• Cooking Time: 10
  • Servings:
  • Preparation Time: 50


These fresh fruit tarts are common in European bakeries, where they're traditionally enjoyed for breakfast with a cappuccino or with coffee later in the day. Painted with gelatin, they take a prominent position in window display cases in cafés as well. Get Ooooo's and Aaaaahhs from your friends and family!From food TV


  • 1/4 cup Water
  • 1/2 cup Sugar
  • 2 Tablespoons flavoring (What ever you want, can use a liquor to add flaxor. Such as Quantreau or Grand Marnier)
  • 1 (10") sponge cake*
  • 2 cups Milk
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla
  • 2 drops Lemon flavoring
  • 2 Eggs
  • 2 Tablespoons Flour
  • 2 Tablespoons sugar
  • Fresh Mixed Fruits


  • Make the syrup for the cake by combining the water, 1/2 cup sugar and the optional liquor into a small saucepan and bringing it to the boil.
  • Remove the pot from the stove and set aside in a cool place.
  • Combine 1/2 cup sugar with the milk, vanilla and lemon into a 3 quart pot.
  • Cook over medium heat, stirring occasionally until it comes to the boil.
  • In the meantime, combine 3/4 cup sugar with eggs in a mixer bowl and whisk together until they double in volume and are pale in color.
  • Add the flour to the egg mixture and whisk it in to mix.
  • When milk has boiled, add egg mixture. (you'll now see why you used such a large pot).
  • Continue to cook until you return to the boil.(stirring constantly)
  • Pour the mixture onto a baking sheet or small roasting pan and sprinkle the top with 2 Tablespoons sugar (this will prevent a skin from forming ).
  • Place the cream in the refrigerator to cool.
  • While the cream is cooling, proceed to slice-up your fruit.
  • I have chosen to use pineapple, mango, kiwi, strawberries and blueberries, although the choice is up to you and your market's availability.
  • You are now ready to begin building the tart.
  • First, apply the simple syrup with a pastry brush, using your judgment on the amount of syrup depending on how wet you want the cake.
  • Remove the cream from the refrigerator and give it a good mixing until it is nice and smooth, then apply a layer to the cake.
  • On top of the cream, begin to layer your fruit.
  • Here is where you can be creative with colors and patterns.**
  • Note:
  • *Most supermarkets sell these cakes pre-baked for convenience.
  • **Notice I used the larger slices (pineapple) on the outer ring and smaller sizes towards the middle. You can of course cut the pineapple into smaller pieces if you like.
  • ~You can prepare your fruit tart in advance and brush the top with gelatine to preserve the fruit.

Categories: Dessert  Tart 
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