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Rainbow🌈Fresh Fruit Tart (Pride month inspired recipe)

Fresh fruit tarts have to be the easiest, prettiest and tastiest summer desserts to bake. The puff pastry is golden and crunchy, while the mascarpone cream is light and fluffy but those fruits are perfectly ripe, juicy and delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Course Breakfast, Brunch, Dessert, Filling, Finger food, High Tea, Sweet tooth, Tart, tea time
Cuisine france, Italian
Servings 6 people

Equipment

  • Rolling Pin
  • Knife
  • Brush
  • Mixing bowl
  • Electric beater

Ingredients
  

Pastry -

  • 1 puff pastry sheet
  • 1 eggs for egg wash
  • 1 tbsp demerara sugar

Cream filling -

  • 1/2 cup whipping cream
  • 1/4 cup mascarpone
  • 2 tbsp brown sugar
  • 1 tsp vanilla
  • 1 drop almond extract

Fruit -

  • Watermelon, peaches, oranges, melon, mango, banana, avocado, kiwi, blueberries, cherries, blackberries and grapes.

Top with -

  • Sea salt flakes

Instructions
 

To make the pastry shell -

  • Preheat the oven to 200℃.
  • Roll out the pastry dough into a rectangle (approximately 9x13inches) the dough should be 1/4th oof an inch in thickness.
  • Cut 1/2 an inch on all four sides and layer them on the edges to create a tall border.
  • Dock the pastry all over with a knife in the center. Brush the edges with egg wash and sprinkle over Demerara sugar.
  • Bake for 15-20 minutes until golden and crispy. The pastry should be dry to the touch. Once it comes of the oven, if the center has puffed up, press it down with your fingers while still warm. Allow it to cool completely before assembling.

To make the cream -

  • Whip the heavy cream cream until soft peaks with an electric beater, add the mascarpone cream and icing sugar, beat again until thick and smooth. Cover and chill in the fridge until needed.

To prepare the fruit -

  • Slice and portion as needed, place on a plate and set in the fridge.

To assemble the tart -

  • Spoon the cream onto the cooled pastry shell, spread it evenly and top it with the portioned fresh fruit. Slice and serve.

Notes

Make sure the pastry shell has cooled completely before assembly
The whipping cream must be whipped to soft peaks before adding the mascarpone or else it will be very runny
You can use any fresh fruit of your choice