Mixed Fruit Tart Recipe フルーツタルトのレシピ

By Saturday, January 4, 2014 4 No tags Permalink 5

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!

友達の家でパーティーだから、フルーツタルトを焼きました。皆さんにおいしいと言われたんですから、嬉しかったんです。

日本のフルーツタルトが大好きです。綺麗だし、美味しかったです。

レシピは見てください。作ってみてください。

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
1g salt

Method
- 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
9
0g sugar
30g corn flour
3 egg yolks

Method
- 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. 

(3) Assembling the Tart

- Fill the tart crust with custard cream from step (2)

Tip: I usually use a plate of similar size as the tart, and do a ‘mock’ arrangement of the fruits. This gives me an idea as to whether the fruits are enough and figure out the arrangement.
- Place one whole strawberry at the centre and arrange strawberry halves in a circular fashion. Then arrange the outer ring of the strawberry halves, followed by the mango slices and lastly fill in the gap with a ring of diced kiwi fruit. 
(4) Glaze for strawberries

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!

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4 Comments
  • Anonymous
    July 8, 2014

    Hi, can i replace the corn flour with tapioca flour for the custard cream? Thank you!

    • Shirley Wong
      July 9, 2014

      Hello, you can replace with plain flour :)

  • bentodays
    January 6, 2014

    Wow this looks lovely, thanks for sharing the recipe and tutorial!

    • Shirley Wong
      January 6, 2014

      Aww thank you so much!! :) Glad you like it!!