Hi guys. I did speak of fruit tarts in my Galette post. Needless to say, I adore them. So much so that we sing to each other 🙂 I love tarts, period! Addition of seasonal fruit makes it something else. The texture of the tart shell is primary. I get put off by soggy tarts. I don’t see the point; I’d rather eat bread with cream! No, no I’m no fussy eater 😉
My tart shell is simple, buttery and flaky. You’ve got to try it to believe me. I often fill my tart with whipped cream and top with fruits for a quick dessert. But today, I went ahead and made pastry cream, another favorite, to fill the tart and topped it with fruits. That summarizes this tropical tart. Moving on…
For the tart shell you need,
Unsalted butter is recommended.
I used a food processor as it helps keep my clothes clean. In a food processor, add chilled, cubed butter, flour, icing sugar and vanilla.
Right behind is my weighing scale. Look below for measurements.
Blitz 6- 7 times until the consistency resembles that of bread crumbs.
Add the egg yolk and blitz 6-7 times for longer intervals of time.
Tip the whole mixture onto a clean surface. They now look like larger crumbs.
But now, when you pinch them together, they unite 🙂
Bring the whole mixture together with very light hands. DO NOT KNEED!
Make equal sized balls and grease the tart tins with butter.
Almost equal I meant 😉
Spreading with your fingers gently, fill up the tart cases.
This is one of the few times I wish I had a dozen children running around my house. They are perfect for menial jobs such as these.
Prick the bottom with a fork to ensure the tarts don’t crack while baking.
Refrigerate the tart tins for 20-25 minutes to avoid shrinking. Let’s work on this super easy pastry cream meanwhile.
For the pastry cream you need,
Whisk together the eggs, sugar, corn flour and vanilla essence until combined.
Warm milk, cream and butter in a sauce pan. Take off fire, add the egg mixture with continuous whisking and continue to cook until thickened. This should not take more than 2- 3 minutes.
Wrap the goodness with cling film such that the cling touches the surface of the cream to avoid the eeky skin formation. Refrigerate for 20- 30 minutes.
Lets’ bake, lets’ bake, lets’ bake!
Pre heat the oven to 190 C.
Pull out the tart shells from the refrigerator, place on your baking tray and in they go for 25-30 minutes.
When you oven goes ‘TING’, get the tray out and let it cool for 10 minutes.
Invert the tart case and gently knock its’ bottom to release the deliciously flaky tart shell!
Here is mine… Yay!!!
To assemble, spoon over pastry cream or use a piping bag like me. Top with fruits and serve immediately. The tart shells can be wrapped and preserved for 1-2 days. I don’t usually keep it for longer.
Isn’t that gorgeous…
Look at those shells!
Here’s proof for flakiness.
Stop drooling and go make your own 🙂
Have a great day y’all!
|FRUIT TARTS|| |
- For the tart
- All purpose flour 200 g
- Chilled Butter 100 g
- Icing sugar 50 g
- Vanilla essence a few drops
- Egg yolk 1
- For the pastry cream
- Milk 11/4 cup
- Cream ¾ cup
- Butter ½ tsp.
- Icing sugar 7 tbsp.
- Corn flour 3 tbsp.
- Eggs 3
- Vanilla essence 1 tsp.
- Use any fruit as topping
- For the tart,
- Blitz flour, sugar and chilled butter to form fine bread crumbs.
- Add egg yolk and blitz again.
- Tip onto a clean surface and bring the mixture together.
- Make equal size balls and fill the greased tart shells with your hands.
- Prick holes in the base of the tart with a fork.
- Refrigerate for 20-25 minutes.
- Bake in a preheated 190 C oven for 25-30 minutes.
- Let the shells rest until cooled, invert the case, gently knock on the bottom and release the tart shells.
- For the pastry cream,
- Whisk eggs, sugar, corn flour and vanilla essence until combined.
- Warm cream, milk and butter in a sauce pan.
- Take off heat and add egg mixture, whisking continuously.
- Cook until thickened.
- Wrap with cling film touching the surface and refrigerate for 20- 30 minutes.
- To assemble, pipe the pastry cream into the tart and top with fruits.Serve immediately.