Wednesday, 1 July 2015
Mini Fruit Tarts
Mini Fruit Tarts
Ingredients for the tart pastry:
(A) 450gms plain flour
4 egg yolks
( 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)
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
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.
3 egg whites
250 gms butter
150 gms margarine
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.