SUMMER FRUIT TART

RECIPE

Yield: 2 large tart

SHORTCRUST PASTRY

INGREDIENTS	QUANTITY
Plain Flour	80g
Icing Sugar	30g
Almond meal	10g
Unsalted Butter	30g
Vanilla Bean Paste	5g
Fine Salt	pinch
Egg Yolks	25g

DIPLOMAT CREME

INGREDIENTS	QUANTITY
Full Cream Milk	100g
Cream 35% Fat (A)	30g
Gelatine Sheet (GOLD)	2g / 1 Sheet
Caster Sugar	30g
Yolks	40g
Corn Starch	10g
Fine Salt	1g
Vanilla Bean Paste	10g
Unsalted Butter	20g
Cream 35% Fat (B) - soft whip	60g

COCONUT MADELEINE BISCUIT

INGREDIENTS	QUANTITY
Caster Sugar	50g
Inverted Sugar	35g
Eggs	100g
Plain Flour	85g
Fine Dessicated Coconut	15g
Baking Powder	3g
Coconut Oil	50g

SOAKING SYRUP

INGREDIENTS	QUANTITY
Water	50ml
Chambord/ Frambois Alcohol	20ml
Caster Sugar	100g

TOPPINGS

INGREDIENTS	QUANTITY
Seasonal Fruitss	Qs

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METHOD

TO MAKE THE SUMMER FRUIT TART...

FOR THE SHORTCRUST PASTRY

1. Start to prepare the shortcrust pastry for the summer fruit tart. Place the flour, sifted icing sugar, almond meal and cold cubed butter in a mixer fitted with a paddle attachment and mix until the mixture starts to resemble find bread crumbs with no lumpt of butter remaining. Add in the cold egg yolks and continue to mix until a smooth dough is formed.

2. Roll the pastry between two parchment paper to approximately 4mm in thickness.

3. Chill in the fridge for at least 2 hours.

FOR THE COCONUT MADELEINE BISCUIT

1. Whisk the eggs, inverted sugar, caster sugar until they are light andd frothy.

2. Add in the sifted flour and baking powder and mix until just combined, ensuring that there are no lumpt of dry mix. Do not over mix so as to not develop any gluten.

3. Add in the coconut oil to the batter and continue to gentlu mix until they are well incorporated.

4. Transfer into a baking tray of approximately 30cm x 20cm in measurement, previously lined with baking paper.

5. Bake in the preheated oven at 175C for 12 - 15 minutes or until the madeleine is baked through.

6. Transfer the baked madeleine onto a wire rack to cool completely before cutting.

FOR THE SOAKING SYRUP

1. Boil the water and sugar together until all the sugar has fully dissolved.

2. Turn off the heat and add in the alcohol.

3. Set aside to be used for soaking the madeleine biscuit.

FOR THE DIPLOMAT CREAM

1. Hydrate the gelatine sheet in cold water for atleast 15 minutes.

2. Meanwhile, heat the cream (A), milk and vanilla bean until it just comes to a mere boil.

3. Mix the sugar and corn flour together. On a seperate bowl, whisk the egg yolks then add in the sugar/corn flour mixture in 3 additions and whisk until they are well combined.

4. Pour the warm milk/cream mix over the egg yolk mixture while continously whisking.

5. Transfer the anglaise (egg mixutre) back into the pot over low heat and contunue to cook while whisking until it starts to thicken.

6. Once the custard has thicken, squeeze out the excess water from the bloomed gelatine and add into the custard followed by the butter. Whisk until both the gelatine and butter are well incorporated.

7. Transfer into a clean bowl, wrap with a cling film touching the surface of the custard and leave to completely cool.

8. Once the custard has cooled, whisk to smooth out the set custard. Soft whipe cream (b) then fold it into the smooth custard. Reserve in a piping bag for assembly.

ASSEMBLY

1. Line the tart ring of your choice with the shortcrust pastry.

2. Blind bake with rice for 20 minutes before removing the rice. Continue to bake got 10 minutes until the interior of the tart base is baked.

3. Brush tempered white chocolate on the inside of the cooled tart base.

4. Trim the madeleine biscuit to slightly smaller than the tart case. Place the biscuit into the tart case then soak the sponge with the soaking syrup.

5. Pipe and fill the tart case with the creme diplomat until it is level from the rim.

6. Decorate the top with your choice of assorted seasonal fruits.