With one glance at a fruit tart your eyes suddenly become focused and glued to the beauty of it. Then your mouth has to have a taste of every delicious fruit that is displayed on this mouth watering work of food art. Fruit tarts come in all sizes and colors and one can express their artistic talents by creating them. Decorating with fruit of all textures, colors and sizes gives fruit tarts their amazing appearance and taste. Your artistic imagination can run wild with all the different fruit and textures that you can use to create this piece of art that tastes amazing. The amazing thing about a fruit tart is that we have a huge variety of fruits out there to work with. Here are some examples -  blueberries, raspberries, strawberries, mandarin oranges, kiwis, grapes, pineapples, cherries, and the list goes on!

Are you ready to put your creativity and imagination to work? Lets get started. Here is the video demonstration followed by the ingredients, equipment and detailed directions below.

Ingredients:

Equipment:

  • Metal tart shells (small, medium, and 8" & 10" large)
  • Cookie cutters small and medium size
  • Spatulas, table spoon
  • Pastry bag, brush, and tip
  • Rolling pin
  • Small pot and small bowl (to make a double boiler)

Directions:

1. The first step in making the chocolate fruit tart is making the dough of the fruit tart shell. Once you have made the dough, make sure you refrigerate it for several hours or even over night so it becomes firm. Please refer to my website (link under ingredients above) for the recipe and video on how to make the dough which I call "sugar dough recipe for cookies, pies, and tarts".

2. The second step is making your custard cream. Please refer to my video "Vanilla Custard Cream Pastry Filling Recipe" on my YouTube channel "BakingWithNadia" on how to make custard cream. Make sure to refrigerate the custard cream when it is not being used.

Preheat your oven to 375 degrees F (190 C) before you start forming your tart shells.

3. The third step is preparing the shell of the fruit tart. First take some all purpose flour and sprinkle it onto your work area. Then take a medium size chunk (depends on the size of your fruit tart shell) of your dough with your hands and place it on your floured work area so the dough does not stick to your work area surface. Here are some tips for working with sugar dough. Sprinkle some flour on the top surface of your dough and then use your rolling pin to role out your dough to a 1/4 of an inch (0.64 cm) thickness. When you role out your dough you can sprinkle more flour onto the dough surface to avoid sticking. Role your dough in one direction and then in the other direction to get an even thickness dough in all parts.

4. Forming the fruit tart shell: In the video I show how to make various sizes including a large 8 inch tart as well as medium and small (mini) tarts. You can make whatever size tart shell trays you have.

Large fruit tart: you will take the bottom portion of your shell tray which will be a 10 inch round bottom and sprinkle some flour on that too. Then slide it right under your dough. You can with a large flat spatula first go under all parts of the dough to make sure it is not sticking to the work area. Now slide and place your dough right on top of your 8 inch fruit tart tray. Use your hands to break off the excess dough and form the desired look with your fingers on the edges. Here is another tip: poke lots of holes with your fork on the bottom of the dough so the air can go through it and not expand and puff out too much when baking in the oven.

Medium and small (mini) fruit tarts: When making a small or medium fruit tart shell you can use cookie cutters to cut out the dough and then use a spatula to lift and place on the shell tray. Here's another tip: in the video, you will see me lift and drop the dough with the shell a couple times. This helps to settle the dough into the tray. Also make sure to poke a couple holes with a fork into the bottom of the dough once it is in the shell tray.

Store the unbaked tart shells in the refrigerator until your oven is ready for baking.  You can bake all sizes together, just keep a close eye on them.

5. Bake 25 to 30 minutes at 375 F or 190 C until golden brown. Once you have baked them, that tart shells can be stored outside in room temperature for a few days if you don't want to make the fruit tart right away.

Fruit tart shells

Fruit tart shells

6. Our next step is melting chocolate. Buy a good brand of chocolate, one that's high quality. I like to use Belgium dark chocolate from Trader Joes. Break or chop the chocolate into small pieces. Create a double boiler, fill a pot with 1/4 water and bring to a boil. Now turn off the heat and place the bowl of small pieces of chocolate onto the hot water, cover and allow the chocolate to melt. Stir the chocolate after a couple minutes to help with the melting process. Before the chocolate is completely melted remove the chocolate bowl off the hot water and add one to two teaspoons of grape seed oil or an oil without odor or taste to the bowl of melting chocolate. Then stir the chocolate until completely melted.

7. Now with a spoon pour the melted chocolate on your fruit tart shell and begin to spread on the bottom of the fruit tart shell with a spoon or spatula. You can create a thick layer of chocolate if you are a chocolate lover or a thin layer of chocolate. It's all up to your taste buds. Now place the chocolate fruit tart shell in the refrigerator for ten minutes or so to harden and cool quickly.

Fruit tart shells with chocolate

Fruit tart shells with chocolate

8. Now it's time to transfer your large fruit tart shell on a nice platter or 10" cardboard with a nice doily. If you plan to put it on the cardboard with a doily paper, first spread a little of your apricot preserves on the cardboard with a pastry brush or spoon and then place the doily paper on it so it will stick. Now place your chocolate fruit tart shell on the doily paper.

9. Now take the custard cream filling that you have made and with a spatula or a pastry bag spread it out onto the chocolate fruit tart shell evenly.

Fruit tart shell with custard cream

Fruit tart shell with custard cream

10. Place the fruit of your choice with your own creative design onto the custard or use my design if you like. You can use all types of fruit that you enjoy eating. I've used strawberries, kiwis and mandarin oranges. You can use blackberries, raspberries, blueberries, peaches, pineapples, apricots, etc.

11. The very final step is is putting a glaze on the fruit. You can use a strawberry glaze for your red fruits, and an apricot glaze for your other fruits. How to make a quick glaze: Take your strawberry or apricot preserves and pour and stir it through a strainer so you take out any lumps or bumps, add a little water and stir. This way your glaze will go on nice and smoothly. You will apply the glaze with your pastry brush and then refrigerate until ready to eat.

There are several reasons why we put a glaze on the fruits. 1. They will look prettier with a shine to them. 2. They will add a little sweetness to your fruit so it tastes more delicious. 3. The lifespan of the fruit will last longer in your refrigerator.

When ready to serve, take your chocolate fruit tart out of the refrigerator for 10 minutes or so for it to reach room temperature and then enjoy with some tea or coffee. These fruit tarts are great for any occasion and your family or guests will say they are divine in taste. Enjoy your amazing chocolate fruit tarts! Here are some pictures of what I made. I welcome your comments and questions below.

Fruit tarts

Fruit tarts

Medium sized fruit tart

Medium sized fruit tart

Small or mini sized fruit tart

Small or mini sized fruit tart