Wednesday, March 13, 2013

Mini Fruit Tarts

These Mini Fruit Tarts were my first attempt at baking any tarts.
Who can ever resist pretty fruit tarts with tasty custard and buttery tart?
This project takes about 4 hours and costs about $30.
Recipe Credits: The Kwoks Viewfinder

This blog post was previously cranky so here's a repost of it. (:

Mini Fruit Tarts Recipe
Tart Shell (Makes at least 50 mini tarts)
500 g cake flour
150g icing sugar
250g softened butter
150g whole eggs (About 3 medium sized eggs)

Custard cream
10 tbsp corn flour
5 egg yolks
12 1/3 tbsp sugar
500ml milk

1 punnet of strawberries
3 kiwis


1. Combine butter and icing sugar and mix till light and fluffy.

2. Add in the eggs slowly and blend well. Add in one add at a time.

3. Add the dough in, 2/3 first, then the remaining 1/3. Mix the dough on low speed.

4. Once the dough is formed, scoop out the dough and knead the dough.

5. Roll ping pong ball sized dough and shape the dough into the tart mould. I used disposable tart moulds. Make the dough thin else it'd be too much dough to eat in each tart.

6. Preheat oven at 150 degree Celsius and bake for 3-5 minutes before increasing temperature to 180 degree Celsius. Bake for a total of 20-25 minutes or till golden brown.

7. Combine yolk and corn flour together. Whisk well.

8. Add the sugar slowly into the yolk mixture and mix well.

9. Walk the milk over low heat. Do not allow it to boil.

10. Stir the warm milk gently into the yolk mixture and mix well.

11. Put the mixture on low heat and keep stirring till it thickens.

12. Leave to cool and it's ready to be used.

12. Place the custard into a piping bag to prevent drying. Pipe it into the baked tarts when you are ready to arrange the fruits onto the tart. Do so, one at a time.

13. Slice your desired fruits. I used Australia strawberries and kiwis.

14. One at a time, pipe the custard into the tart and decorate with the fruits. This will prevent the custard from drying up/hardening which will make the fruit arrangement way tougher.

I like my fruit tarts without the shiny glaze but this also means that the fruits have to tendency of drying up faster. I was told that Konnyaku jelly can be brushed onto the surface of the tart to sweeten it and to also prevent the fruits from drying out. Guess this is just a matter of personal preferences.

These fruit tarts were awesome. Best eaten fresh and chilled. You may prefer to prepare the dough in advance and freeze it till you're ready to use on another day. Even though this project took 4 hours, I will definitely bake these again and experiment with the different types of fruits I'd like on my tart!

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 

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