Fresh Fruit Tart
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 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.**
*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.
Pairs Well With
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