Fruit Tarts

July 11, 2008

Everyone loves fruit tart. No one can resist the beauty of it. The most important thing about making fruit tarts is the rich pastry crust. If the crust is good, the tart will be good too.

To make the crust, all you need is:

100g butter

100g icing sugar (sieved)

240g flour (sieved)

2 egg yolks

a pinch of salt

(this recipe can make 10 to 12 tarts)

METHOD

First of all, cream the butter and icing sugar.

Then add in the egg yolks, a pinch of salt and stir well.

Next, pour about 1/3 of the sifted flour into the mixture and stir.

Continue pouring the flour and stir well until you get a texture which is not too sticky or dry. It is not necessary to use all of the flour.

Don’t overwork or pastry will be harden when baked.

Once the dough is ready, cover it with a plastic bag and refrigerate for 20 minutes until firm.

Meanwhile, get ready 12 tart cups (app. 6cm length) and grease them. Put aside.

Remove dough from the refrigerator. Using a rolling pin, roll out the dough into a circle until it forms about 3mm thickness.

Cut it into pieces using a cookie/pastry cutter.

Gently lay it on a tart cup. Twist/turn the cup with your palms until the pastry sets nicely.

Poke holes on the surface of each pastry to prevent bubbles when baking.

Preheat oven to 180 degress C and place tray in the center of oven.

Bake crust for 20 minutes until it is golden brown.

Remove from oven and cool it on wire rack before filling.

To prepare the custard filling, you need:

50g instant custard powder

100g water

METHOD

Whisk instant custard powder and water in a mixing bowl until a little fluffy.

Cover up the bowl with plastic wrap to prevent crust forming (refrigerate if you are not using it right away).

To assemble tarts:

Spread a thin layer of melted chocolate over the bottom and sides of the tart to prevent the crust from getting soggy. Set aside for a while.

Using a pipping tube, pump the custard filling into the tart about 3/4 full.

To decorate the tarts, arrange any fresh fruits or canned fruits of your choice. You can arrange it randomly or in a concentric overlapping circles. Try to cover all the custard filling with fruits so none of the cream is shown.

Gently brush a light coat of agar-agar on the fruits to make it shiny. If not serving immediately, refrigerate.

It is best eaten on the same day.

Notice that I did not cover the tarts with enough fruits so the custard filling is shown. Hence, not so nice.

Fruit Tarts

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7 Responses to “Fruit Tarts”

  1. judsonlct Says:

    wow, im actually hungry now… it looks SOOO good…

  2. hooisanlai Says:

    Thanks Jud 😀 Will make for you one day..

  3. KK Says:

    San, you busy with the camera….got do wan or not??
    Hahahahaha!

  4. hooisanlai Says:

    Kim, I multi task! Haha!

  5. buzzingbee Says:

    wow…looks great. Must learn from you dy. 🙂
    I’ve been trying to make some fruit tart but dunno how to make the crust.


  6. […] the crust, click here for the […]


  7. Thank You for sharing this. I would want to make this, but I don’t have time but will definitely make this in the future.


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