Ingredients

Crust / Tart shell

Filling

Gel

Fruits

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Method

Making the Tart shell

1. With the rubbing method, mix flour, butter and sugar in a bowl.
2. After achieving sand-like texture, place the mixture onto your work bench.
3. Add in the egg yolks and start mixing it by hand until fully combined. Be careful not to over-worked the dough!
4. Wrap the dough with cling wrap.
5. Rest for 30 minutes in the fridge.
6. Prepare your tart ring by brushing it with room temperature butter and sprinkle with flour.
7. Preheat oven to 200°C
8. After dough has finished resting, dust your work bench with flour and place the dough.
9. Roll the dough with a rolling pin until it has a 3mm thickness.
   a. You can change the thickness to your own preference, but make sure the dough is evenly thick!
10. Lay out the tart ring on top the dough, and cut a circle with an extra 2cm space from the tart ring.
11. Roll up the cut out dough with a rolling pin and place it into the tart ring.
12. Push the dough in carefully so it touches all surface of the tart ring.
13. Cut out any excess dough by rolling a rolling pin on top of the tart ring, so it will cut naturally.
14. Docking: Poke holes into the base with a fork.
15. Bake the tart shells by using the Blind Bake method:
    a. Place baking paper / oven-safe cling wrap / aluminium foil on top of the prepared tart shell.
    b. Place rice on top of the baking paper.
    c. Put tart rings into the oven for 10 minutes.
    d. Take out the rice and baking paper, bake for another 10 minutes.
16. Take out the tart shells from the oven and let them cool.

Making the Filling

1. Whip heavy cream until it is fully whipped
   a. Make sure the heavy cream is cold so it would be easier to process!
2. Soften the cream cheese by pressing it down with a spatula.
   a. Alternative: use a stand mixer with paddle attachment to beat the cream cheese for 2 to 3 minutes.
3. Add sugar and lemon zest into cream cheese and beat the mixture until well incorporated.
4. Fold the whipped cream into the cream cheese mixture
5. Cover the filling mixture with a cling wrap, making sure it touches the surface of it.
   a. This is to prevent it becoming dry.
6. Put in fridge until assembly.

Making the Gel

1. Mix the gel and water into a bowl.
2. With the Bain Marie method, warm up the mixture.

Preparing the Fruits

1. Cut all fruits accordingly.

Assembly

1. Fill the tart shells with the filling with either a piping bag or simply by using a spoon.
2. Flatten the surface of the filling with a palette knife.
3. Decorate with the cut-up fruits.
4. Brush the top of each tart with the gel.
   a. This is to glue together the fruits and filling. as well as achieving a shiny finish.

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DONE!