Exotic Fruit Tranche

This is a good way to make the most of a small selection of exotic fruit. Well, off course you can put as many fruits as you like which is come from different region from your country .

And for the first time I feel sad to cut this cake and serving on the plate , because they are so pretty .. !! hehehehehe...

For base tartlet :

175 gr all purpose flour

50 gr un-salted butter

25 gr white vegetable fat (shortening)

50 gr caster sugar

2 egg yolks

1 tbsp cold water

115 gr apricot jam, strained and warmed

For the filling :

150 ml double (heavy) cream

250 mascarpone cheese or regular cream cheese

grated rind of 1 orange

450 gr mixed prepared fruits, such : kiwi, fruit, blackberries

90 ml apricot jam, strained

15 ml orange juice

Preheat the oven to 350 F.

Sift the flour into a bowl and rub in the butter and white vegetable fat until the mixture resembles fine breadcrumbs. Stir in the caster sugar, add the egg yolks and enough cold water to make a soft dough.

Put the pastry into the clear film (plastic wrap) , chill for 30 minutes

Thinly roll out the pastry to line a 35x12 cm fluted tranche tin. Trim off the excess pastry . Prick the base of the pastry case and line with baking parchment and baking beans . Bake for 15 minutes Lift out the paper and beans return the pastry case to the oven for 5 minute.

Brush the inside of the case with the warmed apricot jam to form the seal. Cool on a wire rack.

Make Filling :

Whip the cream to soft peak, the stir it into the cheese with the icing sugar and orange rind. Spread in the cooled pastry case and top with the prepared fruits.

Warm the apricot jam with the orange juice and drizzle or brush over the fruits to make a glaze.