An improvised creamy filling for any fruit tart
I have done my time on crème pat duty.
Each summer I make many versions – and sizes – of tarts and flans. I’ve always made crème pat (crème patisserie) for the filling and then topped each tart with various fruit.
Making crème pat can be a bit of a bother. So I started to improvise alternative creamy fillings. First I whipped some double cream cream and beat it till quite stiff and then mixed in either store bought custard, fromage frais or mascarpone.
I found fromage frais and cream makes a very good stiff mixture but can taste a little too fresh – add a bit more sugar to offset. Mascarpone makes a very stiff mixture with a noticeable cheesy aftertaste – some recipes beat raw egg yolk into the mascarpone which smooths-out the texture and taste – but does leave you a raw egg mixture – which may not be advisable for some of your guests. I found custard and cream worked very well – but the consistency can be little soft – make the cream quite stiff or – if you have some – add a little mascarpone to stiffen.