Fruit Tart – Rainbow of Colours

Fruit tarts! The copious amount of colourful fruits on top  make it looks healthy to eat ;P I personally prefer fruit tarts filled with pastry cream or custard, than those merely filled with chantilly cream or non-dairy whipped cream. The reason is simple – – pastry cream is more flavourful to me ^_^  When people are getting more and more conscious about daily calories and sugar intake, as a baker, I have to make an effort to reduce the amount of sugar in my recipe. So, here you go, reduced-sugar tarts topped with generous amount of fresh fruits. Who could resist such a rainbow of colours and joy?

Try out this recipe, and have a wonderful weekend!

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Ingredients (Yield 15 tarts)

(A) Pâte sucrée
Butter 120g
Sugar 35g
Salt 1/4 tsp
Egg 50g (1 no.)
Plain flour 200g

(B) Pastry cream
Milk 150g
Sugar 30g
Egg yolk 32g (2 no.)
Corn flour 10g
Salt 1/8 tsp
Vanilla extract 1/2 tsp
Butter 15g

(C) Toppings
Fruits – mixed berries, peach, kiwi fruit
Fruit jam or Apricot Glaze

Methods

  1. Make tart cases: Sift the flour and set aside. Cream the butter, sugar and salt until light and creamy using a paddle attachment. Stop regularly to scrape down the sides of mixing bowl to ensure even mixing.
  2. Add the egg and mix until well combined.
  3. Add sifted flour into the butter mixture and mix until the dough just comes together. Do not over mix the dough.
  4. Press the dough into a disc. Wrap and refrigerate for 1 hour. (You can prepare the dough one day in advance).
  5. Press the dough evenly into tart moulds. Prick some holes on the dough.
  6. Bake at 200 degree Celsius for about 15 minutes, until crisp and golden brown. Let it cool .
fruit tart shell
The tart cases before baking.
  1. Make the pastry cream. Warm the milk in a small saucepan, and bring to a boil.
  2. Meanwhile, whisk egg yolk and sugar until pale. Add corn flour and salt until well combined.
  3. Once the milk is boiling, pour a little of the hot milk into the egg mixture and whisk to combine. Continue pouring the milk slowly into the egg mixture, whisking continuously.
  4. When all the milk has been added, pour everything back to the saucepan, and whisk constantly until the cream thickens and comes to a boil. You will see the cream “burping”.
  5. Continue to whisk for 30 seconds more and remove the pan from heat. Add vanilla extract and stir to combine.
  6. When the cream has cooled slightly, add the butter. Set aside to cool before use.
  7. Assemble the tarts. Put some pastry cream on the tart cases, to about 3/4 full. Arrange fresh fruits on the pastry cream. Brush the fruits with some fruit jam or glaze.

*Keep the tarts chilled. Best consume within 3 days. (Recipes adapted from Chantilly Culinary Studio)

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What a colourful tart! It makes my day colourful as well 🙂

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