Fruit Tarts II

I used to sell my bake goods back in Malaysia and one of the most requested items is fruit tarts. There are times when I have ordered over 100 pieces at a time and my sisters and Diana have to come to my apartment to help me with it. Making small individual fruit tarts is a lot of works and very tedious jobs but I consider all the effort totally worth it especially seeing people enjoying it. Fruits tarts are one of our family favourite desserts too.

I learned making these tarts from my baking teacher Shanti many years ago. This recipe is a bit different. Instead of using rubbing method for the dough it used the creaming method like cookies dough. The dough is easy to handle and you just have to press it into the little tart shells or large tart pan.

Overall the crust is buttery, slightly sweet and crispy almost like a cookie. This is good because is sturdy enough to hold the pastry cream and fruits without getting soggy.

Ingredients for tart shell

2 stick (1 cup of butter)
2 1/2 cups of flour
1/4 cup of sugar
1 egg yolk
1/2 tsp of salt
1/2 tsp of vanilla
2 tbsp of cold water (optional)

In a mixer cream butter, sugar until creamy. Add in egg yolk, vanilla and salt. Mixed till well combined. On low speed add in flour to form into a dough. If the dough is too dry add some cold water.

Pinch some dough and press into the little tarts mould. Prick the tart shells all over with a fork and bake in a pre-heated 350 F oven for 20-25 min or until lightly brown. Cool the shells before filling it up with custard cream and fruits.

Ingredients for Custard Cream

6 eggs yolk
3/4 cups of sugar
3 tbsp of custard powder
2 1/2 cups of milk
2 tbsp of butter
1 tsp of lemon zest

Mix all the above ingredients except for butter in a mixing bowl. Pour mixture into a heavy saucepan and cook over low heat, stirring constantly until thicken and bubbly.
Remove from heat and stir in the butter. Place a plastic directly over the custard and chill before using it on the tarts.
To assemble the tarts

Some fresh fruits - cut small
Custard cream

For Glaze :

3 tbsp apricot jam
4 tbsp of hot water

Put some custard cream into the shells and top it with some fresh fruits.
Mix the jam and hot water and then brush it over the fruits.

Note : You might not need to use the cold water for the pastry. If the pastry is too soft chill it in the refrigerator for an hour before using it. You can make this into a large tart rather than small ones.