I was blessed to be with a group of friends celebrating the countdown to the new year!
This was the mixed fruit tart that I made for the party. Thank you Mayu-chan for the sweet invitation and I hope you liked the fruit tart and tamagoyaki!
This has been the third fruit tart that I made over the past 2 months. I was unsure if my friends will like a strawberries-only tart, so I decided to add additional fruits like mango and kiwi. (hahah okay… but mostly were still strawberries).
I hope you wont be bored at reading so many posts on the tarts. :P
The fruit tart was pretty well-received and received several compliments!
This is a great recipe since strawberry is in the season right now.
Please enjoy the pictorial tutorial alongside the recipe that I included this time in the blog post.
I also included a video to show the cooking of the custard filling. Hope you find it useful!
RECIPE (makes 1 fruit tart, about 18cm)
(1) Tart Crust
110g plain flour
1 egg yolk
30g almond powder
60g unsalted butter
50g powdered sugar
- Mix the ingredients in a large bowl (you can use a mixer or by wooden spatula).
- At first, they will resemble crumbs, just knead them a little and they will come together.
- Wrap in cling wrap and store the dough in the fridge for at least 30mins
- Butter your tart tray, set aside.
- Roll out the dough into a large flat round dough, flip it onto your tart tray. Don’t worry if it breaks or there are gaps, just use the leftover crumbs, press and fill it in.
- Use your fork and make little holes at the bottom of the tart base, this is to prevent it from rising.
- Preheat your oven to 170C (while waiting, cover the the tart tray with cling wrap and set in the chiller before baking)
- Bake your tart crust at 170 C for 30~35mins until nicely browned.
- After baking, set aside to cool. Remove from tart crust from the tray.
(2) Custard Cream
(I suggest halving this into 2 portions to make, as the curdling of the custard would be faster and easier)
300ml of milk
30g corn flour
3 egg yolks
- Heat milk in a small saucepan until boiling, remove from heat.
- Add in the rest of the ingredients and mix well.
- Return saucepan to stove on low heat. Keep stirring as the mixture thickens. It would resemble a thick texture.
- Remove from heat, transfer the custard cream into a container and store in the chiller for at least 1 hour before use. The custard cream will harden just a little when chilled.
- Fill the tart crust with custard cream from step (2)
20g of strawberry jam
1~1.5 tsp water (*adjust depending on the thickness of your jam)
a few drops of lemon juice
- Heat the above mixture in a microwave for 20seconds at 700W
- Let it cool slightly. Using a pastry brush, brush a thin layer on top of the strawberry fruits. This will give it a nice shine!