Fruit Tart


Pepperidge Farm (or other brand) Puff Pastry Sheets
Sponge Cake or store bought Pound Cake
White Chocolate Pastry Cream (see below)
Orange Liqueor or your choice of Flavored Syrup
Sliced Fresh Fruit (your choice)
Apple Jelly for glaze

White Chocolate Pastry Cream:
2cups Milk
1 ¾ oz Cornstarch
clb Sugar
c 1b Sugar (2nd measurement)
1½oz Unsalted butter
½ cup White Chocolate
4ea Eggs
½ cup Whipping Cream


1. Combine milk with the first measurement of sugar, butter and bring to a boil.
2. Slightly beat the eggs, in a mixing bowl.
3. Combine the second measurement of sugar with the cornstarch. Add to eggs.
4. Whisk until sugar is dissolved.
5. Warm the egg mixture with the hot milk. Add all egg mixture to milk and whisk constantly.
6. Whisk until mixture has thickened. Remove from heat.
7. Add Chocolate and stir until melted completely. Let cool for about 8 hours or overnight.
8. Whip ½ cup of cream to stiff peaks. Mix with cold pastry cream.
Note: Pastry cream must be completely cold and set to make prepared pastry cream.

Fruit Tart Preparation:

Cut a large section of the puff pastry – reserving some for “border” accents. Cut remaining section of puff pastry into thin strips and place on top edges of large puff pastry section. Pinch edges to create decorative effect. Bake in 400 degree oven until golden brown (refer to package instructions for baking).

Once baked, press center section of puff pastry down with back of spoon to allow room for pound cake. Cut thin slice of pound cake to fit in center section of baked puff pastry. Soak pound cake layer with Orange Liqueor or your choice of flavored syrup. Cover with layer of White Chocolate Pastry Cream.
Add long lines of your choice of fresh fruit. On the show, we used strawberries, kiwi, mango, whole blueberries and blackberries.

For glaze, heat Apple Jelly over low stove and glaze finished tart. Cut into sections and serve as individual desserts. One puff pastry section serves 4-6, depending on size of sections. Enjoy!