Hello foodies!
I hope you’re in baking mode today because I have a recipe that you’re going to love—I’m sure of it!!
So here it is: my multi-fruit tart.
The origin of this recipe
The idea for this recipe came to me while “wandering” on Pinterest and seeing those tarts bursting with colors, fruits, and indulgence… So I took the visual idea for my multi-fruit tart and, for the actual preparation, I relied on blog bestsellers—recipes that are loved by all and have been tried and tested many times. Recipes that anyone can successfully make!
And the result speaks for itself (at least I hope you have no doubts 😉 ): it’s a delight with every bite!! Needless to say, it didn’t last long on my table. That said, you can keep it in the fridge for 2 days without any problem. It won’t get soggy, and it will still hold up beautifully. Only the fruits will lose a bit of their shine compared to when they’re freshly sliced.
My tips for a perfect multi-fruit tart
To make this multi-fruit tart, you’ll prepare a Breton shortbread base, a vanilla whipped ganache, and… that’s it!! See? Nothing too difficult! As for the prep, you can make the ganache the day before (or in the early afternoon if you’re planning to serve the tart for dinner). You’ll whip it just before finishing the dessert.
You’ll also need to account for 2 hours of chilling time for the Breton shortbread dough. Again, feel free to make it the day before! The dough loves the cold… And one last tip: wait until the shortbread base has completely cooled to room temperature before adding the whipped ganache.
The Breton shortbread
With its round, thick shape, Breton shortbread is far more than just a cookie: it’s a regional pride, a symbol of indulgent Brittany. Beneath its simple appearance lies an unmistakable texture—crumbly yet melt-in-the-mouth—and a rich buttery taste that instantly evokes the authentic flavors of western France.
This little golden cookie owes its distinctive character to one key ingredient: salted butter. It’s what gives the shortbread its deep flavor and the slightly salty touch that balances out the sweetness. The generous use of egg yolks gives it a beautiful golden hue and luxurious mouthfeel.
Traditionally baked in molds or rings to keep its shape, Breton shortbread stands out for its thickness: you bite into it, savor it slowly, enjoying its dense, slightly crispy crumb. You’ll also find it as the base for more elaborate desserts, like reimagined lemon tarts or modern layered creations.
While it proudly represents Brittany’s pastry tradition, the Breton shortbread has won hearts far beyond regional borders. Its perfected simplicity makes it the perfect partner for tea or coffee, and a creative canvas for modern pastry chefs.
Evoking sea spray, moorlands, and nostalgic childhood snacks, the Breton shortbread continues to tell a story of terroir, tradition—and above all, pure pleasure.
The multi-fruit tart, a versatile recipe
As you can imagine, this multi-fruit tart can be adapted all year long by switching up the fruit topping. Pears, kiwis, citrus fruits in winter, for example. And depending on the season: apricots, pineapples (fresh if possible), grapes, figs—the list goes on!
Most importantly, don’t forget to share your own version in the comments section of this article!
The tools you’ll need:
A saucepan,
A whisk,
A stand mixer or hand mixer,
A mixing bowl,
A spatula,
And a good paring knife.
There you go, I’ve given away all my secrets! 😉 Apron on? Let’s do this!
The recipe, Chef!
Multi-Fruit Tart
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Loading...Ingredients
- Breton Shortbread Base
- 135 g of all-purpose flour (T45)
- 2 egg yolks (about 40 g)
- 85 g of sugar
- 100 g of butter at room temperature
- 1/3 teaspoon fleur de sel
- 8 g of baking powder (about 2/3 of a packet)
- Whipped Ganache
- 65 g of white chocolate
- 50 g + 110 g of heavy cream
- 1/2 teaspoon honey
- 1/2 vanilla bean
- Topping
- 2–3 nectarines (or peaches)
- 100 g of red berries (strawberries, raspberries, etc.)
- A few mint or basil leaves
Instructions
Breton Shortbread
Mix the egg yolks with the sugar until the mixture turns pale and fluffy. (I use my hand mixer with the whisk attachments).
Then add the butter and mix until you get a smooth, even texture.
Add the sifted flour, salt, and baking powder. Mix until the dough is completely homogeneous.
Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours.
After that time, preheat your oven to 180°C (356°F).
Roll out the dough to about 1 cm thickness on parchment paper, and place it in your mold.
Bake for 17 minutes.
After baking, wait 1 minute before unmolding and let it cool on a wire rack.
Whipped Ganache
Cut the vanilla pod in half lengthwise. Scrape out the seeds.
Pour the 50 g of cream into a small saucepan and add the honey, vanilla seeds, and the split pod.
Heat gently. Stop as soon as it begins to boil.
Let it infuse for 10 to 15 minutes.
Remove the pod, making sure to extract as many seeds as possible.
Melt the white chocolate in a double boiler.
Once melted, reheat the infused cream slightly over low heat.
Add the warm cream to the melted white chocolate. Mix well.
Then add the 110 g of cold cream and mix thoroughly.
Cover with plastic wrap directly touching the surface (to avoid air bubbles).
Refrigerate for at least 4 hours.
Place the bowl and whisk of your stand mixer in the freezer for a few minutes.
Once the bowl is cold, pour in the ganache mixture and whip until it becomes firm and fairly stiff.
Immediately fill your cooled Breton shortbread base.
Fruits
Slice your nectarines thinly.
Arrange them over the ganache.
Add the red berries.
Finish with a few mint or basil leaves for decoration.
Refrigerate until ready to serve.
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