A deliciously refreshing French style patisserie tart with a sweet shortcrust, cream filling topped with fresh fruit and glazed for added effect. Delicious!
For the cream filling be sure the heavy cream, cream cheese and sour cream are at room temperature for a silky smooth cream filling. To prepare the cream filling place the heavy cream in the 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. (I like to put the cream cheese and sour cream in a zip top bag, cut one corner and slowly squeeze it into the heavy cream.) Continue mixing until the mixture is smooth.
Assemble the tart by first filling crust with vanilla cream, then arrange fruit in an artful way on top of the cream. Brush with glaze. Tip: I like to put the cream into the crust then chill it in the refrigerator until it is firm and set. Once it is set then I arrange the fruit and brush on the glaze.
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.