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GSABO - S2- Ep3 - Recipes

Vanilla and Chocolate Fruit Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sweet shortcrust:

  • 125g butter, softened
  • 30ml castor sugar
  • 30ml vegetable oil
  • 1egg, lightly beaten
  • 500ml cake flour, sifted
  • 10ml baking powder
  • 2.5ml salt

Vanilla crème patissière:

  • 500g milk
  • 50g butter
  • 60g castor sugar
  • 2 whole vanilla beans
  • 25g corn flour, sifted
  • 25g cake flour, sifted
  • 60g castor sugar
  • 120g egg yolks

Chocolate crème patissière:

  • 250ml milk
  • 25g butter
  • 30g castor sugar
  • 12g corn flour, sifted
  • 12g cake flour, sifted
  • 30g castor sugar
  • 60g egg yolks
  • 100g dark chocolate, 55%, chopped

Meringue:

  • 2 egg whites
  • 60g castor sugar
  • 55g icing sugar, sifted
  • 25g strawberry dark chocolate, 70%, melted

Tempered chocolate:

  • 150g dark chocolate, 55%, chopped

Fruit garnish:

  • 565g tin lychees
  • 250g raspberries
  • 250g blueberries
  • 75g pomegranate seeds
  • 6 figs, fresh, peeled, quartered

Preparation method

Sweet shortcrust:

  • Cream the butter and sugar well
  • Add the oil, cream again
  • Add the egg
  • Mix the flour, baking powder and salt together
  • Add half of the flour mix to the butter
  • Add remaining flour and mix to a firm dough
  • Wrap in cling film and refrigerate for 1 hour
  • Roll out thinly and line a fluted tart tin
  • Place in the fridge for 10 minutes and preheat the oven to 180 C
  • Bake blind for 15-20 minutes, then remove the baking beans and bake for 15 minutes until golden brown
  • Allow to cool

Vanilla crème patissière:

  • Combine milk (all but 125ml), butter, sugar and vanilla in a pan over medium heat
  • Whisk together the corn flour, cake flour, sugar, egg yolks and 125ml of milk
  • Once the mix on the stove is boiling, pour half into the egg mix and whisk
  • Return to the pan and put over a medium heat, whisking constantly
  • Once the mixture begins to thicken, turn off the heat and whisk for 30 seconds
  • Return to a medium heat and cook out the flour for 1 minute, whisking constantly
  • Strain onto a clingfilm-lined baking tray, cover and place in the freezer for 15 minutes
  • Move to a bowl and cover the surface with clingfilm and refrigerate until needed

Chocolate crème patissière:

  • Combine milk (all but 60ml), butter and sugar in a pan, over medium heat
  • Whisk together the corn flour, cake flour, sugar, egg yolks and the 60ml of milk
  • Once the mix on the stove is boiling, pour half into the egg mix and whisk
  • Return to the pan and put over a medium heat, whisking constantly
  • Once the mixture begins to thicken, turn off the heat and whisk for 30 seconds
  • Return to a medium heat and cook out the flour for 1 minute, whisking constantly
  • Whisk in the chocolate, until fully melted
  • Strain onto a clingfilm-lined baking tray, cover and place in the freezer for 15 minutes
  • Move to a bowl and cover the surface with clingfilm and refrigerate until needed

Meringue:

  • Preheat oven to 100 C, line 2 baking sheets with baking paper
  • Beat egg whites to stiff peaks, then add caster sugar, 15ml at a time
  • Sift 1/3 of the icing sugar over and fold in, repeat and swirl the chocolate through
  • Place in a piping bag with a 1cm round piping nozzle
  • Pipe meringues onto prepared baking sheets
  • Bake for about an hour, until the bottom of the meringues are crisp
  • Allow to cool on the tray

Tempered chocolate:

  • Place 100g of the chocolate into a bowl over a pan of simmering water
  • Heat to 45 C
  • Remove from the heat and stir in the remaining 50g of chocolate
  • Bring the chocolate down to 27 C, then return to heat to 32 C
  • Spread thinly over acetate sheets and cut out small rounds

Fruit garnish:

  • Prepare the fruit by thoroughly draining the lychees, and washing the raspberries and blueberries
  • Set all fruit aside for assembly

Assembly:

  • Pour the vanilla crème patissière into the tart case and spread evenly
  • Dollop the chocolate crème patissière around the vanilla crème patissière and swirl it through
  • Decorate the edge of the tart with the meringues
  • Working inwards, cover the top with the array of fruit
  • Arrange the tempered chocolate discs evenly around the fruit tart