Croissant Fruit Tart

Ingredients

• Croissant dough as required
• Fresh blueberries for garnish
• Fresh raspberries for garnish
• Fresh blackberries for garnish
• Chopped dragon fruit pieces for garnish
• Fresh peach slices for garnish
• Refined flour for dusting
• Oil for greasing
• Red kidney beans as required
• Egg wash as required
• ½ cup cream cheese
• 2 tablespoons powdered sugar
• 2-3 fresh basil leaves
• ¾ cup whipped cream
• Berry compote as required
• Fresh mint leaves for garnish

Method

1. Dust some refined flour on the surface and roll the croissant dough into a thick rectangle.  Cut into roundels with a cookie cutter.
2. Line a baking tray with parchment paper and grease with oil.
3. Arrange the roundels on top. Grease the steel bowls with some oil and place on the roundels. Press lightly.
4. Add some kidney beans to the bowls and set aside for 1 hour.
5. Preheat the oven to 180ºC.
6. Apply egg wash to the roundels, keep the tray in the preheated oven and bake for 10-15 minutes. Remove the steel bowls, apply egg wash on entire surface and continue to bake for 5-6 minutes more. Allow to cool completely.
7. Meanwhile for the stuffing, take cream cheese in a bowl. Add powdered sugar. Tear basil leaves directly in the bowl and mix well.
8. Fold in whipped cream with light hands. Transfer this mixture into a piping bag.
9. Arrange the baked tarts on a serving plate, spread some berry compote in the centre of the tart shells. Pipe the prepared cream cheese mixture on top of the compote.
10. Place fresh blueberries, raspberries, blackberries, dragon fruit and peach slices on top.
11. Garnish with mint leaves and serve.