Fresh Fruit Tart with Diplomat Cream
This fresh fruit tart with diplomat cream is a super colorful and easy make ahead dessert. It’s not only beautiful to look at, but it’s delicious too!
A sponge shell is filled with diplomat cream and topped with fresh seasonal fruit.
The sponge shell is much easier to make than a shortcrust one. You mix all the ingredients like a regular sponge cake and you bake the batter in this pan (not an affiliate link). Once it’s baked, you flip it upside down and fill it with cream.
Diplomat cream is simply made by combining vanilla pastry cream with whipped cream.
Top the fruit tart with your favorite fruits. I topped mine with strawberries, kiwi, blueberries and blackberries. It’s ok to use canned fruits but I don’t advise using frozen fruits as they release too much water. For the decoration be creative, even something simple will look stunning and elegant.
The apricot glaze gives a beautiful gloss and prevent the fruit from drying out. You can omit it if you wish.
This is a great recipe for a summer barbecue party, or for whenever you are entertaining friends and family. It’s sure to impress your guest! The shell and filling can be made a day or two in advance and stored until needed.
What would be your topping of choice for this fresh fruit tart??
How To Make It: Fresh Fruit Tart with Diplomat Cream
For the shell:
- ⅓ cup (70 g) granulated sugar
- 2 eggs at room temperature
- a pinch of salt
- 2.4 oz. (70 g) butter melted and cooled
- ¼ cup (60 ml) milk
- 1¼ cup (150 g) all-purpose flour sifted
- 2 teaspoons baking powder
For the diplomat cream:
- 1 egg yolk
- ⅓ cup (70 g) granulated sugar
- ¼ cup+1 tablespoon (40 g) all-purpose flour
- 1⅓cup (320 ml) milk
- 1 vanilla bean split and seeded
- ⅓ cup+ 1 tablespoon (100 ml) whipping cream
- any fresh fruit you prefer
For the apricot glaze (optional):
- ½ cup (120 g) apricot jam
- 1 tablespoon water
- Pre-heat the oven to 350°F (175°C).
- Butter and flour (or spray with baking spray) a 10 inch (26 cm) pan like this one.
- In the bowl of your stand mixer, beat the eggs, sugar and salt until the mixture has thickened and turned a pale yellow.
- Add the melted butter, milk, flour, baking powder and beat until well combined. The batter should be creamy, not too thick, not too liquid. If necessary add more milk, ½ tablespoon at a time.
- Pour the batter into the prepared pan
- and bake for 15 minutes.
- Let the cake rest for 2 minutes, before turning it out on a wire rack to cool. Cool it completely before decorating.
Prepare the diplomat cream:
- In a medium bowl whisk together the sugar, egg yolk and vanilla seeds.
- Add the flour, a couple of tablespoons of milk taken from the total amount and continue beating until well combined.
- Place the remaining milk and vanilla bean in a saucepan over medium heat until the milk just comes to a simmer.
- Remove from heat and discard the vanilla bean.
- While whisking, slowly add the milk to the egg mixture and return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the cream has reached the desired density.
- To prevent a skin from forming, press a sheet of cling film directly onto the surface of the pastry cream. Le it cool at room temperature.
- Using an electric mixer, whip the whipping cream until soft peaks form.
- Fold the whipped cream into the pastry cream.
Prepare the apricot glaze:
- Heat the apricot jam and water in a small saucepan until melted. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps
Assemble the fresh fruit tart:
- Fill the sponge shell with pastry cream.
- Arrange the fruits on top and gently brush a light coat of glaze.
- Serve the fresh fruit tart with diplomat cream immediately or refrigerate until ready to serve.