Assorted fruit tarts with Crème pâtissière- 7/9/10
Back to basics! Summer is here, fruits are in season. They are ripe, sweet and so tempting that I could not resist but to buy them. I am pairing the fruits tarts with a classic Crème pâtissière filling.
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I always like fruits tarts and bringing them to a party is always a hit!
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Close up look at tarts.
Preparation work..
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For the crust: 1 batch of Pate Sucrée (click on link to see recipe)
For the filling 1 batch of Crème pâtissière (click on link to see recipe)
Assorted fruits: Raspberry, strawberry, mango, etc.. toasted Pistachio, chopped Melted chocolate |
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Pre-heat the oven at 350 degrees. Roll out the Pate Sucrée and make it fit your mold. Put some weight on top of your dough and blind bake the dough. |
Remove the weight and brush the inside of the tart with some melted chocolate so the Crème pâtissière does not soak through the dough and make is soggy. |
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Fill the tart with some Crème pâtissière, |
Start decoration with some fruits. |
Use some Crème pâtissière inside the cavity of the raspberries so they stick together. Decorate with some chopped pistachio.
