FRUIT TARTS
source : cookbook - Tarts my heart -
Kevin Chai
Tart Crust :
250 gm flour
15 gm milk powder
60 gm caster sugar
170 gm butter
40 gm beaten egg
1/2 tsp. vanilla essence
Method :
To make tart crust : combine flour, milk powder and caster sugar. Rub in butter until mixture resemble bread crumbs. Add in beaten egg, knead to forms dough.
Wrap the dough with plastic wrap, refrigerate for half an hour until ready to use.
Pressing dough method :
Roll out enough of dough into mould. Touch some flour on both thumbs. Press the dough. Trim off edge. Bake in preheated oven at 180'C for 20-25 minutes.
Custard filling :
200 gm instant custard powder
400 ml milk
1/2 tsp. vanilla essence
Decoration :
1/2 can peach (sliced)
1 kiwi (sliced)
Red grapes (sliced into 2)
150 gm decogel
Method :
1. To make custard filling : stir instant custard powder with milk. Add in vanilla essence, stir well. Whisk until fluffy. Pipe custard filling into tart cases, top with desired fruits.
2. Glaze with decogel. Serve.
250 gm flour
15 gm milk powder
60 gm caster sugar
170 gm butter
40 gm beaten egg
1/2 tsp. vanilla essence
Method :
To make tart crust : combine flour, milk powder and caster sugar. Rub in butter until mixture resemble bread crumbs. Add in beaten egg, knead to forms dough.
Wrap the dough with plastic wrap, refrigerate for half an hour until ready to use.
Pressing dough method :
Roll out enough of dough into mould. Touch some flour on both thumbs. Press the dough. Trim off edge. Bake in preheated oven at 180'C for 20-25 minutes.
Custard filling :
200 gm instant custard powder
400 ml milk
1/2 tsp. vanilla essence
Decoration :
1/2 can peach (sliced)
1 kiwi (sliced)
Red grapes (sliced into 2)
150 gm decogel
Method :
1. To make custard filling : stir instant custard powder with milk. Add in vanilla essence, stir well. Whisk until fluffy. Pipe custard filling into tart cases, top with desired fruits.
2. Glaze with decogel. Serve.
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