This dessert doesn’t need anything else to embellish it.
Try to assemble the tarts as close as possible to the time you intend to serve them, though they can certainly wait a few hours at a cool room temperature. If you do want to assemble these at the last minute, keep the fruit separate so the berries won’t stain the other fruit. Leave the glaze in the pan and just reheat it gently. Then all you’ll have to do just before serving is spread the pastry cream in the crusts, mix the fruit with the glaze, and arrange the fruit in the tart shells.
© 2008 Nick Malgieri. All rights reserved.