fruit tart

Light, fresh and delicious fruit dessert.

Sponge cake soaked in vanilla syrup
Mousse cream
A large amount of fresh fruit
Topping with a quince jelly
Sponge cake
2 eggs
60 g sugar
60 g flour (or Maïzena for a gluten-free cake)
1 pinch of salt
Put a bowl in a bain-marie.
Whisk the eggs in the bowl with the salt, heating and gradually adding the sugar. Stop at 60°C.
Gently add the flour without letting the light mousse fall.
Bake for about 15 minutes at 180°C, the sponge cake will brown, come away from the edges of the mould, is elastic and dry in the middle.
Turn out and cool on a rack.
Crème mousseline
250 ml milk
1 vanilla pod
40 g egg yolks (2 yolks)
50 g sugar
30 g flour or cornflour
125 g butter at room temperature (40 g + 80 g)
Bring the milk to the boil with the split and scraped vanilla and a little sugar.
Whisk the yolks with the sugar.
Add the flour or cornstarch to the yolk-sugar mixture.
Remove the vanilla pod from the milk and pour it over the yolks, stirring.
Return to the heat and continue to cook for 1 minute.
Remove the custard, add 40g of butter, filter on contact and chill.
Work the rest of the butter into a creamy consistency and beat it with a mixer or food processor to obtain a fluffy consistency.
Beat the custard into a smooth consistency.
Beat in the butter while gradually adding the custard.
If you wish to flavour the custard with vanilla or coffee extract, then add it last.

140 g water
60 g sugar
flavouring of your choice: kirsch, fruit syrup, vanilla extract…
Bring the water to the boil with the sugar
Flavour once the syrup has cooled
Fresh seasonal fruit
Neutral topping (75g water, 75g sugar, 2g gelatine) or quince jelly or apricot jam
Put Rhodoïd in the mould.
Cut the sponge cake into two slices.
Arrange the fruit slices around the edge of the cake.
If necessary, cut off the top slice of sponge cake slightly so that it can be placed at the bottom of the cake. “Brush the top slice with the syrup. Place this slice of sponge cake at the bottom.
Spread a layer of mousseline cream on the bottom and the edges with a small palette knife.
Arrange the pieces of fruit.
Cover with the second slice of sponge cake punched with syrup. The bottom of the sponge cake is the flattest part and should be placed on top of the cake. Press down.
Spread a layer of mousseline cream that will mask the sponge cake.
Decorate with a large quantity of fruit, arrange the fruit starting from the edge towards the centre.
Cover with neutral topping or hot fruit jelly, so as to shine and protect the fruit and the cream.
Set aside in the refrigerator.