Fresh Fruit Tarts
This was my 1st attempt of Fruit tarts (did it many months ago), I have yet to have time to make this again as i am thinking whether I should continue baking the next item in my wish list (hehe). I believed that everyone will have their own wish list of their hobbies, don't you have one too? ;-)
Initially I wanted to make this again before posting it up here for one of my far-far away friend in Australia, but I think it will take me quite some time to do so. Not letting her wait any longer (and not to weaken her inspiration in baking hehe), hence, I would like to share my previous experience here and hope she will try to make it whenever she has the time.
Making fruit tart is pretty easy as you only need to get ready some of your favorite fruits and place on top of the tart shells whichever way you like it. Understand that there are so many fruits available nowadays to choose from but most importantly, the fruit should look good and taste best.
Slices of kiwi, halve of strawberry, peaches, grape, nectarines, and mango are some fruits that work well (I used local can fruit too - longan). I glazed the fruit with an apricot glaze to give the fruit a beautiful shine and it also prevents the fruit from drying out. It is advisable not to chill/keep a fruit tart for too long in refrigerator, because the crust can become soggy so take this into consideration.
Pastry cream (custard cream), or cream patissiere is the classic filling for a fruit tart, but I used white chocolate cream cheese filling (wanted to finish up the left-over from the previous baking.. hehe). As such, I did not include the white chocolate cream cheese filling recipe for this post and did search for the easiest - less fattening, low cholesterol (less egg) from the net. I am glad that I found one which I think its should be tasted delicious - custard cream.
End Result: Tasted juicy, and the filling was creamy and not too sweet (natural sweetness from the white chocolate).
Note:
- This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
- Shortcrust pastry can be very versatile. You can fill your pastry case with anything you like, be it sweet or savoury, and they get baked pretty fast.
Fresh Fruit Tart
Reference: Adapted from Good Housekeeping
Shortcrust Pastry
Approximately to make about 12 mini, 6 medium tarts:
250g (8oz) plain flour, a pinch of salt
100g (4oz) unsalted butter (cut into small pieces)
2 medium egg yolk (approximately 36g)
2 tablespoons Icing Sugar (optional)
1. Sift the flour, icing sugar* and salt into a bowl and add the butter. Using your fingertips or a pastry cutter, rub or cut the butter into the flour until the mixture resembles fine breadcrumbs.
2. Using a fork, mix in the egg yolk and 1.5 tsp water until the mixture holds together, add a little more water If necessary.
3. Gather the dough in your hands and knead lightly. Form into a ball, wrap tightly with plastic wrap and chill for at least 30 minutes or just until firm before using (can place in freezer for about 10-15 minutes.)
4. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray on tart mould, I used both mini (bite-size) or individual size (tartlet) (can be a removable bottom tart pan).
5. Roll out the chilled pastry thinly on a lightly floured work surface, cut out rounds and shape the pastry into the tart mould up the sides of the tart pan using your fingers.
6. Meanwhile, preheat oven to 200c (180c fan-forced) and place rack in center of oven. Lightly prick bottom of the pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).
7. Place tart pan on a larger baking pan and bake curst for 5 minutes. Reduce oven temperature to 180c (160c fan-forced) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown.
8. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
Custard Cream
(Reference: adapted from Rina’s Silly Musings – I have double up its volume by 50%, it should be sufficient to fill all the tarts if prepared as above)
Corn Flour – 3 tablespoons
Egg Yolk – 1.5 (approximately 27g)
Sugar – 3.5 tablespoon (can be reduced to 3 tablespoon)
Fresh Milk – 150ml
Vanilla bean – ½ or vanilla extract – 1 teaspoon (optional)
1. Combine yolk and corn flour together. Whisk with a hand whisk till both are well blended.
2. Add sugar slowly into the yolk mixture and mix well by using hand whisk.
3. Warm the milk over low heat. Cook over medium heat until it steams. Do not allow the milk to boiling stage.
4. Stir the warmed milk gently into the yolk mixture and make sure all are well mixed.
5. Pour the mixture back into the saucepan and return to low heat and whisking continuously, until mixture is thick and starts to bubble. Be mindful to hit the corners of the saucepan consistently when whisking.
6. The mixture will take about 5-10 minutes to thicken. When the mixture is thick enough that the tracks of a whisk pulled through it stay in place, take it off the heat. Leave cool.
7. Store the finished pastry cream in a covered container until you are ready to assemble the tarts.
Fresh Fruit:
1. Amount vary depending on the size of the tart or tarts you are making, your choice of fruit, and how generously you want to decorate your tart.
