Crust is made with short crust pastry recipe. When baking the crust, baking beans must be placed on the crust to avoid the crust from rising due to trapped air in between the pastry and the baking tin. After baking the crust, I placed a thick layer of melted good quality dark chocolate, followed by custard cream then with the fresh fruits. Apricot glaze is then brushed on the top of the fruits for the shiny effects. I put them in the fridge them for a good 1 hour before serving. It can be kept in the fridge for 2 days only.
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