As prescribed by Paulina Constancia
I thought I’d share with you the inviting welcome message on their website…(makes you want to run to their pastry shop and have a generous serving of fruit tart)
“Thanks to the growing popularity of Western-style sweets, pastry shops could be found on any street corner in Japan these days. There are hundreds of variety of sweets but the one most popular among all now are fruit tarts. Thus, we have brought these ever so popular tarts directly from Japan, dielicately designed fruits composed atop handmade cream by our Japanese patissiers.
We have gone one step further and added our personal touch to our tarts. Beneath the elaborate decoration of our tarts lies our simple philosophy – our tarts must be only made with the freshest and most delicious fruits, carefully selected by the Chef’s hands every day. Howver, simple as it may sound, we believe it is the best way for you to enjoy all the fruits’ goodness, free of unhealthy additives and preservatives.
So, come visit us, sit back, relax and enjoy our tarts with a cup of note tea on a lazy afternoon…”
Here is an Easy Fruit Tart Recipe
“Who doesn’t love both the look and taste of a Fruit Tart? Unfortunately, the classic recipe can be a little time consuming, so I decided to make what I call an “Easy” Fruit Tart. A simpler version, perfect for weekdays when time is at a minimum. This Easy Fruit Tart is made with a very simple shortbread crust and the filling is just a beaten mixture of heavy cream and mascarpone cheese. It is so simple yet so good. Of course, the crowning touch to any fruit tart is the fruit, and while you can arrange the fruit in concentric circles, to make things “easy” I have just piled the fruit randomly on top of the cream.”–Stephanie Jaworski, Joy of Baking
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1/2 cup (120 ml) mascarpone cheese (or cream cheese)
1/2 cup (120 ml) cold heavy whipping cream (35-40% butterfat content)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)
Click here to view video for making the shortbread crust
Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. If too thick to spread, beat in a little more heavy cream.
To Assemble Tart: Evenly spread the cream onto the baked and cooled tart shell. Scatter the berries on top of the cream. If not serving immediately, refrigerate. Remove from fridge about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.