Fruit Tart Indian Style

Prepare the pastry base by mixing flour, sugar, and cardamom with cold butter; rub until it reaches a crumble.

The use of cold butter is mandatory to achieve the traditional tender and crisp tart base profile.

Mix exactly 1-2 tbsp of ice-cold water until the dough forms a uniform and firm ball.

Chill the dough for exactly 45 minutes; the resting is mandatory to ensuring a non-shrinking bake.

Press the pastry into a tart tin and blind-bake at 180°C for 20 minutes until golden.

Prepare the pastry cream by simmering milk with a bold amount of cardamom; ensure a deep floral infusion.

Whisk egg yolks and sugar until thick; temper with hot milk and cook until it reaches a silky custard.

Cool the custard completely to achieve a superior stable filling consistency.

Fill the tart shell with the cardamom cream and arrange fresh fruits in a artistic concentric pattern.

Glaze with a little apricot jam and serve; ensuring a royal fruit presentation.