Tarte aux Fruits with rhubarb compote, crème anglaise, strawberry-mint puree, yogurt mousse.

Creating a Tarte aux Fruits with these layers produces a beautifully layered and flavorful patisserie. This is our version of a Tarte aux Fruits with Pâte Sucrée, which builds on summer flavours of rhubarb compote, crème anglaise, strawberry-mint puree, yogurt mousse, and a glaze, serving 12 people:

Ingredients

For the Pâte Sucrée:

• Follow the Pâte Sucrée recipe provided earlier.

For the Rhubarb Compote:

• 3 cups rhubarb, chopped
• 3/4 cup granulated sugar
• Juice of 2 lemons

For the Crème Anglaise:

• 1 1/2 cups whole milk
• 1 1/2 teaspoons vanilla extract
• 6 large egg yolks
• 1/2 cup granulated sugar

For the Strawberry-Mint Puree:

• 3 cups strawberries, hulled and halved
• 1/3 cup fresh mint leaves
• 1/4 cup granulated sugar
• Juice of 2 lemons

For the Yogurt Mousse:

• 3 cups Greek yogurt
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 3 teaspoons gelatin powder (dissolved in 3 tablespoons warm water)

For the Glaze:

• 1/2 cup apricot jam or preserves
• 1/4 cup water

Preparation

1. Prepare the Pâte Sucrée:
   • Make and bake the Pâte Sucrée crusts in individual tartlet pans according to the earlier instructions. Allow them to cool completely.
2. Make the Rhubarb Compote:
   • Prepare the rhubarb compote by following the earlier instructions. Let it cool.
3. Prepare the Crème Anglaise:
   • Make the crème anglaise according to the earlier instructions. Strain it and let it cool.
4. Make the Strawberry-Mint Puree:
   • Make the strawberry-mint puree as described in the previous instructions. Set it aside.
5. Prepare the Yogurt Mousse:
   • Mix the Greek yogurt, powdered sugar, and vanilla extract until smooth.
   • Gently fold in the dissolved gelatin until well incorporated.
   • Refrigerate the yogurt mousse until it sets slightly.
6. Assemble the Individual Tarte aux Fruits:
   • Spread a thin layer of the cooled rhubarb compote onto the bottom of each cooled Pâte Sucrée crust.
7. Add the Crème Anglaise Layer:
   • Carefully spoon a layer of the cooled crème anglaise on top of the rhubarb compote layer in each tartlet.
8. Layer the Strawberry-Mint Puree:
   • Add a dollop of strawberry-mint puree on top of the crème anglaise layer in each tartlet. Add enough but not too much so that it completely covers the base of the creme anglaise.
9. Top with Yogurt Mousse:
   • Gently spoon or pipe the yogurt mousse over the strawberry-mint puree layer in each tartlet.
10. Chill the Tartlets:
    • Refrigerate the assembled tartlets for a few hours, or until the layers are set.
11. Prepare the Glaze:
    • Heat the apricot jam or preserves with water in a small saucepan over low heat until it becomes a smooth glaze.
12. Glaze the Tartlets:
    • Gently brush the cooled glaze over the top of each yogurt mousse layer.
13. Serve:
    • Carefully remove the individual Tarte aux Fruits from the tartlet pans and arrange them on a serving platter.
    • Serve these delightful treats to your guests and enjoy the layers of flavors and textures.

These flavour combinations produce a tarte aux fruits that punches with the tanginess of rhubarb, the creaminess of crème anglaise, the freshness of strawberry-mint puree, and the lightness of yogurt mousse. The glaze adds a glossy finish that makes it even more appealing. Enjoy creating and serving this exquisite dessert!