Wednesday, 1 July 2015

Mini Fruit Tarts


My sister is the one who taught me this particular Fruit Tarts recipe. She learnt the recipe from the bakery she once works at. The tart pastry is buttery and crispy. It's a recipe worth sharing.

Mini Fruit Tarts

Ingredients for the tart pastry:

(A) 450gms plain flour
       225gms butter
       90gms icing
       4 egg yolks

(B) Custard

( C) Fruits of your choice

Method for the tart pastry:

Sift flour and icing sugar together.
Cut room temperature butter into cubes and mix into the flour.
Rubbed mixture until resembles breadcrumbs.
Add in egg yolks and lightly knead into a dough.
Press into mini tarts moulds and bake for 10 mins(or until golden brown) at 150°.
Cool before storing in Tupperware container.
Tarts can keep for 1 month in an airtight container.

Assembling of the Tarts:

Place tart on a paper cup and pipe custard on the tart. Then placed sliced Kiwi, Peaches or Strawberries on the top of the custard. Brush instant Jelly on the sliced fruits and chilled the tarts before serving. ( Dissolve 1/2 tsp of instant Jelly in 100 ml of hot water)

Custard

Ingredients:

3 eggs
110 gms sugar
3 tbsp flour
1 tsp vanilla
1 tbsp custard powder ( optional)
180 gms evaporated milk
180 ml water
2 tbsp condensed milk ( optional)
1 tbsp butter

Method:

Use a hand whisk to beat egg, sugar, flour and custard together in a pot.
Bring evaporated milk and water to a boil in a pot.
Add in condensed milk and mix well.
Pour milk mixture into egg mixture and stir to combine.
Strain mixture and put on fire to cook over low heat.
Stir till mixture thickens.
Remove from heat and stir in butter and vanilla
Cool before using.

Note: Can also use Swiss Meringue Buttercream instead of custard.

SMBC

Ingredients:

3 egg whites
100gms sugar
250 gms butter
150 gms margarine

Method:

Double boil the sugar and egg whites till sugar dissolves, stirring constantly with a whisk.
Remove from pot and transfer egg white mixture into mixing bowl.
Beat until mixture is stiff and cold.
Add in butter and margarine and beat till light and fluffy.
Keep in fridge for use  later.

Note: Cut butter and margarine into cubes and keep in fridge. Both must be very cold so that it will be well cooperated into the meringue.



11 comments:

  1. Look very professional and yummy!

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  2. Instant jelly ,is that instant jelly powder?

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  3. Hi, can use tis tart shell to make into egg tart?

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    Replies
    1. Hi Hwee Yong Chua. Yes you can. I have use this recipe for egg tarts so many times. Incuding using baked tart shells.

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  4. Hi, can use tis tart shell to make into egg tart?

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  5. Hi, for the custard may I know which type of flour can be used?

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  6. Hi!! I use plain flour for the custard.

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  7. Hi!! I use plain flour for the custard.

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  8. Can the custard put in the fridge?

    ReplyDelete