Fruit Tarts by Feralyn Leong

Fruit Tarts by Feralyn Leong

 

Sweet shortcrust tart shell (24cm fluted tart pan / 4 pcs 8cm fluted tart tin)

225gm plain flour

30g icing sugar (I used 57g)

½ tsp salt

125g chilled unsalted butter, cubed

1 egg, lightly whisked

chilled water (optional)

1. Sift the flour, icing sugar and salt together in a mixing bowl. With your palms facing upwards, use your fingertips to rub in the butter, lifting the flour mixture up as you rub to aerate it till the mixture looks like breadcrumbs.

2. Make a well in the centre, add in whisked egg till a coarse dough is formed.

3. Press the dough together with your hand. It should be soft, not sticky. Turn it out onto lightly floured, cool work surface, lightly knead a few times till a smooth dough is formed.

4. Shape the dough into a round disc, wrap in a plastic wrap and chilled for at least 30 mins to rest the dough.

5. Use the dough to shape into your desired tart size. Prick the base of tart shell with a fork to prevent the pastry puff up. Bake 180C, 20-25 mins till golden brown.

Pastry Cream (Crème Pâtissière)

250ml fresh milk

250ml whipping cream

4 egg yolks

150g fine sugar

1 vanilla bean, split lengthways and seeds scraped. ( I used 1 tsp pure vanilla paste)

2 tbsp plain flour

1 tbsp cornflour

1. Put vanilla seeds/paste, milk and cream in a medium heavy based saucepan over medium heat and bring just to a simmer. Remove from heat.

2. Use electric mixer to whisk the egg yolks and sugar in a mixing bowl until thick and pale. Sift flour and cornflour together into the egg mixture, whisk till smooth and well combined.

3. Pour the milk mixture into egg mixture slowly and keep whisking until smooth. Then return the mixture back to the saucepan.

4. Stir constantly with a whisk over medium heat to prevent lumps. Reduce the heat and simmer, whisking constantly till thick and smooth for about 2-3 mins.

5. Remove from heat and transfer to a metal or glass mixing bowl. Cover the surface with plastic wrap or non stick baking paper to prevent a skin forming. Cool to room temperature and then chilled.

Assembly

1. You can scoop or pipe the chilled pastry cream onto the tart shell. Decorate with your favourite fruits toppings.

2. You can glaze with apricot glaze or gelatin to prevent fruit from drying.