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Fruit Tartlette

Chef Olivier Fortat,
The French Way

With berries, a hint of chocolate and custard surprise, these tarts are a fresh and sweet treat.

1 cup butter
4 cups flour
1 1/4 cups sugar
2 large eggs
pinch of salt

1/4 cup butter
1 1/2 cups dark chocolate
1 cup cream

4 cups of your favourite berries or fruit, sliced.

2 Tbsp apricot jam
2 Tbsp water

Custard and Pastry

  1. Make custard (use éclair recipe but don’t add chocolate) and set aside.
  2. In a large bowl, use a wooden spoon to combine butter, flour, sugar, eggs and salt. Use your hands to form a ball of dough.
  3.  Cover with plastic wrap and chill in fridge for 1-2 hrs.
  4. Preheat oven to 350˚F.
  5. Remove dough from fridge. Roll out dough and cut shells to 2 1/2″ in diameter.
  6. Bake for 20 to 30 mins.
  7. Set aside and let cool.


  1. In a saucepan, gently melt butter and chocolate over low heat. Add cream.
  2. Stir to combine. Keep on low heat.


  1. In a saucepan, gently melt apricot jam over low heat.
  2. Add water to thin.


  1. Brush inside bottom of each tart with ganache and fill with 1 Tbsp of custard.
  2. Cover the custard with fruit garnishes.
  3. Brush with warm glaze and serve.

Yield 12 tarts


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