As I’ve said to you guys a million times before, I do love having a good old late night scroll through both instagram and pinterest. I just like looking for inspiration, getting a feel as to what everyone is enjoying eating and to see what’s currently trending across the web.
One thing I have noticed this year is summer inspired tarts are making their rounds and i must say, I’ve seen some real good looking tarts.
So I think you know where I’m going with this… I’m jumping on the bandwagon (what can I say, I’m a sheep haha) and I’ve made my own version of a summer tart.
I feel like I’ve created the perfect summer tart which has the juiciest summer fruit topping and a fresh filling, all of which will get you wanting more!
I’ve seen a lot of people online go to some real incredible lengths with their tarts which quite frankly had me struck with amazement. Now, mine aren’t nothing on that scale but in all honesty, I didn’t want them to be. Whilst those tarts have me super inspired and got me aiming big for the future, today I wanted to just share with you a simple, easy-to-make tart which anyone reading this can achieve and enjoy! As that’s what my blog is all about afterall.
If you fancy making a tart this summer, let this be the tart you make! You know the drill my loves, the recipe is below:
Category: Sweet Treat / Desert
Prep Time: 30 Minutes
Freeze Time: 15 Minutes
Bake Time: 15-20 Minutes
Decorating Time: 20 Minutes
Overall Time: 90 Minutes
Ingredients You Need For Shortbread Base:
- 226g Of Unsalted Butter
- 115g Of Caster Sugar
- 2tsp Of Vanilla Extract
- 340g Of Plain Flour
Ingredients You Need For Filling:
- 200ml Of Double Cream
- 50g Of Creme Fraiche
- 50g Of Icing Sugar
- 1tsp Of Vanilla Bean Paste / Extract
Ingredients You Need To Decorate:
- 6tbsp Of Raspberry Jam
- 200g Of Summer Berries (I Used Blueberries, Raspberries & Strawberries)
How To Make Shortbread Base:
- Firstly, gather together your equipment and ingredients, line the base of six small loose-bottomed tart tins and preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Secondly, in a large bowl, cream together the 226g of unsalted butter with 115g of caster sugar until light and fluffy.
- Next, mix in 2tsp of vanilla extract until combined.
- A little at a time, mix in the 340g of plain flour until a dough forms.
- Now your shortbread dough has formed, gently press the shortbread on the base and around the edges of the loose-bottomed tart tins (TIP: i made sure the shortbread around the edges of the tart tins is a little thicker so that it doesn’t break when removing from the tin later on).
- Once you’ve completed pressing your shortbread into the 6 tart tins, prick the bottom of the tarts all over with a fork (this prevents the shortbread base from bubbling up whilst cooking).
- Then, place the tart cases into the freezer for around 15 minutes (this prevents the shortbread from shrinking once in the oven).
- When the 15 minutes is up, take the shortbread out the freezer.
- Place a piece of parchment paper over the tart case, making sure to cover the edges. Spread plenty of dried baking beans or rice over the parchment, covering the whole bottom of the tart. Then, place the tart tins onto a baking tray.
- Place the tarts into the oven for around 20 minutes, until the shortbread is lightly golden.
- As soon as the shortbread is baked, place onto the work surface and leave them to cool completely.
How To Make The Filling:
- In a large bowl, using an electric whisk, whip the 200ml of double cream until its just beginning to thicken.
- Then, add the 50g of creme fraiche, 50g of icing sugar and 1tsp of vanilla bean paste to the double cream and whip all the ingredients together until stiff peaks form (this shouldn’t take long at all).
- Set to one side.
How To Assemble & Decorate The Tart:
- Once the cases have cooled, very carefully remove the shortbread from the cases.
- Using a spoon, spread 1tbsp of raspberry jam into the base of each shortbread case.
- Place a Wilton 2A round piping nozzle (or any round nozzle you have) into a piping bag and spoon the tart filling into the bag.
- Pipe the filling in one long spiral starting in the centre working outwards into the base of the shortbread case.
- Finally, top the filling with some fresh, juicy fruit.
That’s your Summer Fruit Tarts prepared, baked and decorated, ready for you to enjoy!
- If you fancy adding a boozy twist to these tarts, the night before making, pour 25ml of Pimms over the 200g of fruit (in a bowl) and place into the fridge overnight to allow the fruit to soak up the Pimms.
- You could also add 15ml of Pimms into the filling.
- Keep these tarts in the fridge.
Boy oh boy are these tarts delish!
I just love the simplicity of todays recipe. I feel like tarts can always be quite a daunting recipe to do but they defiantly look harder to achieve than they are. If you just really take your time and not rush making them, you’ll be thrilled with the end result. That’s a promise.
Let me know in the comments below if you make these tarts yourself and if you do, what your thoughts are on them? Are you now in the mood to create all the summer tarts you can? Because I know I am!
Sending you all tons of love & hugs as always,