French tart with fruits

French tart means shortbread base and fruits baked in creamy filling. The filling is fully liquid before baking and in high temperature slowly sets to become delicate foam. I made several mini tarts and used fruits such rhubarb and black currant which left over in my fridge. You may also use another berries (sour are best here) or bigger fruits cut into pieces. This is simple, tasty Summer dessert. Enjoy!

 

1 bigger tart or few smaller

 

Ingredients for the base:

  • ½ cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all purpose flour

Filling:

  • 2 eggs
  • ¾  cup whipping cream
  • ½ cup sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Addition:

  • sour berries or other fruits cut into smaller pieces (if frozen need to be thawed)

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan/s with prepared pastry and press to place properly. Fill the shells with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove shells from the oven, discard weight and lower the oven temperature to 350°F.

Make filling: mix all ingredients together until smooth mixture. Arrange fruits on pre-baked shell/s. Pour the filling mixture over and bake for 35 minutes (the filling should be set on the whole surface). Cool before serving for 2 hours at least.


 

Category: Pastries/tarts.

Tags: currants, fruits rhubarb.