Monday, September 30, 2013

Fresh Fruit Tart with Vanilla Creme Diplomat

It's Fall and I decided to make a not-so-Fall dessert: a fruit tart.
I have never been a fan of fresh fruit tarts although I always found them very pretty to look at. My brother would always get a few when we drop into a Chinese/Hong Kong bakery while I stuck to my cream puffs or egg tarts.

I've never made a fruit tart. I know how to make the separate components and how the tart is put together but I never made it because I never liked them. I decided to suck it up and use fruits that I would normally like to eat (I'm not a huge fruit-eater either) and make a large tart for the family (mostly for my brother).
I made a shortcrust pastry and instead of the usual pastry cream filling, I made a creme diplomat. Creme diplomat is essentially pastry cream with whipped cream folded into it for a lighter cream. THAT was deliscious.

Creme Diplomat

2 cups milk
1 vanilla pod or 1 tsp vanilla
3/4 cup granulated sugar
2 tbsp Cointreau liqueur
3 eggs
2 egg yolks
1/2 cups all purpose flour; sifted
1 tbsp unsalted butter

1 1/2 cup heavy cream, whipped

Creme Patisserie 
In a saucepan, heat milk, vanilla and 1/4 sugar on medium heat and stir occasionally. When milk bubbles, remove from heat and set aside.

In a stainless steel bowl, whisk remaining sugar, liqueur,and flour until well blended and sugar has dissolved. Slowly add in a ladle of the hot milk while stirring the egg mixture constantly to avoid scrambling the eggs. Continue doing this until all the milk has been used.
Pour the mixture back into the saucepan and cook on medium heat, stirring constantly with a whisk until the mixture thickens. Remove from heat, remove the vanilla beans (using a sieve helps) and stir in butter.
Cool the cream completely and quickly by lining a shallow baking tray with plastic wrap and spreading the cream on the tray. Cover cream with another layer of plastic, placing it directly onto the cream to avoid a skin to form on the surface.

Once the cream cools completely, transfer to a clean bowl and fold in the whipped cream. Chill in the fridge for 1 hour before placing in tart shell. Voila! Store in a air-tight container for up to 3 days.

Creme Diplomat complete!

Shortcrust pastry


Fruit! Plums, peaches, kiwi, strawberries, mango, and oranges.


Mini fruit tarts from leftover ingredients!


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