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Dessert
Fruit Tart
Smooth Diplomat cream layered with mixed berry compote and caramel, finished with fresh seasonal fruits and refreshing lime jelly.
Smooth Diplomat cream layered with mixed berry compote and caramel, finished with fresh seasonal fruits and refreshing lime jelly.
Cooking time30 minutes
Prep time15 minutes- DifficultyMedium
Servings8-10 portions
Pastry Cream
- Milk 270 g
- Vanilla extract 2 g
- Lemon yellow coloring
- Sugar 45 g
- Egg yolk 1 egg yolk
- Whole egg 1 egg
- Cake flour 10 g
- Custard powder (or cornstarch) 12 g
-
15 g Butter Flavor Margarine 1kg
Diplomat Cream
-
185 g Multipurpose Cream 1L
- Sugar 15 g
- Pastry cream 370 g
Caramel
Mixed Berry Compote
- Frozen mixed berries 100 g
-
5 g Butter Flavor Margarine 1kg
- Sugar 25 g
Lime Jelly
- Water 760 g
- Sugar 115 g
- Citric acid 0.8 g
- Carrageenan powder 5 g
Garnish
- Palmier pastry (butterfly puff pastry)
- Fresh fruits
Pastry Cream
- Whisk sugar, eggs, and both flours until combined.
- Heat milk with vanilla and coloring until boiling.
- Gradually pour hot milk into the egg mixture while whisking.
- Strain, then return to heat and cook until thickened.
- Remove from heat, add margarine, and mix until smooth. Let cool.
Diplomat Cream
- Whip cream with sugar until light and fluffy, then fold into pastry cream until smooth.
Caramel
- Cook sugar until it becomes a deep amber caramel.
- Slowly add cream, mix it well.
- Add margarine and stir until smooth.
Mixed Berry Compote
- Blend berries with sugar.
- Cook over medium heat, add margarine, and simmer until slightly thickened.
Lime Jelly
- Mix water, sugar, Citric acid, and Carrageenan powder together.
- Bring to a boil, then pour into molds and let set.
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