice and smooth)
- A selection of fresh Fruit - I have used... Blackberries, Dragn Fruit, Mango, Strawberries, passionFruit, Fig and Physalis fruit
- Preheat your oven to 200oC.
- Roll out your pastry to fit your tin, keeping it nice and thin. I have used small personal tins but it looks lovely to do one big tart too.
- Blind bake the pastry with baking paper and baking beans for about 25 mins or until golden and cooked through.
- Remove the tins and allow them to cool completely in their tins.
- Prepare your fillings, either make you Creme Patissiere or open the packet!
- Once your pastry is completely cool, smear a nice layer of fruit puree on the bottom.
- Then layer the creme patisserie on the top. Try not to mix the two together.
- Then prepare all your fruit, either wash and dry the berries or slice the various fruits. Its nice to have a variation of shapes but similar size on a small tart, on a big one you either want to create a pattern or layer a mountain on top the more the merrier. I think it looks best when you go with themes, so either stick to all one colour fruit or have a complete mix, don't do half way.