Mixed berry fruit tarts

Updated at: Sat, 22 Jun 2024 08:20:39 GMT

Step 1

Make pastry by; beating icing sugar, butter and salt together until it forms a nice smooth paste.

Step 2

Then add the egg yolks (3) and mix until combined (may look a bit curdled)

Step 3

Then add the plain flour (225 g) and incorporate it to form a crumbly chunky dough that sticks together.

Step 4

Form a disk with the dough. Then place dough between two pieces of parchment/baking paper floured and roll it out nice and thin. Refrigerate the thinned pastry till hardened (around 20-30 minutes).

Step 5

Remove from the fridge and cut the desired shapes from the pastry, place these into the tart pan (or pans) and freeze for 20-30 minutes until solid.

Step 6

Preheat oven to 175 °C, then line tart with parchment/baking paper and add pie weights or dried beans and blind bake for 12 minutes. After the time, remove baking paper and weights, add an egg wash and then return to oven and bake for a further 4 minutes (should be light in colour not too golden brown as its going to cook again)

Step 7

Remove from the oven and leave to cool before using, dust with cocoa butter if you have some

Step 8

To make almond cream; preheat oven to 175 °C and prepare tart cases

Step 9

In a bowl, cream the butter and sugar together till light and fluffy.

Step 10

Mix in the ground almonds till combined

Step 11

Whisk in the egg yolks and almond extract till combined.

Step 12

Finally mix in the flour (25g) till combined and a thick paste is formed.

Step 13

Place into piping bag and leave to rest in the fridge for 6-12 hours before using. Then pipe into desired tart cases and place some freshly cut berries into the almond cream.

Step 14

Bake for 15 – 20 minutes till golden brown and springy. Remove from the oven and leave to cool before decorating or eating.

Step 15

Make fruit sauce; by adding the blueberries, raspberries and strawberries into a sauce pan and heating till softened, then immersion blend till smooth and cook on a low heat for 5-10 minutes till the sauce is thickened. Leave to cool.

Step 16

Make ganache; Mix the gelatine with water and leave it to set for 10 minutes. Put cream into a pan and heat it up until it starts to simmer/lightly boil

Step 17

Chop the chocolate into small fine pieces and place into a bowl with butter, set gelatine and salt. Add the cream and let it sit for 1-2 minutes before slowly mixing to fully combine the ingredients (optionally emulsify using an immersion blender after letting it sit)

Step 18

Cover the ganache with clingfilm, making sure it touches the skin and leave to fully cool before whisking till soft/firm peaks ready to use

Step 19

To assemble; spread the sauce over the baked almond cream filled tarts, then pipe blobs of the whipped ganache ontop of this, leaving a hole in the centre. Finally fill the centre with chopped fruit. Enjoy!

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