I have wanted to try-out this recipe very long time ago, since the day my colleague let me sampled it. I think about 1 year ago.
The easiest part in this recipe is mixing the pastry ingredients. The flour need not be sieved I was told. In fact, this applies to all tarts making. But I'm so used to the motion of sieving the flour after weighing it, I forgot. Anyway it only make the crust smoother.
Theoretically, the recipe looks easy - prepare the crust, prepare the custard filling, pour filling into tart shells, top the cut fruits and glaze the toppings.
The difficult part comes in rolling the dough and presssing it into indivdual moulds, especially the small ones. Even though it is more tedious with the small moulds, it is worth the effort. The small tarts are cuter and also easier to eat. You can pop 1 whole mini tart into your mouth, no mess!
I made the crusts the night before and store them in an airtight container, at room temperature. I over-boiled the custard mixture. As a result, the cream was thicker and more difficult to pour into the crust. I have to use a piping bag to fill up the crusts. When glazing the fruits, I worked too slow, so the jelly cooled down and curdled up. That's why the lumps of jelly around the fruits.
Tart pastry
Ingredients
250g butter
100g sugar
1 egg
500g plain flour
Method
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown
Custard
Ingredients
500g water
150g sugar
50g butter
50g fresh milk
100g custard powder
1 egg
Method
1. Boil water, sugar and butter together
2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells.
For glazing
Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire.
The easiest part in this recipe is mixing the pastry ingredients. The flour need not be sieved I was told. In fact, this applies to all tarts making. But I'm so used to the motion of sieving the flour after weighing it, I forgot. Anyway it only make the crust smoother.
Theoretically, the recipe looks easy - prepare the crust, prepare the custard filling, pour filling into tart shells, top the cut fruits and glaze the toppings.
The difficult part comes in rolling the dough and presssing it into indivdual moulds, especially the small ones. Even though it is more tedious with the small moulds, it is worth the effort. The small tarts are cuter and also easier to eat. You can pop 1 whole mini tart into your mouth, no mess!
I made the crusts the night before and store them in an airtight container, at room temperature. I over-boiled the custard mixture. As a result, the cream was thicker and more difficult to pour into the crust. I have to use a piping bag to fill up the crusts. When glazing the fruits, I worked too slow, so the jelly cooled down and curdled up. That's why the lumps of jelly around the fruits.
Tart pastry
Ingredients
250g butter
100g sugar
1 egg
500g plain flour
Method
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown
Custard
Ingredients
500g water
150g sugar
50g butter
50g fresh milk
100g custard powder
1 egg
Method
1. Boil water, sugar and butter together
2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells.
For glazing
Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire.
Fresh fruits topping
I used kiwi, strawberries and canned peaches.
