Fruit Tart with Chantilly Cream
Baking and Desserts • French
Description
Fruit Tart with Chantilly Cream
Ingredients
- Wheat Flour 10 oz
- Salted Butter 5 oz
- Sugar 3 tablespoons
- Egg white 1 piece
- Orange zest 1 tablespoon
- Bittersweet Chocolate 0 oz
- 10% cream 10 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 355°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.
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