This fruit tart is an adaptation of James Martin’s recipe. It looks really impressive and is very naughty and indulgent, key ingredients for the perfect pudding.
For one big tart (this could probably serve 10 but we did a pretty good job on it between 5):
- 1 sheet of puff pastry
- fresh fruit, I chose 1 punnet of raspberries, one punnet of grapes, and 4 kiwis
- 200g of white chocolate
- 600 ml of double cream
- 3 eggs (2 for custard and one for glazing)
- 2 teaspoons of cornflour
- 1 dessertspoon caster sugar
- vanilla essence (a pod would be better but it’s more expensive)
- apricot jam
Turn your oven on to 180 and let her get going. In the meantime make your custard (I actually did this the night before) by heating up 400ml of cream until it was almost boiling and then pouring this on top of 2 whisked eggs, sugar, vanilla and cornflour which have all been mixed together. Once this was combined, I returned it to the pan and heated it gently while continuously stirring until thick. Set this aside to cool. If you wanted to be lazy, I wont judge, you could buy a tub of ready made custard, but I’ll leave that in your hands.
Lay your sheet of puff pastry out on a baking tray and using a knife, draw a line about an inch from the edge, making sure you don’t cut all the way through, so that it looks like an empty picture frame. Glaze the edge with some brushed egg and cook for 20 minutes until all puffed up.
Allow the puff pastry to cool and then push down on the central rectangle so that you are left with a raised rim. Melt your white chocolate either in a bain marie or the microwave and then pour over the base of your puff pastry, and plonk in the fridge to set. Once the chocolate is cold, whip the remaining cream until extremely stiff and combine with the custard mix and pour this into the puff pastry cavity.
Slice up all your fruit and arrange in segments. Then glaze, using a pastry brush and some melted apricot jam so that its nice and shiny. I dare you not to eat the whole thing!
And that concludes my dinner party on a budget. Please let me know if you give any of these recipes a go, or would like to know more…contact details on About YummaNumma. I love nothing more than cooking for my friends and hopefully this proves that it doesn’t need to break the bank either.