Continental Fresh Fruit tart

Frangipane tart with Apricot and “Dilmah Italian Almond Tea” jam, “Dilmah Rose with French Vanilla Tea” jelly, creamy Madagascar vanilla custard and glazed local fruit is an enjoyable petit cake to eat anytime.

Ingredients

600 g shortbread

300 g Apricot and Italian Almond jam

1200 g frangipane

Method

Roll shortbread out to a thickness of 2 mm and place on a paper covered baking tray. Spread the jam evenly on top of the shortbread. Spread the frangipane evenly over the jam. Bake in a fan forced oven on 160ºC for approx. 25 minutes. Allow cooling in the fridge before use.

Mark the size of the tart approx 2 cm x 2 cm and place a small square of Rose with French Vanilla Tea Jelly in the middle. Pipe some creamy custard of top of the jelly. Decorate with orange, blueberries, kiwi and strawberries.

Apricot and Italian Almond Tea Jam

Ingredients

1000 g apricots peeled

500 g caster sugar

250 g hot water

20 g Dilmah Italian Almond tea leaves

Method

Place tea leaves in hot water for three minutes and sift the mixture through a fine sieve. Place apricots, caster sugar in a cooking pot with the brewed tea and mix. Bring to the boil and simmer for approx. 5 minutes.  Pour into closed container and store in the fridge until the jam is set.

Frangipane

Ingredients

1000 g almond meal

1000 g caster sugar

1000 g unsalted butter

1000 g eggs

200 g plain flour

Method

Place butter and sugar in a bowl and mix in until creamy. Add eggs gradually while mixing. Blend almond meal and flour in the mix. Mix until an even consistency and well combined. Keep stored in closed container in the fridge.

Madagascar Vanilla Custard

Ingredients

3000 g milk

400 g caster sugar

300 g custard powder

350 g milk

1 tbls Madagascar vanilla sugar

Method

Put 3000 ml. milk and caster sugar in a cooking pot on the stove and bring to the boil (don’t stir sugar in the milk). Mix custard powder, 350 ml. milk and vanilla in a small bowl. When the milk is boiling add custard mix to the milk while whisking. Pour custard into a container and cover with cling film. Allow cooling in the fridge before use.

For creamy Madagascar Vanilla custard, whisk the custard smooth and add 35% whipped unsweetened cream.

Rose with French Vanilla Tea Jelly

Ingredients

750 ml hot water

200 g caster sugar

5 Dilmah Rose with French Vanilla Tea bags (10g)

10 gelatine leaves (20g)

Method

Place gelatine leaves in a bowl with cold water. Soak tea bags in the hot water with sugar for 3 minutes and discard the used tea bags. Squeeze the water off the gelatine leaves and add to the warm tea. Mix well and pour into closed containers. Store in the fridge until the jelly is set.