Banda de Frutas (Puff Pastry Fruit Tart)

4 cup Milk
1/2 cup Sugar
1 each Orange Zest
2 Eggs
4 Egg Yolks
1/2 cup Sugar
1/2 cup Cornstarch
3 oz Butter
2 tsp Vanilla Extract
2 sheets Puff Pastry
10x15 inch
1 Egg
1/2 cup Sugar
1/2 cup Heavy Cream
1/2 cup Dark Chocolate
3 lbs Fresh Fruit
Kiwis, berries, stone fruit, grapes, citrus, tropical fruit
Powdered sugar for dusting
For the Pastry Cream
In a heavy saucepan, stir together the milk, ¼ cup of sugar and orange zest. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg, egg yolks, sugar and cornstarch. Set aside.
When the milk comes to a boil, temper the eggs by slowly pouring the milk into the egg mixture. Pour in a thin stream while whisking so that you do not curdle the eggs. Return the mixture to the saucepan, and slowly bring to a simmer, stirring constantly so it doesn’t scorch on the bottom.
When the mixture is coming up to a simmer and slowly thickening, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in.
Strain into a stainless-steel bowl and place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled before using.
For the Puff Pastry
Thaw puff pastry on the counter on a sheet pan. Make sure it’s covered so the dough doesn’t dry out. Preheat oven to 400 degrees.
Method 1: Fold puff pastry in half lengthwise and cut in the middle, resulting in two large 5x15 in strips.
Method 2: Cut out circles with a 4 inch cookie cutter. Try to cut them out as close as possible, leaving minimal amount of scraps in between.
Using a fork, poke holes all over the puff pastry, this is to prevent it from rising too much. Brush the tops of each strip/circle with the egg wash and sprinkle the top with granulated sugar. Bake in preheated oven to 400 F for 15 minutes or until puffed up and golden in color. You can bake the scraps as well, for snacking.
As soon as the pastries are baked and out of the oven, with your fingers, press in the middle to bring it down, leaving the sides as the borders to our pastries. Let completely cool.
For the Ganache (Optional)
While the puff pastries are in the oven, heat up the heavy cream until almost boiling. Pour over the chopped chocolate. Let sit for 2-3 minutes. Stir until smooth. Set aside in a pastry bag.
To Serve
Generously drizzle ganache inside of the puff pastries, leaving about 1/4 of the ganache to drizzle later on top as decoration.
Pipe the pastry cream or diplomat cream (see notes below) on top and decorate with fresh fruit.
Drizzle some ganache on top (optional) and dust with powdered sugar just before serving.
To slice, you MUST USE A SERRATED KNIFE, or else you’ll crush the flaky layers.
To do a lighter version of the cream, you can make Diplomat Cream by folding some whipped cream into the pastry cream. The ideal ratio is 2:1 pastry cream to whipped cream. Optional: 2 cups heavy cream if making Diplomat’s Cream
Optional: You can also layer the puff pastry and cream to make a Napoleon style pastry.