Fruit Tart Recipe: A Belgian-Nepali Fusion

For the Crust:

• Pâte Sablée (Sweet Pastry Crust): A classic French technique that I adore, using butter, powdered sugar, a pinch of salt, flour, and an egg yolk. The dough is rested, then blind-baked until golden.

For the Filling:

• Crème Pâtissière (Pastry Cream): Made with milk, vanilla bean (or extract as a substitute), sugar, egg yolks, and cornstarch, cooked until thick and creamy. I like to add a touch of cardamom, a nod to the local flavors, to the pastry cream for a subtle depth.

For the Topping:

• Seasonal Fruits: Depending on the season, I use a variety of fruits such as strawberries, kiwis, mangoes, and blueberries. Nepal offers an incredible variety of fruits, and I select the best of what’s in season to ensure the tart is vibrant and delicious.

To Glaze:

• Apricot Glaze: A simple glaze made from apricot jam and water (or a neutral glaze), brushed over the fruits to give them a beautiful shine and enhance the flavor.

Assembly:

1. The Crust: Once the pâte sablée is baked and cooled, it forms the perfect, buttery vessel for the tart.
2. The Filling: The cooled crème pâtissière is spread into the crust, offering a sweet, creamy base for the fruits.
3. The Fruit Arrangement: Sliced and whole fruits are artfully arranged over the pastry cream. The arrangement is not just about taste but also about creating a visually stunning masterpiece.
4. Glazing: A gentle brush of the apricot glaze not only adds a gorgeous sheen but also helps preserve the fruit’s fresh look.

Serving:

The tart is best served the day it’s made, ensuring the crust remains crisp and the fruits vibrant and fresh. It’s a favorite among both locals and tourists, a sweet slice of where Belgian finesse meets Nepali exuberance.

The Essence of Breaking Bread:

At Breaking Bread, every dish, dessert, and bread we serve tells a story — a story of cultures meeting, of traditions blending, and of the joy found in sharing good food. This Fruit Tart, with its delicate pastry, rich cream, and array of local fruits, encapsulates my journey from Belgium to Nepal and my love for both lands.

Whether enjoyed with a cup of coffee in the morning or as a dessert after a meal, our Fruit Tart is more than just a treat; it’s an experience, a testament to the beauty of culinary fusion and the magic that happens when different cultures come together on a plate.