This year, my dearest daughter-in-law, Hilly requested for a fresh fruit tart for her birthday and I happily obliged. Fruit tarts are one of my family's favorite desserts and also one of my favorite desserts to make.
This fruit tart has a delicious baked buttery shortbread-like base baked to perfection which is then topped with a light cream cheese custard and whipped cream, then decorated with fresh strawberries, Shine muscat grapes and blueberries. Go crazy with any fresh fruits of your choice, it will be perfect!
Ingredients:
Tart Base: 50 g Powdered sugar 180 g All purpose flour 170 g Unsalted butter, cubed
Cheese Custard:
100 g Cream cheese
40 g Granulated sugar
2 large Egg yolks
20 g Cake flour
200 ml Milk
1 teaspoon Vanilla extract
Stabilised Whipped Cream:
1 cup Heavy Whipping Cream or Thickened Cream
2 Tbsps marshmallow cream
1/4 cup powdered sugar
Glaze
1 tsp gelatin
4 tsp water
1 tsp sugar
Directions:
Preheat the oven to 176 deg C
For the crust: In a food processor, combine the powdered sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable base, taking care to push the crust into the indentations on the sides. Pat until the crust is even.
Prick base of tart with a fork. Bake for 15 minutes, until lightly browned. Set aside to cool.
For the cheese custard: In a large bowl, soften cream cheese with a hand whisk.
Sift flour.
Add the sugar to softened cream cheese and beat till blended. Mix in egg yolk and then the flour.
In a saucepan, heat milk and vanilla. When the edges start to boil, remove from the heat.
Add the heated milk into the cream cheese mixture. Mix till well blended.
Strain mixture back into the saucepan. Heat on low heat, stirring constantly, till thickened.
Remove from heat, cool slightly then cover with cling wrap and chill in fridge for 1 hour.
Prepare stabilised whipped cream - Whip cream and powdered sugar together till soft peaks form. Melt marshmallow fluff in microwave in 5-secs intervals till just melted. Stir gently till slightly cooled. Add to whipped cream and continue whipping on high till stiff peaks form.
Spread custard into the tart shell and smooth with a spoon.
Top with fresh fruit and whipped cream.
Prepare glaze - bloom gelatin in water for 1 min. Add sugar and microwave on high for 15 seconds. Brush over fruits.
Chill tart in fridge for at least 4 hours or overnight before un-moulding, slicing and serving.
Note: My tart pan has a removable base and is 35 x12 x 3cm and has a removable base.
This tart is so good! It's always gone on the day it's being served!