Thursday, May 31, 2012

Mini Fruit Tart

Decorated with half-strawberry
Topped with soft fruits
My daughter's kindergarten organized a potluck party to celebrate Teacher's Day.  On that morning, she woke-up early, looking forward to bring the mini fruit tarts to share with everyone.  She didn't eat any at home, wanting to bring all and eat together with her friends and teachers.  This is the first potluck party for her.

Handy container... to share with friends
... but when I picked her in the evening, I only found out that she didn't get to eat any.  Today, I made some especially for her..going to surprise her when she come home this evening... 

What I Used:
Tart Base
  • 200g Butter 
  • 330 - 350g All Purpose Flour 
  • 1 no Egg (whole) 
  • 1.5 Tbsp Icing Sugar
Egg Custard
  • 120g Butter 
  • 4 no Egg (whole) 
  • 6 Tbsp Plain Water 
  • 60g Castor Sugar 
  • 1tsp Vanilla Essence
How I did:
Tart Base
  1. Leave butter at room temperature in a bowl, sieve in flour and icing sugar.  
  2. Lightly stir egg in a separate bowl and add into the mixture.  Mix until combine, a dough form.  
  3. Press the tart dough into tart mould and bake at 180 degree C.  
  4. Leave to cool down and store in an air-tight container.

Tart Shell

Egg Custard
  1. Add butter, castor sugar and vanilla essence into a bowl.  
  2. Lightly mix egg and plain water together in a separate bowl and pour into the butter mixture bowl. 
  3. Prepare a water-bath over medium heat, cook the custard mixture on water-bath.  Stir with whisk from time to time until mixture is thick (similar to "kaya" texture). 
To serve
  1. Scoop egg custard into tart shell and decorate with fruits.
Points to hightlight:
Scoop egg custard into the tart shell only before serving, to keep the crispy texture of tart shell.  Best to serve with soft fruits, such as kiwi, strawberry, blueberry, canned peach, mango, grape, orange, etc.

Specially thanks to Ying Yin's Antie Hooi Sian @ for sharing this wonderful recipe.

No comments:

Post a Comment