Sweet Fruit Tart

Flaky, buttery pastry, rich Creme Patisserie, and beautifully tart raspberries fresh from the garden.

One of the most important skills in cooking is making pastry, and what better way to learn than by making a delicious fruit tart to share (or not, I’m not going to tell…). This recipe teaches 2 core principles for French Pastry, and while it can be a little bit challenging to start, I promise the end results are wonderfully versatile, and the only recipe you’ll ever need for simple Sweet Short Pastry, and Creme Patisserie.

Pastry:

• 400g Plain Flour

• 200g Butter, Cubed, and refrigerated

• 100g Beaten Egg

• 100g Caster Sugar

Method:

Sieve the flour with a pinch of salt.

Rub in the butter to the flour using a spade attachment, until a change in colour takes place and a texture like breadcrumbs.

Combine egg and sugar until sugar is fully dissolved.

Add enough egg until the mix stops sticking to the sides of the bowl.

Wrap in Cling Film and allow to relax in the fridge.

Creme Patisserie:

• 500ml Milk

• 100g Egg Yolk

• 125g Sugar

• 40g Corn Flour

• 50g Butter, Cubed

• Vanilla Paste

Method:

Heat the milk with half the sugar and vanilla.

Whip the egg yolk and remaining sugar until lightened in colour.

Add corn flour and fold together.

Once the milk boils, strain over the egg mix while mixing consistently to avoid scrambling the eggs.

Transfer back into the pot and slowly bring to the boil. Remove from the heat.

Add the butter and whisk until smooth and glossy.

Assembly:

Line the tart tin and bake at 180C until lightly golden and baked fully.

Cool and add the Creme Patisserie. Top with fruit, or whatever toppings you want.