Raw Recipes

Classic Fresh Fruit Tart

Posted on July 09 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Classic Fresh Fruit Tart

Yield: one 9-inch tart (8 servings)

This elegant pastry (think bakery windows in Paris) tastes as good as it looks.


  • 2 1/2 cups Shortbread Crust
  • 2 cups Pastry Cream
  • 1 kiwifruit, peeled and sliced into half-moons
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/2 cup sliced fresh strawberries

Pour the crust crumbs into the tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom.

Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.

Pour the Pastry Cream into the crust, spreading it evenly with a small offset spatula. Arrange the fruit in concentric circles, beginning with the kiwifruit half-moons in the center of the tart, moving outward with circles of blueberries and blackberries, and ending with the sliced strawberries around the edges. Chill in the refrigerator for at least 2 hours before serving.

Covered with plastic wrap and stored in the refrigerator, Classic Fresh Fruit Tart will keep for 2 days.

Raspberry Tart: Top the tart with 2 cups of fresh raspberries instead of the other fruits.

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