Thursday, May 31, 2012

Fresh Fruit Tarts


Summer is very hot in Hong Kong. It is hot compared to New Zealand summer. This year, it will be my first time staying in Hong Kong for summer. I hope I will survive. Well, I will with lots of ice cream and the air - con at home.


Since it is very hot, I want to eat something that is more refreshing so fruit tarts seems to be the way to go. Just take a look at the photo below, don't you just want to eat them?


Fresh Fruit Tarts
(makes 12 3" tarts)


Ingredients - pastry cream:
400ml milk
4 yolks
60g sugar
25g flour
25g corn flour
1 tsp vanilla essence


Ingredients - pastry crust:
140g butter
80g icing sugar
200g cake flour
1/2 egg


Ingredients - apricot glaze
1/4 cup apricot jam
1 Tbsp water


Method:
  1. Heat the milk until it just boils on low heat.
  2. Mix the yolks and sugar together. Sift over the flour and corn flour.
  3. Check that the milk isn't too hot, we don't want to cook the yolks. Add the hot milk slowly and whisk constantly, this prevents curdling. If it does curdle, sift the mixture to get rid of the lumpy bits.
  4. On low heat, heat up the mixture and stir constantly until you have a thick texture. When it is done, it should look like mayonnaise. Remove from heat and stir in the vanilla essence. Cover with cling wrap and set aside to let cool completely.
While the pastry cream is cooling down, prepare the pastry crust.
  1. Using your hands, form the dough with all the ingredients.
  2. Divide into 12 equal portions. Press the pastry into the tart tins. Prick the molded pastry with a fork. Cover with some cling wrap and chill for 30 minutes.
  3. Bake in a pre - heated oven at 180C for 12 - 15 minutes or until golden brown.
While the tarts cool down, cut the fruit. And, prepare the apricot glaze.
  1. Mix the jam and water together. Heat until melted and sift to remove the fruit in the jam.
  2. Brush the glaze onto the bottom and sides of the tarts. Let it dry for a while.
Assemble the tarts which is the fun part!
  1. Pipe the pastry cream into the tarts. (I had leftover pastry cream, I used shallow tart tins, but you might not have leftover.)
  2. Top with the fruit.
  3. Glaze the fruit with the remaining apricot glaze to give the fruit a SHINE! 




Enjoy the yummy fruit tarts! I gave many of the tarts to my friends and they were so happy to eat them. I am sure your friends will be happy to eat yours too. :)

xoxo
DessertzHouse

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