Arrange the berries in the centre of the pie, letting them spread naturally. Add the raspberries and blueberries to the remaining warm jam and toss gently. Shape into a rough 15cm disc, then place. Tip onto a work surface and gently knead to fully combine. Add the egg yolk and 2-3 tbsp cold water, then pulse until the dough just begins to combine. Brush over the pineapple and kiwi fruit with a brush. Put the flour, coconut, cocoa, icing sugar, spices, ¼ tsp fine salt and the butter in a food processor and blitz to resemble breadcrumbs.
Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. Roll out the dough to a 3-mm (1/8-inch) thick sheet. On a floured work surface, knead the dough to slightly soften it.Refrigerate for about 1 hour or until the dough is firm. Shape into a disc with your hands and cover with plastic wrap. Cut ½ c butter into 8 slices and add to flour mixture, pulsing several times until the mixture resembles oatmeal. At low speeds or with a wooden spoon, add the dry ingredients. Crust: Combine 1½ c flour, c sugar, and ¼ t salt in a food processor. Add the egg yolks, lemon juice, and vanilla and beat until smooth.
In another bowl, cream the butter and sugar with an electric mixer.In a bowl, combine the flour and salt.Half pineapple cut vertically, peeled, cored, and cut into thin half-slices.4 teaspoons (20 ml) unbleached all-purpose flour.Bring to a boil over medium heat cook and stir until thickened, about 2 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. 1/2 cup (125 ml) unsalted butter, softened Beat melted chips and cream until smooth.1 1/4 cups (310 ml) unbleached all-purpose flour.Place each piece of chilled dough on top of plastic wrap and cover with another piece of plastic wrap. As you add the fruit, the filling will start to rise and come up to the edges this is completely okay! Slice any larger berries in half. Preheat oven to 390 F and lightly grease 4 5-inch or 2 7 to 9-inch tart pans. Wash and dry the fruit and berries first, then add on top of the tart. To put together this fruit tart, first bake the crust and allow it to cool completely a warm crust will instantly melt the whipped cream filling! Add in the cooled lemon curd and top with a generous amount of the cream cheese, whipped cream filling. Homemade lemon curd is super easy to make and so much better than any store-bought version! I have a separate video recipe for my ‘ Homemade Lemon Curd’ – make sure to check out it for more details! I love the combination of the creamy filling with the tart lemon curd. Then add in the heavy cream and sugar and whisk to stiff peaks. To use regular cream cheese, first soften it at room temperature, then whisk for about 2 to 3 minutes, until it’s creamy and smooth.
For the cream cheese filling, you can use whipped cream cheese or simply whisk regular cream cheese first. Once you add in the cream, the dough just magical comes together! I like to use cream instead of water for a richer tasting crust! If you want a more in-depth tutorial for making the crust, check out my ‘Homemade Pie Crust’ recipe for more details!įor the filling this stunning fruit tart, I went with 2 different fillings: a creamy and fluffy cream cheese, cheesecake-style filling and a tart homemade lemon curd. If you don’t have a food processor, use a classic pastry blender or two large forks to break the butter apart and coat it in flour. Any great tart starts with an equally fantastic tart crust recipe! For this fruit and berry tart, I went with a homemade pie crust that’s buttery and flaky! The easiest way to make the dough is to use a food processor (affiliate link) and first pulse the flour and butter together.