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Croissant Fruit Tart
Main ingredients | Croissant dough, Fresh blueberries, Fresh raspberries, Fresh blackberries, Dragon fruit, Peach, Refined flour, Red kidney beans, Eggs, Cream cheese, Powdered sugar, Fresh basil leaves, Whipped cream, Berry compote |
Cuisine | Fusion |
Course | Dessert |
Prep time | 3-4 hours |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Easy |
Others | Non Vegetarian |
Ingredients
- Croissant dough as required
- Fresh blueberries for garnish
- Fresh raspberries for garnish
- Fresh blackberries for garnish
- Chopped dragon fruit pieces for garnish
- Fresh peach slices for garnish
- Refined flour for dusting
- Oil for greasing
- Red kidney beans as required
- Egg wash as required
- ½ cup cream cheese
- 2 tablespoons powdered sugar
- 2-3 fresh basil leaves
- ¾ cup whipped cream
- Berry compote as required
- Fresh mint leaves for garnish
Method
- Dust some refined flour on the surface and roll the croissant dough into a thick rectangle. Cut into roundels with a cookie cutter.
- Line a baking tray with parchment paper and grease with oil.
- Arrange the roundels on top. Grease the steel bowls with some oil and place on the roundels. Press lightly.
- Add some kidney beans to the bowls and set aside for 1 hour.
- Preheat the oven to 180ºC.
- Apply egg wash to the roundels, keep the tray in the preheated oven and bake for 10-15 minutes. Remove the steel bowls, apply egg wash on entire surface and continue to bake for 5-6 minutes more. Allow to cool completely.
- Meanwhile for the stuffing, take cream cheese in a bowl. Add powdered sugar. Tear basil leaves directly in the bowl and mix well.
- Fold in whipped cream with light hands. Transfer this mixture into a piping bag.
- Arrange the baked tarts on a serving plate, spread some berry compote in the centre of the tart shells. Pipe the prepared cream cheese mixture on top of the compote.
- Place fresh blueberries, raspberries, blackberries, dragon fruit and peach slices on top.
- Garnish with mint leaves and serve.
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