Hello everyone, welcome back to another delicious lactose free recipe. For this week’s recipe I wanted to make something sweet and creamy. Fruity and fresh. I present this beautiful and tasty fruit tart. A crisp base, filled with crème patisserie custard and topped with glazed fresh fruit.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Crème Patisserie
- Pastry
- Decorating
Instructions
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Crème Patisserie
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Place the sugar, yolks, egg, salt, vanilla and custard powder in a bowl. Whisk until smooth.
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Place the milk in a medium saucepan and heat. Bring the milk to a simmer (almost a boil).
- When the milk starts to bubble remove the saucepan from the heat. Use a ladle to slowly pour some of the milk (around half) into the egg mixture while continuously whisking.
- When the eggs have been tempered you can add the egg mixture back into the hot milk.
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Heat the mixture (medium heat) until it starts to thicken and boil. Whisk continuously, it should only take a few minutes.
- Remove the mix from the heat and add the margarine. Whisk thoroughly until it has been mixed in.
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Pour the custard into a large bowl. Immediately place clingwrap onto the surface of the custard. This prevents a skin from forming. Let the custard cool down to room temperature and then place in the fridge for at least four hours.
Pastry
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Add the flour, sugar and margarine into a food processor. Blitz until the mixture resembles breadcrumbs.
- Add in the water, egg yolk and lemon juice. Blitz until the mixture comes together.
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Tip the mixture out onto a clean work bench.
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Knead until the pastry comes together. Form into a disc. Wrap in plastic and place in the fridge to chill for 30 minutes.
- Preheat your oven for 180 C fan forced (355f) and lightly grease loose bottom tart pan.
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Roll out the pastry between two pieces of baking paper.
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Gently lift the pastry and place it in the tin. Press down the corners and trim the edges. If the pastry cracks you can just press it together.
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Prick the base all over with a fork and chill the bases in the fridge for ten minutes.
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Line the base with baking paper and fill with baking balls or dried rice.
- Place into the oven to cook for 15 minutes
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Carefully remove the baking balls or dried rice filling and place the pastry base back into the oven for another 10 - 15 minutes until the pastry is golden.
- Set aside to cool.
- Remove the pastry from the tin and place on a plate.
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Grab the bowl of crème patisserie from the fridge. Gently spoon the crème into the pastry case. Smooth the top as best as you can.
- It can be kept in the fridge overnight until you are ready to decorate and serve.
- The fruits need to be put on just before serving. Over time the juices from the fruit will make the custard runny and the crust soggy.
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Grab your prepared fruits. Make sure they are washed, diced, and sliced the way you want.
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Gently place the fruit on top of the crème in whatever fashion you want. I choose to do a stripped rainbow design.
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Moving onto the glaze. Pass several tablespoons on the apricot jam through a sieve.
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Add a tablespoon of water to the jam and mix well.
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Brush the jam all over the fruit.
- Serve right away.
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Congratulations you have just made a delicious fruit tart.
