Spring Fruit Tarts
Spring Fruit Tarts
Ingredients Tart Crust:
- Unbleached flour 1-1/2 cups
- Caster sugar ⅓ cup
- Salted butter (chilled) ½ cup
- Egg yolk 1
- Cream 1 tbsp
Ingredients for Cream Filling:
- Milk 2 cups
- Sugar 1/3 cup
- Cornstarch ¼ cup
- Salt ⅛ tsp
- Egg yolks 4
- Butter 2 tbsp
- Vanilla/strawberry essence 1/2 tsp
Ingredients for Fruit Topping:
- Strawberries
- Kiwi
Ingredients For Glaze:
Method:
- To prepare the crust, combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream. Pulse until all ingredients are moistened. Then allow machine to run a few seconds until dough starts to stick together. Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill for 30 minutes. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into mold with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes. Bake at 400 degrees for 10 minutes.
- To prepare cream filling, add milk, sugar, cornstarch, salt, and egg yolks in the pan, whisking until smooth. Add butter and vanilla and whisk until smooth.
- For assembling, fill each baked tart shell with custard filling. Top with strawberries, and kiwi.Make the apricot glaze by heating apricot jam and water together in a small saucepan. Stir well to melt. Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.
Comments