Take me into any Patisserie and the one pastry that will catch my eye every time are the French Fruit Tarts. Fresh fruit atop smooth pastry cream encased in a buttery sweet pastry - that has and always be my choice of dessert. And so it was only a matter of time that I tried to replicate this relatively delicate dessert in the comforts of my own kitchen.
I haven't had the best track record with regards to pastry making but this recipe courtesy of JoyofBaking yielded perfect, Patisserie like sweet crust pastry with minimal effort. And the aroma emitted from the oven during the baking process was mouth watering! This recipe is definitely a keeper and one which I will be using many times in the near future!
Making the pastry cream/creme patisserie was a breeze too - maybe I was having a good day in the kitchen; as it took all of 10 minutes for the cream to come together. The only piece of advice I would impart is to keep an eye on the cream at all times when cooking as there is a risk that if left too long on heat, or if the heat is too high, the pastry cream may curdle.
I also learnt that to prevent the crust from turning soggy, a glaze is spread over it to act as a sealant. I used a strawberry jam glaze this time around but am quite tempted to go for the chocolate option the next time around! Think melted chocolate (or Nutella?), fresh fruit and creme patisserie yummm!
Coming from a land full of exotic fruits, it seemed only right to go local with the topping. My initial plan was to use mangoes, lychees and dragon fruit and I envisioned the myriad of colours in a circular pattern however while assembling the layer of fruits, I realised that the contrast of the deep red dragon fruit would look just as gorgeous next to the white flesh of the lychees. And I was right :)
The tart disappeared within 24 hours and was such a hit with my cousins that I may have to make another one for the BBQ we're having this weekend!