Fresh Fruit Tart

Step 1: Prepare the Gelatin Soak JELEAF GELATIN in 40ml of cold water for 10-15 minutes until softened. Remove, squeeze out excess water, and melt completely using a double boiler (bain-marie).

Step 2: Whisk Egg Yolks and Starch In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until the mixture is smooth, pale, and turns a light lemon-yellow color.

Step 3: Cook the Custard Gently heat CONAPROLE MILK and 50ml of BLUE BAND CREAM to 85°C (just simmering). Pour 1/3 of the warm milk mixture into the egg yolk mixture while whisking constantly, then pour everything back into the pot. Cook over low heat, stirring continuously until the pastry cream thickens, becomes glossy, and pulls away easily from the sides of the pot.

Step 4: Add Butter & Gelatin Remove the pot from the heat. While the cream is still warm (>50°C), add BOTTEGA ZELACHI BUTTER and the melted gelatin, stirring until completely dissolved and well combined. Allow the mixture to cool down completely.

Step 5: Whip and Fold the Cream Whip 270g of chilled BLUE BAND CREAM until soft peaks form. Divide the whipped cream into two batches, gently folding them one by one into the cooled custard base until a smooth, velvety Diplomat cream is achieved.

Step 6: Assemble the Tarts Transfer the Diplomat cream into a piping bag and pipe it generously into the crisp butter tart shells. Top with fresh strawberries, blueberries, and a sprinkle of chopped pistachios for decoration.

Step 7: Chill and Serve Refrigerate the tarts at 2-4°C for 1-2 hours before serving. This allows the cream filling to set properly, hold its shape, and ensure clean, sharp slices.