Monday, 10 March 2014

Mini Fruit Tart by Karen Yee

Mini Fruit Tart


Pie Shell
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)


For the pie shell mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour to bind. Add 1 tbsp. at a time. press into a disc.
Wrap the dough up and chill for 30 mins.
Divide the dough into 30 to 35 grms each, press them into muffin tins, prick the shell base with a fork all over and freeze for another 30 minMeantime, preheat the oven to 220C.
Put it into the oven on the lowest rack for 20 mins, Then transfer to the middle rack.
Continue to bake it till it is slightly golden brown.
Remove from oven and set aside to cool.

. **If you are using larger pie pans, you will need to put weights on them before baking.


Pastry Cream
1 Cup milk
1 tsp vanilla essence
3 large egg yolks
3 tbsp sugar
2 tbsp cornstarch
30g unsalted butter cut into pcs


Heat the milk with vanilla essence in a pot. Do not let it boil.
Whisk egg yolks, sugar and cornstarch in a separate bowl.
Gradually whisk in the hot milk and return mixture to the pot.
Whisk constantly with the spatula at medium heat till thickened and glossy (abt 3 mins)
Pour immediately through a strainer, whisking thoroughly and stir in the butter.
Pout into a bowl and place a plastic wrap over and chill. Can be kept for up to 4 days in the fridge.
Scoop some pastry cream into each tart shell and fill them with your favourite fruits like kiwi, strawberry, blackberries etc.
Glaze with some melted gelatin to keep the fruits from drying out too fast.
Chill and serve.

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