Making of Fruit tarts

“Making of Fruit Tarts ” by Hau Ming (Jamie) Li
Modeling
For the tart crust, I revolved a NURBS CV curve, added more isoparms in between and manipulated the curves to shape it into a tart crust. Then I converted it to polygon geometry, reversed normals and UV mapped it.

For the custard, I used a NURBS plane, shaped it inside the tart crust, and checked the normals.

For the tray, I revolved a NURBS CV curve, converted it to polygons, reversed normals, smoothed it, then deleted every other edge inside the tray to keep the polygons low but still maintain the roundness of a tray. I could have left it as NURBS geometry, but the UVs were noticeably distorted so that was why I converted it to a polygon.

For the doily, I used a NURBS plane.

For the raspberries, I used a NURBS sphere, checked the normals, duplicated it many times, positioned them and shape them like a raspberry using a lattice. I left it as a NURBS geometry, because I needed that roundish organic look without having Maya calculate the densities of all the smoothed polygons. In addition, NURBS has its own UVs, although slightly distorted, it works out fine for the fruits. I also made sure all the texture seams are facing inside the raspberries instead of outside.

For all the grapes, I used NURBS spheres and shaped them with a lattice. Red grapes are bigger and rounder at the bottom. Green grapes are elongated and thinner than red grapes.

For the blackberries, I used NURBS spheres just like how I modeled the raspberries, except I converted them to polygons, reversed normals, deleted the inside of the spheres and combined them, shaped them with a lattice to cover all the gaps and make them shaped like a blackberry. The bulbs of the blackberries are rounder and the bulbs of the raspberries are slightly flatter on top. I didn’t UV map the blackberries, because blackberries are mostly blackish in color with a shiny specular skin and they are not translucent like raspberries so there is really no need.

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