My Beautiful Fruit Tart with Blackberries, Golden Raspberries, Bananas and Chocolate

The yellow raspberries I harvested from the allotment recently were so beautiful I wanted to make something pretty enough to do them justice. Having filled a couple of tubs with blackberries too, a fruit tart seemed an ideal way of putting both to good use.

I’ve peered through the windows of countless patisseries, admiring the artful creations – fruit oh so neatly arranged over crème pâtissière, in little pastry cases. I’ve eaten a fair few too. But until now, I’ve never remotely considered making my own.

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A quick Google revealed thousands of recipes, but I liked the quick and easy nature of a James Martin recipe for French fruit tart, which I used as a starting point.

Blackberry, Golden Raspberry, Banana and Chocolate Fruit Tart

Adapted from a James Martin recipe

Ingredients
packet ready-rolled puff pastry (approximately 400 grams)
1 egg, beaten
50 grams dark chocolate
1 teaspoon vanilla extract
170 ml double cream
170 ml fresh custard
small punnet blackberries
small punnet raspberries
1 banana, halved lengthwise and then thinly sliced
4 tablespoons plum jelly (I used some I’d made a week or so earlier, from allotment plums)

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Method

  • Preheat the oven to 200 C.
  • Divide the ready rolled puff pastry according to the size and number of tarts you want to make. I divided my sheet into two.
  • Lay the puff pastry rectangles on a baking tray covered with either a silicon baking mat or baking paper.
  • Using a sharp knife, score a frame around the edge, making sure you don’t cut the pastry all the way through and prick the base of the tart (excluding the border) with a fork.

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  • Brush the border with a wash of beaten egg.

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  • Bake the pastry until golden brown and crisp (20-25 minutes).
  • Remove from the oven and allow to cool.

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  • Once cooled, gently press the centre of the pastry down to leave a raised frame around the edge.

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  • Melt the chocolate using short bursts of 10-20 seconds in a microwave, or using the traditional bain marie technique.
  • Brush the melted chocolate over the bottom of the pastry. Be delicate as a heavy hand will cause layers of the pastry to come loose and shift.

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  • Leave to the side to allow the chocolate to set.
  • In the meantime, mix the vanilla extract into the double cream and whip to stiff peaks. Fold the custard into the whipped cream.

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  • Spoon and spread the cream mixture over the pastry base.

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  • Arrange the fruit on top as you like.

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  • Heat the plum jelly and, using a pastry brush, glaze the fruit generously but gently.

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  • Allow the tart to set before serving.

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The tart was magnificent, if I do say so myself, and by far the prettiest thing I’ve made, even though I know it looks messy next to the work of skilled patisserie makers, amateur and professional alike.

I was particularly happy with the invisible chocolate layer which added both a thin layer of solid bite and a lovely flavour too.

And the plum jelly worked better than I could have hoped for as a thick, protective and glossy glaze.

I was a little too free-handed when adding the custard (hence the amounts above). I’d adjust the ratios slightly back in favour of the whipped double cream, to give a slightly stiffer texture to the finished cream filling. It tasted fabulous but was a touch runnier than ideal.

Other than that, I can’t wait to make these again with whatever berries and fruits I have to hand.

4 thoughts on “My Beautiful Fruit Tart with Blackberries, Golden Raspberries, Bananas and Chocolate

  1. Jane

    Never heard of yellow raspberries until today reading your post. Went out on a trip to a garden centre this afternoon & I;ll be darned…they’re selling yellow raspberries!!! What a coincidence…they look delicious :0)

    Reply

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