The hardest part of this tart is the fruits decoration on top. A simple rule I follow is colour contrast - choose fresh and brightly coloured fruits for the best visual impact. I used strawberries for a pop of red, blueberries for the blue-purple hue and green kiwi. (RGB colour specifications? Ok, too technical...) Also, cut slices should be around the same size for balance.
You can brush on a top layer of glacé but I omitted that as I want to keep the tart healthy and fuss-free. Just make sure you store the tart in air-tight containers to prevent the cut fruits from browning too quickly (if it's not already gone by after-dinner desserts!)
1 tart crust (Refer to Basic Tart Crust Recipe)
Pastry cream (Refer to Pastry Cream Recipe)
Fresh fruits (I used strawberries, blueberries and 1 green kiwi)
1. Prepare tart crust and coat with layer of dark chocolate. Leave to cool whilst you prepare pastry cream
2. Prepare pastry cream. Cook cream using a small fire as you don't want the cream to burn. Whisk constantly to prevent lumps. Once ready, leave to cool
3. Pour cream into tart crust and level using the back of a spoon. Layer on sliced fruits according to preference.
I added a splash of rum into the pastry cream for the extra oomph. Don't worry about the alcohol content as it would have evaporated given that the cream is hot
You can dust on a layer of icing sugar as decoration. It will also add sweetness to your fruits if they are tart.
|Fruit tart galore!|