How To Make: Bohemia’s Summer Fruits Tart

On the island of Jersey, fine dining restaurant, Bohemia has held a Michelin star for the past 17 years. With the kitchen taken over by Head Chef Callum Graham last year, the restaurant’s Michelin star has been retained, following an incredibly difficult year for the entire industry, while the menus have also been updated. Alongside an a la carte menu, the set menu is joined by a tasting menu, a surprise menu, pescatarian tasting menu, and vegetarian tasting menu, championing local ingredients such as Jersey Royals, Jersey Dairy, and local seafood and shellfish. Another arm to the business while closed throughout various states of lockdown, Bohemia@Home meal kits were also launched last year, giving people a chance to enjoy the restaurant’s food at home, while Callum Graham has also shared a selection of recipes to make at home, including his summer fruits tart.

With a chilled pastry casing, the summer fruits tart is filled with lemon curd and topped with berries. Callum Graham uses strawberries, blueberries, and raspberries, but you can substitute for whichever fruits you have available – or also add blackcurrants, redcurrants, and blackberries for a summer pudding-inspired tart.

Print

Summer Fruits Tart

Course Dessert

Keyword Baking, Dessert, Summer Fruits, Tart

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 6

Author Callum Graham, Head Chef at Bohemia

Equipment

• Tart mould
• Baking beans or rice, to blind bake

Ingredients

• Summer fruits a selection of strawberries, blueberries, or raspberries

For the pastry

• 225 g plain flour
• 110 g butter cut into cubes
• 80 g caster sugar
• 1 large free-range egg

For the lemon curd

• 4 large lemons zest and juice
• 200 g fine caster sugar
• 100 g unsalted butter
• 3 free-range eggs
• 1 egg yolk

Instructions

To make the pastry

• Crumb together the plain flour and the diced cold butter, once a fine crumb has been made, mix in the sugar. Next, fold in the egg. If the dough feels too dry, add a tablespoon of water.
• Cover the dough in cling film and leave it to rest in the fridge for 1 hour.
• Pre-heat the oven to 160C.
• Now that the dough has rested, roll out on a flour dusted work surface until it is about half a cm in thickness. Place over a greased tart mould then place in the fridge for 10 mins.
• Next, remove the pastry from the fridge and place a sheet of baking parchment inside it, then cover with rice (to blind bake).
• Place in the oven for 15 mins. Remove from the oven and carefully remove the baking parchment and rice.
• Turn the oven up to 180C and then egg wash the bottom of the tart case. Bake for a further 6-8 mins until the pastry is golden brown.
• Remove from the oven and leave to cool completely.

To make the lemon curd

• Mix the lemon juice, zest, sugar and eggs together and place into a small sauce pan.
• Dice your butter into small cubes and have on the side (you will need this at the end).
• Take a whisk and start to whisk the mixture together, then place onto the heat and keep whisking until the mixture starts to thicken (this will take 5-6 mins and it is very important to whisk vigorously).
• Once the mixture starts to form soft peaks, take off the heat and slowly whisk in the diced butter.
• Mix well until fully combined and then pour into the cooled tart case.
• Place in fridge and leave to set for at least 2 hours.
• Finish off the tart by decorating with whatever fresh fruit you have at home – I love to use an abundance of strawberries, raspberries and blueberries. It’s the most refreshing summer treat.

Further information on Bohemia Restaurant can be found here.

RELATED: How To Make: Pied à Terre’s Strawberry Millefeuille

RELATED: Make hash, not waste