Fruit tart

This is that kind of dessert that you work for 3 days to have it and it is eaten almost instantly.
I was very used to buy tart fruits. I tried to make them many times, but they were not as good looking as the ones already made in a pastry shop. Other times I was simply giving up on doing them as I found them too time consuming.
Yes, they are not quick to make but when you put the effort to do them, it worth every single minute invested.

I did the tart crusts in one day, I made the pastry cream in another day and I combined and decorated them in the next day. I do not know how many of you are keen to make a cake in 3 days. This is not sourdough bread is just a fruit cake. The good thing is that you can do a bit today, a bit in another day. The bad thing is that, when I want a cake I want it now not in 3 days.
If you wonder what I did with my tart crusts, well... here you find the answer.

When you look at them, you'd better put them in a glass case and preserve them just to admire rather then eating them. But you can close your eyes and take a bite... let me tell you, the taste is even higher than the look.Yes, they are my perfect fruit tarts. I don't do them very often, but when I do them I just know that they will be just perfect.


  • 1 tart crust of 20cm and 4 crusts of 12cm
  • Diplomat pastry cream:
    • 480g milk
    • 1 vanilla bean
    • 6 egg yolks
    • 135g sugar
    • 32g cornstarch
    • 250g whipping cream
  • 300g kiwi (finely sliced)
  • 450g peaches fresh or from compot (finely sliced)
  • 300g strawberries (finely sliced)
  • 125g raspberries
  • half of grenadine seeds
  • 2 tablespoon apricot jam

  1. Start to prepare the pastry cream, by heating the milk with vanilla seeds.
  2. In another bowl, mix the yolks with sugar and cornstarch.
  3. Pour slowly the hot milk into the yolks while continuing to whisk.
  4. Put back the composition in the pan and put it on low heat. 
  5. Whisk until it thickens and remove the pan from heating.
  6. Transfer the cream into a bowl, seal it with plastic wrap and preserve it in the fridge for few hours or over night.
  7. Whisk the whipping cream until it is formed.
  8. Whisk also the pastry cream.
  9. Add the whipping cream over the pastry cream and mix slowly until well combined.
  10. Put this diplomat pastry cream into a piping bag and lay it on the bottom of the tart crusts.
  11. Arrange nicely the sliced fruits over the diplomat pastry cream.
  12. In a little bowl, combine the apricot jam with 2 tablespoons of water. Heat in the microwave for 30 seconds.
  13. Brush the tart with this apricot jam to get a shiny look and to the quick oxydation of the fruits.
  14. Serve it immediately or they can be preserved in the fridge for 1-2 days, of course if there is anything left.
The diplomat pastry cream was inspired from here.


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