Cakes and Pastries Recipes - Empress Fruit Tart Recipe

Ingredients

Serves 6-8:

• 1 1/8 lb (500 g) sweetened pastry dough (refer recipe)

• 3/4 oz (20g) butter

• 1 pineapple

• 2 oranges

• 2 bananas

• 2 kiwis

• 3 1/2 oz (100g) strawberries

• 1 1/8 lb (500 g) apricots in syrup

• 3 tbsp confectioners' sugar

Rice pudding:

• 4 1/3 oz (125g) round rice

• 3 cups (75 cl) 50% fat milk

• 1 vanilla pod

• 3 oz (80g) golden raisins

• 2 egg yolks

• 3 tbsp sugar

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Method:

1. Prepare the rice pudding: Bring the rice to a boil to blanche it. Drain it and place it in a saucepan with the milk. Cook, together with the vanilla pod split in half and the raisins, over low heat until all the liquid has been absorbed. Add the yolks and the sugar. Reheat for a few minutes and cool.

2. Preheat the oven to 330°F/170°C.

3. Roll out the dough and line a well-greased tart pan with it. Cover with baking paper and dried beans. Bake for 20 min, until the edges turn golden brown. Discard the paper and the beans. Continue cooking for another 10 min, until the pastry turns an even color.

4. Take the pan out of the oven and allow it to cool completely.

5. Spoon the rice pudding into the tart crust. Smooth out using the back of a spoon.

6. Peel the fruit. Remove the stems from the strawberries. Cut the fruit into equal sized chunks, with the exception of the apricots. Arrange these in a circle on the tart. Add the fruit chunks and arrange harmoniously.

7. Dust with confectioners' sugar before serving.