2. Do not use any fruit that browns easily when cut i.e. apples or pears, nor any that release huge amount of juice when cut (such as oranges), nor those not sweet enough to be eaten alone (such as cranberries).
3. Good choices include blueberries, strawberries, raspberries, pineapples and kiwis.
Glaze:
Apricot jam or preserves – ½ cup
Water – 6 tablespoons
To Assemble Tart:
1. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted) – can also heat in the microwave. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
2. To remove the tart shell from the mould. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent crust from getting soggy. Let the glaze dry (about 20 minutes).
3. The spread the pastry cream onto the bottom of the tart shell.
4. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge (or in any decorative pattern you wish).
5. After arranging the fruit, re-warm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving.
Oh yes, before I forget, the filling and dough for the tart shells can be done/prepared ahead of time, and the end results will be well worth the trouble. This was my research from the web after completing my 1st attempt on tarts. Trust me, I'd experienced in doing everything in a day.. very tiring! hehe.. If I knew it can be prepared earlier, I would have do so but at least now I know ;-)
Fresh Fruit Tart
Reference: Adapted from Good HousekeepingShortcrust Pastry
Approximately to make about 12 mini, 6 medium tarts:
250g (8oz) plain flour, a pinch of salt
100g (4oz) unsalted butter (cut into small pieces)
2 medium egg yolk (approximately 36g)
2 tablespoons Icing Sugar (optional)
1. Sift the flour, icing sugar* and salt into a bowl and add the butter. Using your fingertips or a pastry cutter, rub or cut the butter into the flour until the mixture resembles fine breadcrumbs.
2. Using a fork, mix in the egg yolk and 1.5 tsp water until the mixture holds together, add a little more water If necessary.
3. Gather the dough in your hands and knead lightly. Form into a ball, wrap tightly with plastic wrap and chill for at least 30 minutes or just until firm before using (can place in freezer for about 10-15 minutes.)
4. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray on tart mould, I used both mini (bite-size) or individual size (tartlet) (can be a removable bottom tart pan).
5. Roll out the chilled pastry thinly on a lightly floured work surface, cut out rounds and shape the pastry into the tart mould up the sides of the tart pan using your fingers.
6. Meanwhile, preheat oven to 200c (180c fan-forced) and place rack in center of oven. Lightly prick bottom of the pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).
7. Place tart pan on a larger baking pan and bake curst for 5 minutes. Reduce oven temperature to 180c (160c fan-forced) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown.
8. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
Custard Cream
(Reference: adapted from Rina’s Silly Musings – I have double up its volume by 50%, it should be sufficient to fill all the tarts if prepared as above)
Corn Flour – 3 tablespoons
Egg Yolk – 1.5 (approximately 27g)
Sugar – 3.5 tablespoon (can be reduced to 3 tablespoon)
Fresh Milk – 150ml
Vanilla bean – ½ or vanilla extract – 1 teaspoon (optional)
1. Combine yolk and corn flour together. Whisk with a hand whisk till both are well blended.
2. Add sugar slowly into the yolk mixture and mix well by using hand whisk.
3. Warm the milk over low heat. Cook over medium heat until it steams. Do not allow the milk to boiling stage.
4. Stir the warmed milk gently into the yolk mixture and make sure all are well mixed.
5. Pour the mixture back into the saucepan and return to low heat and whisking continuously, until mixture is thick and starts to bubble. Be mindful to hit the corners of the saucepan consistently when whisking.
6. The mixture will take about 5-10 minutes to thicken. When the mixture is thick enough that the tracks of a whisk pulled through it stay in place, take it off the heat. Leave cool.
7. Store the finished pastry cream in a covered container until you are ready to assemble the tarts.
Fresh Fruit:
1. Amount vary depending on the size of the tart or tarts you are making, your choice of fruit, and how generously you want to decorate your tart.
2. Do not use any fruit that browns easily when cut i.e. apples or pears, nor any that release huge amount of juice when cut (such as oranges), nor those not sweet enough to be eaten alone (such as cranberries).
3. Good choices include blueberries, strawberries, raspberries, pineapples and kiwis.
Glaze:
Apricot jam or preserves – ½ cup
Water – 6 tablespoons
To Assemble Tart:
1. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted) – can also heat in the microwave. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
2. To remove the tart shell from the mould. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent crust from getting soggy. Let the glaze dry (about 20 minutes).
3. The spread the pastry cream onto the bottom of the tart shell.
4. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge (or in any decorative pattern you wish).
5. After arranging the fruit, re-warm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving.
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