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Express fruit crisp tart (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 15 min mins
Total Time 35 mins
Racing: , ,
Difficulty: Easy
Servings: 6
Description

This express crisp tart is ideal when you want an elegant dessert without spending hours in the kitchen. The pastry can be prepared in advance (homemade or bought ready-made), and the final assembly takes just two minutes. The fillings are endless: seasonal fruit, homemade compote, cherries, rhubarb... a real all-rounder!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For homemade puff pastry
  • 250 g of flour
  • 200 g well-frozen butter (cut into pieces)
  • 120 g chilled water
  • 5 g of salt
  • OR use a commercial rectangular or round puff pastry
  • For the garnish
  • 250 g of mascarpone
  • 250 g plain yoghurt
  • 1 lemon (Zest + juice of half a lemon)
  • 1 bag vanilla sugar
  • Honey (according to taste)
  • Fruit or compote ((cherries, rhubarb, etc.))
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Prepare the puff pastry (if homemade) :
    o Mix the flour, frozen butter, water and salt quickly to obtain a shortbread dough with visible pieces of butter.
    o Roll out into a rectangle (4-5 mm), fold into 3-4 layers, turn and repeat. Shape into a snail, wrap and leave to rest in a cool place for 30 min before use.
    2. Baking the pastry :
    o Roll out the pastry on a baking tray lined with baking paper.
    o Make a 1 cm incision in the edge (without cutting through) and draw a light grid in the centre to prevent the pastry from puffing up.
    o Brush with egg yolk and bake at 180°C for around 15 minutes. Leave to cool.
    3. Topping: Mix the mascarpone, yoghurt, lemon zest and juice, vanilla sugar and a drizzle of honey. Chill in the fridge.
    4. Assembly: Spread the cream over the cooled pastry and arrange the fresh fruit or compote. Serve immediately.

    THERMOMIX® METHOD
    Preparation - Thermomix
    1. Express puff pastry: Place the flour, frozen butter, water and salt in the bowl and knead for 30 sec / mixer mode. Take the pastry out, shape it quickly, fold as indicated above and leave to rest in the fridge for 30 mins before baking.
    2. Cooking: Roll out and prepare the pastry as for the traditional method, then bake for 15 min at 180 °C.
    3. Cream: In the Thermomix bowl, insert the whisk attachment and blend the mascarpone, yoghurt, lemon, vanilla sugar and honey for 10 sec / speed 2.5. Set aside in the fridge.
    4. Finishing: Spread the cream over the cooled pastry and add the fruit or compote. Serve immediately.
Read it online: https://auxdelicesdecaroline.com/en/recipe/tarte-croustillante-express-aux-fruits-methode-traditionnelle-thermomix/