When Spring starts to turn into Summer, and British berries come into season, there is one elegant little sweet treat I can’t wait to make. Fruit tarts. Tender pastry cases filled with creme patissiere and topped with bright and bouncy seasonal fruit – simple components which add up to a delectable warm weather treat.
The thing is, creme pat can be a little too runny for my liking if you make it in the traditional manner. My taste testers may have hinted at that being a slight downfall last summer so this year, I’ve been tweaking and come up these Lemon & White Chocolate Fruit Tarts.
White chocolate folded into a standard creme pat gives a sweet, milky vanilla flavour and to keep the flavours bright and fresh, a little lemon extract brings zing. I also use double cream instead of milk and altogether, you get a beautifully silky but set filling to pile your favourite fruits onto.
It has a luscious, luxurious mouthfeel which isn’t to be missed. A tbsp of limoncello folded into the lemon and white chocolate creme pat at the end makes for a grown-up twist to these summery little tarts, that will whisk you away to Mediterranean shores where it is served chilled at many a seaside bar.
I use my Nordic Ware tartlette pan (pricey but that shallow but widely splayed and corrugated finish was so worth the splurge to me; they are just so elegant to look at).
If you do lose control of your senses (and purse strings) like me, then know you can make my Cinnamon Apple Cheesecake Tarts, Bing Cherry Bakewells and Mini Lemon Meringue Pies to assuage your guilt 😉 If not, use a shallow bun/fairy cake tray or make 10 slightly larger tarts using a muffin pan.