Fresh Berry Fruit Tart
I LOVE berries!
Berries can always be used for simple decoration and are common in a lot of fillings. I also like to use berries when I make my icing for cakes. However, there is no other way to enjoy fresh berries in extraordinary way than a fruit tart! You have to make a tart shell and pastry cream, but they are not that hard!
Do you have fresh berries in your refrigerator? How about making an individual fresh berry tart with me?
INGREDIENTS & EQUIPMENTS
Equipments
Pastry brush
Ingredients for Fruit Tart
Baked tart shell (Click here for the recipe)
Pastry cream (Click here for the recipe)
Desired chocolate (I always prefer dark chocolate.)
Fresh berries (washed and dried)
HOW TO MAKE
Making the Glaze
1. Usually, apricot jam is often used for making glaze (I haven’t look up why yet.) But, any kind of jams will work for glaze. Since I am making fresh berries tarts, I picked a raspberry jam to make my glaze. Boil the jam in a sauce pan and pour over a strainer.
2. Use a wooden spoon and separate seeds and any chunks from boiled jam.
Coating & Filling
3. Melt the chocolate you picked and brush the tart shells (the bottom and side) with the melted chocolate. This step helps you to prevent tart shells becoming soggy and it also upgrades the taste! =]
4. Spread the pastry cream in the tart shells in an even layer.
Arranging Berries & Finishing
5. Arrange the berries over the surface of the pastry cream. Make sure that you try to fill the entire tart shell as the pastry cream is invisible.
6. To coat berries, lightly brush with the raspberry glaze that we prepared earlier. This
gives a shinny delicious look.
Garnish with fresh mint and serve or eat within 12 hours!
ALEXA’S TIPS
1. Do not put components together more than 12 hours before you serve. Although we brushed the shell with melted chocolate to keep it from becoming soggy, the shell won’t be as crispy and the fruit won’t be fresh anymore.
2. Store in a refrigerator. Remember, they are fresh fruits! =]
Love the color of berries and mint!
