Fruit Tart with Chantilly Cream

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fruit Tart with Chantilly Cream

Ingredients

Wheat Flour - 8.8 oz
Salted Butter - 4.4 oz
Sugar - 3 tablespoons
Egg white - 1 piece
Orange zest - 1 tablespoon
Bittersweet Chocolate - 1.8 oz
10% cream - 8 fl oz
Vanilla salt - 1 tablespoon
Grapefruits - to taste
Powdered Sugar - 2 tablespoons
Cointreau - 1 tablespoon
Apricot Jam - 3 tablespoons
Salt - a pinch

Step by Step guide

Step 1

For the shortcrust base, sift the flour into a bowl, add sugar, salt, zest, and diced butter. Rub into crumbs, then add the egg along with cold water and quickly knead the dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat the oven to 356°F. Grease a tart pan with butter. Remove the dough from the refrigerator and roll it out into a large circle. Place it in the prepared pan, trimming the excess. Line with parchment paper, fill with dry beans, and bake in the oven for 15 minutes. Remove the parchment and beans, return to the oven for another 10 minutes. Allow to cool slightly, remove from the pan, brush with a thin layer of melted chocolate, and refrigerate.

Step 3

For the Chantilly cream, whip the cream with vanilla sugar and powdered sugar. Fill the shortcrust base with the set layer of chocolate.

Step 4

Cut fresh fruits into pieces or scoop them into balls using a special spoon. Arrange the fruits on the cream.

Step 5

For the glaze, melt the apricot jam and mix it with orange liqueur. Using a pastry brush, coat the fruits with it. Keep the tart in the refrigerator until serving.