Another week and another episode of the Great British Bake Off. This week as a bit more entertaining as the contestants attempted to flip tarte tatins out of their pans, and put a lattice onto treacle tarts. But I was most excited about the patisserie-style fruit tarts they made for the showstopper challenge.

Every time I pass a patisserie with the windows filled with shiny fruit-covered cakes and pies, my mouth literally starts watering. This tart is super simple to make, it’s just a creme patisserie with fruit on top. The most difficult part for me was not eating all of the fruit before I could put it on top of the cream.

Unfortunately, this tart was a bit to delicate to make the hour-plus trek on the rush-hour Tube to work, so Ben and I had to undertake the incredible difficult task of enjoying this bake all by ourselves. And boy was it lovely! The cream and fruit was so refreshing!

If you’re looking to impress some friends at a get-together without much effort, this would definitely be my recommendation

Ingredients

• 1 batch of sweet shortcrust pastry
• 4 egg yolks
• 100 grams sugar
• 25 grams flour, sifted
• 1/2 teaspoon vanilla
• 350 ml milk
• a mix of summer fruits, in this case, raspberries, blackberries, and blueberries
• 4 Tablespoons raspberry jam
• approximately 1 teaspoon water

1. Preheat your oven to 350°F (175°C). Line your pie dish (preferably one with a removable bottom, it’ll make your life easier) with the shortcrust pastry, then gently prick the base and sides with a fork. Lay a sheet of baking paper over your pastry, then fill with baking beans and place in the oven to bake for 10-15 minutes until it just starts to turn golden. Once finished, remove and let it cool completely.

2. Next, make the creme patisserie. Whisk the egg yolks and sugar together until they turn light and creamy, then stir in the flour.

3. Bring the milk just to a boil. While continuously whisking the egg mixture, slowly pour in the heated milk. Mix together, then return to the pan and return to the burner on a medium-low heat until it just starts to bubble. Begin stirring and cook for 2 minutes while stirring to allow the mixture to thicken. Remove from the heat, then add in the vanilla.

4. Cover the mixture with plastic wrap, allowing the plastic to touch the top of the creme so that you don’t have a skin forming on top. Allow the creme patisserie cool completely in the fridge. Once cool, spoon the creme patisserie into your baked pastry base and smooth over evenly.

5. Arrange the fruit in any pattern you like on the top of the tart. To create the shiny glaze, place the raspberry jam into a small pan and add a few drops (about 1 teaspoon) of water. Stir continuously until the jam melts, then brush the glaze over the top of each piece of fruit. And that’s it!