A deliciously refreshing French style patisserie tart with a sweet shortcrust, cream filling topped with fresh fruit and glazed for added effect. Delicious!
To prepare the cream filling place the heavy cream in the cold bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the sour cream, cream cheese, sugar and vanilla. Continue mixing until the mixture is smooth.
Here are some tips and tricks that I have found helpful in making a great fruit tart. When I have combined the ingredients for the short crust I drop the crumbly meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick. This gives me an even layer across the bottom and lets me build up the sides thicker. It reminds me of playing in a sandbox, or watching workers who are leveling fresh concrete with a long board. Anyhow, I draw the stick across the bottom and deposit the extra meal around the sides. I then take a flat bottomed water glass and gently tamp down the crust to pack it tight, and I usually work the edges with my fingers. Be sure to pack it tight so it is not crumbly after baking.
The next tip is for the cream filling to have a really smooth consistency. Be sure you let the cream cheese and sour cream come to room temperature before blending together.