Fruit tarts

by Eddy Van Damme on June 20, 2011

A good tart shell, good cream and good fruit make one delicious dessert.  Although good hazelnut dough can be very delicious for a fruit tart, my favorite dough remains coconut shortbread tart dough.  It is one I use for lime and lemon tarts and certain petit four.

It has been my experience that many people in the United States are only mildly impressed with pastry cream, therefore for most tarts, I select either a cremeux or a cream flavored with fruit purees. For this particular mixed fruit tarts I used the refreshing and always delicious passion fruit cream.

19 comments on “Fruit tarts

  1. philippe marquay on said:

    heyyy , looking good , yummy , what ‘s up eddy , long time !!! how is everything ????

  2. Eddy Van Damme on said:

    Hi Philippe,
    Nice hearing from you! Things are going real good. Thank you for stopping by.
    All the best, Eddy

  3. Hilary Adams on said:

    A friend just asked me, via chat, what I was doing. Told him I was looking at… eye candy. :0) When that piqued his curiosity, I sent him this link! These look so amazing, Chef Eddy! And I just happen to have a day off and passion fruit puree in the freezer. Brilliant!

  4. Diana Wallace on said:

    Yummy!

  5. anita on said:

    This is a very nice ‘taste’ image. Looks like you can pick the fruit right off the page. A great and fresh summer fruit treat! Anita

  6. Chef Eddy, this is Raymond here. I am still in school and graduating from HCC next year of 2012. It is has been a long time. By the way, Nice tart dessert. See you Later…

  7. Trevena Mercurius on said:

    Hey Chef Eddy, I miss being in your class so much this looks so good. Im gonna try it at home.

  8. the passion fruit cream is such a great idea instead of the traditional pastry cream, I will definitely try this. Thank you for sharing!

  9. Szu wang on said:

    I love passion fruit and also fruit tart. It is so good to know that the passion fruit cream instead of traditional one.

  10. Richard Martinez on said:

    Is there a reason why you used the fruit you did, or does it really just depend on the person?

  11. Shanequa Denley on said:

    Chef,
    This was a really great dough! i wanted to kniw how long will this dough last in the freezer? Also, can you freezer pastry cream?

  12. Ashly Willis on said:

    The coconut tart dough has to be my favorite dough to use as well. It goes with a lot of things.

  13. valerie alexander on said:

    the passion fruit cream really make this fruit tart special it’s really delicious!

  14. mona robinson` on said:

    My favorite is also coconut shortbread tart dough. Its one of the first dough that you taught us how to prepare. I could eat it with anything, especially passion fruit.

  15. Mercy Boynton on said:

    I feel like I’m posting the same statement in all my replies but this looks so good that I cant wait to try it. I know it will be amazing having done some of the other tarts in your book and class.

  16. Meghan Abarca on said:

    Out of all the dough I made, coconut is an interesting taste. I find it the hardest to work with. How do you recommend working with it? One minute it is cold then the next it is warm and falling apart.

  17. Fu-Ying Wu on said:

    Mmm. That’s awesome. I want to try out multiple combinations of doughs and creams!

  18. Nhu Ta on said:

    Chef Eddy, If I don’ve have the passion fruit puree frozen in hand, can I use mango and processed it till its puree and use it? Would it come out the same as the frozen or no?

  19. Fruit tart is one of my all times favorite dessert! The passion fruit seems a little too tart for me, so I think I would use traditional pastry cream and try to use a fruit that would balance out the flavors.

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