Summer Fruit Cream Tart Recipes

SUMMER FRUIT CREAM TART

Steps:

• Add cookies with cream filling into a food processor and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan (or another pan with removable bottom). Place in the fridge or freezer for at least 15 minutes to firm up while you make the filling.
• Add the fruits into a blender and blend until smooth. Add vegan cream cheese, coconut sugar and vanilla and blend until smooth. Set aside.
• In a mixing bowl, whip up the cold non-dairy whipping cream using an electric hand mixer, until stiff peaks form. Refrigerate until ready to use.
• In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat and let cool slightly, stirring occasionally. (If using gelatin, you can skip this step. Read recipe notes*).
• Gently fold the agar-agar mixture into the fruit purée mixture, then fold in the whipped cream. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to firm up.
• When the mousse is firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with fruits or other toppings, and serve chilled.
• Enjoy! ????

SUMMER FRUIT & MASCARPONE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
• Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
• Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.

SUMMER FRUIT TART

Steps:

• For crust, beat butter until smooth. Add icing sugar and lemon zest and cream together. Stir in egg yolks, one at a time, stirring well after each addition. Sift pastry flour and salt into butter mixture and stir just until dough comes together (turn out onto a board and bring together with your hands, if needed). Shape dough into a disc and chill for at least 1 hour.
• On a lightly floured surface, roll out pastry to ¼ inch thick. Sprinkle a 9-inch fluted tart pan (with 1 ½ inch sides) with a removable bottom with a little flour and line with pastry. Trim edges and press pastry up, so it stands about ¼ inch higher than the sides of the pan. Dock pastry with a fork and chill 20 minutes.
• Preheat oven to 350 °F. Bake pastry shell for 18 to 20 minutes, until edges are a light golden brown and center appears dry. Allow to cool.
• For filling, whisk together 1/3 cup raspberry purée, lemon juice, eggs, yolks, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and cool to room temperature. Stir in remaining 1/3 cup raspberry purée and pour into cooled pastry shell.
• For fruit, slice peaches or nectarines and apricots and toss in lemon juice to prevent discolouration. Slice strawberries in half. Arrange fruit on chilled tart up to 2 hours before serving and chill until ready to serve.