Puff pastry fruit tart with condensed-milk Chantilly cream

INGREDIENTS
CHANTILLY
Condensed-milk pastry cream, recipe on blog
250 ml fresh whipping cream
BASE
1 puff pastry sheet
SEASONAL FRUIT
Peaches, apricots, banana, cherries, strawberries, grapes, blackberries, raspberries and blueberries
I blind-bake pastry: fit with its paper in my 30 cm tin, leaving a couple of centimetres rim, and prick.

I cover with another parchment disc.

It should fit closely.

I add dried beans or rice to prevent rising.

I bake at 180°C for 15/20 minutes, remove paper and beans and check even baking. Bake another 5 minutes if needed and pierce with a skewer if puffing.

I take the refrigerated condensed-milk pastry cream, made the day before for convenience, and whisk by hand to soften.

I firmly whip cream in a previously freezer-chilled container.

I vigorously mix a few spoonfuls into pastry cream.

I gently fold in remaining cream upwards from bottom.

It should be soft and uniform. Refrigerate while preparing fruit.

Choose and wash favourite fruit.

Stone and cut small.

I generously cover pastry base with cream.

I scatter fruit.

Use plenty. I sprayed with fruit glaze; alternatively, warm a couple of tablespoons apricot jam with water, strain and gently brush fruit to shine.

Do not make too far ahead or pastry softens. Keep refrigerated.