Saturday, November 23, 2013

Fruit tart

Basically you just have to make the tart base and prepare the pastry cream (filling) just like profiteroles pastry cream.Click here. Then top with any fruits that you like.

I was in a rush so the lime was very thick. It is suppose to be thinner sliced and candied for garnish.

Sweet shortcrust pastry (Tart base)
200g Unsalted butter
100g Caster Sugar
50g (1) Egg
300g Plain Flour
Pinch of salt.

This recipe makes about 650g of the pastry dough.

`Pastry (Tart)
1.Cream the butter and sugar lightly.
2.Add egg and continue creaming until absorbed.
3.Carefully fold in flour and salt, mixing only until combined. (The dough will be very sticky)
4. Wrap with greaseproof paper/ cling wrap, chill in fridge for 15 minutes.
5. Roll the dough out to about 5mm and line on mould.*
6. Use a fork and pop some holes on the lined dough.
7. Blind bake about 10-15 minutes or until cooked at 180 degree Celsius.*
8. Allow to cool.

Splash some flour if dough is too sticky to work with.
Blind bake needs some rice or blind bake beans on the dough so that tart comes out flat.

`Pastry cream
Please click on the link above that say [Click here] for reference

` Assemble
1.Fill pastry cream in piping bag with star nozzle. Pipe into tart. (Photo shows at the bottom)

2.Line fruits over one by one overlapping each other.

(Goes from other layer to inner layer)

3.Glaze with apricot glaze, and all done :)

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