Fruit Tart

Ingredients list for Fruit Tart

• 1 1/2 cups Refined flour sifted
• 2/3 cup Sugar
• 1/2 cup Unsweetened cocoa powder
• 1/4 teaspoon Salt
• 150 grams Unsalted butter frozen
• FOR FILLING
• cup Orange jelly 1/4
• 1/2 tablespoon Lemon juice
• 1 cup Whipping cream
• 350 grams Mixed fruits

Method

1. Grease an eleven-inch diameter springform tart pan with butter. In a food processor add and mix together flour, sugar, cocoa powder, salt and blend for five seconds. Add butter, cut into small pieces and blend till you get a moist sandy texture.
2. Add one and a half tablespoons of chilled water and blend until the dough comes together. Press evenly onto the bottom and up the sides of the prepared pan and prick it all over with a fork. Refrigerate for thirty minutes.
3. Preheat oven to 175ºC/350ºF/Gas Mark 4. Blind bake the crust for around fifteen minutes in the preheated oven or until it looks dry and slightly puffed up. Take it out of the oven and set aside to cool.
4. Melt orange jelly with lemon juice and brush a thin layer over the base of the tart. Whip the cream and spread a thin layer over the jelly. Arrange the fruits on top and brush with the jelly glaze over them.
5. Cut into wedges and serve immediately.

Nutrition Info