COOKIE TART WITH FRESH FRUITS
 
Prep time
Cook time
Total time
 
A DELIGHTFUL SUMMER FRUIT TART WITH A SHORTBREAD COOKIE CRUST !
Author:
Recipe type: Dessert, Sweet, Tart, Cookie
Serves: 6 people
Ingredients
  • SCOTTISH SHORTBREAD
  • 125 gr butter at room temp
  • 55 gr caster sugar, or powdered
  • 180 gr flour
  • a pinch of salt
  • 1 tsp vanilla extract
  • .
  • DIPLOMAT CREAM
  • ½ batch creme patisserie
  • 100 ml cream, whipped
  • .
  • fresh fruits
Instructions
  1. Heat the oven to 180 C (350 F).
  2. Beat the butter with sugar until pale and smooth. You can do this in a stand mixer.
  3. Add in the flour and mix on a low speed until you have a smooth paste. We don't want to over work the dough.
  4. Press it into a 9 inch tart tin lined with baking parchment or you could first roll it then place in the tin.
  5. Prick the base with a fork and chill in the fridge for 20 minutes.
  6. Bake in the preheated oven until golden, 15-20 minutes.
  7. Once it's completely cooled down top it with the cream of your choice and fresh seasonal fruits.
Notes
The dough we have here is perfect for a 9 inch tart tin, it will not be enough if you have a bigger tin as it will be too thin and fragile. You can double the ingredients or increase by half for a bigger tart base and make some extra cookies if you end up with leftover dough.

If you choose to serve the tart with creme patissiere, make that first as it needs to be very well chilled before you can use it. You can make it up to a couple of days in advance. And for diplomat cream whisk your well chilled creme patissiere with an electric whisk so it's nice and smooth then combine with whipped cream, et voila :):)

You can keep the unbaked dough in the fridge for up to three days, well wrapped of course... and in the freezer for two months.

Shortbread recipe adapted from BBC Food.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/07/cookie-tart-fresh-fruits/