This is a delicious and sophisticated but rather complex dessert, with three distinct parts that each needs to be made separately. The tart must also be chilled for several hours, in two separate stages, before serving. However the component parts can all be made ahead of time and the trade-off for all the effort is a tart that looks sublimely fresh and elegant, with its clean layers, and golden-hued pastry. It is very rich, so will serve up to ten people, easily.
We often double the quantities of the pastry, as it keeps well in the freezer and makes a wonderful all-purpose tart shell for your favourite fillings.