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Recipe Category / Pies and Tarts

Fruit tarts

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


For the crème patisserie

  • In a pot, add 400 g of milk and half of the sugar. Place over medium heat and bring mixture to a boil.
  • In a bowl, add the egg yolks and remaining sugar. Whisk until the sugar dissolves completely.
  • Add the vanilla extract, the remaining milk, corn starch and lemon zest.
  • Gradually add the mixture from the pot to the bowl, while continuously whisking. Transfer the mixture from the bowl back to the pot and place over medium heat. Whisk until the mixture thickens.
  • When ready, remove from heat and add the butter. Whisk until it melts.
  • Transfer crème to a bowl and cover with plastic wrap, making sure the wrap directly touches the surface of the crème so that a film is not formed.
  • Refrigerate for 3-4 hours to chill.

For the tart shell

  • Preheat oven to 160* C (320* F) Fan.
  • In a bowl, add the flour, sugar and salt. Mix with a spoon.
  • Cut the butter into small pieces and add them to the bowl. Rub the mixture between your fingers to combine.
  • Add the egg and mix until you have created a soft dough.
  • Cut the dough into 12 equal sized pieces.
  • Press down on each piece of dough or with a rolling pin to spread it out.
  • Line two 6 cup muffin pans with cupcake liners.
  • Place one piece of dough into each cup and press down on them with your hands to fit it into each cup. Cover each piece of dough with a small piece of parchment and add cooking weights so that they don’t rise while they bake.
  • Bake for 30 minutes. Remove weights and parchment and bake again for 10 minutes until golden.
  • When ready, remove from oven and allow to cool completely.

To assemble

  • Remove the chilled crème patisserie from the refrigerator and beat for a few seconds in the mixer on high speed to make it fluffy.
  • Transfer to the bowl with the whipped cream and gently fold with a spatula.
  • Transfer to a pastry bag and fill the tarts.
  • Decorate with your choice of fruit cut into pieces.

To assemble

  • Place a saucepan over heat and add 1 teaspoon of honey. Heat until it melts.
  • Brush the honey over the fruit and serve with mint leaves.
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Nutrition information per portion

Calories (kcal)
16 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
26 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
55 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
13 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
19 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
10 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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