My hb ask me to make fruit tart for my son to celebration his birthday at home. First time making such big tart with chocolate custard cream, cake, fruit and whip cream in between.
For the Pastry
175g Plain Flour
30g Icing sugar
115g Butter
75g chopped walnut
1 egg yolk
1 tsp vanilla essence
2 tsp chilled water
For the filling
1 tsp vanilla essence
30g ground coffee (I replace with coco powder)
300g single cream (I use non dairy whip cream)
150g fresh milk
2eggs plus 2 egg yolks
50g sugar
Method:
1) Sift the flour and sugar together. Rub in the butter, stir in the walnut. Mix together the yolk, essence and water in a bowl. Add into the dry ingredient and mix to a smooth dough. Wrap in plastic bag and chilled for 20min. Preheat oven 200 degree.2) Roll out the pastry and use to line a 8inch pan then chill for 20 min. Prick the base with a fork, fill with foil and beans and bake for 10 min.
3) Remove the foil and beans. Bake for 10 min more. Reduce oven temp to 150 degree.
4) Put in pan the Coco powder, cream, vanilla essence and milk. Heat until almost boiling, remove from the heat, cover and infuse for 10min. Whisk the egg, egg yolks and sugar together in a bowl. Bring the cream mixture to the boil and pour into the egg mixture, stiring. Strain into the pastry case. Bake for 45 min. Cool it.
5) Apply some whip cream on top, then with some fruits. Then top with a layer of cake then some whip cream. Top with more fruits to cover the whole tart.
