Little Miss Bento

Baked a fruit tart for a year end gathering luncheon. This time I added kiwi fruits together with fresh strawberries for this homemade fruit tart. 

The recipe is slightly different as this time, I fill the tart entirely with custard. In my earlier recipe, I had a layer of almond tart filling baked together with the tart crust. More details about the custard below.

The fruit tart was very well-received! It was the first food item finished amongst all the different dishes that everyone brought (even before the main courses). So I hope you will enjoy this!

After making this, I realised that the colours of the tart are perfect for Christmas too! Ho Ho Ho~~

Below is the recipe for you, have fun in the kitchen!

会社でパーティーだから、イチゴとキウイのフルーツタルトを作りました。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。

クックパッドのレシピに参照しました。

RECIPE (makes 1 fruit tart, about 18cm)
(1) Tart Crust
110g flour
1 egg yolk
30g almond powder
60g unsalted butter
50g powdered sugar
1g salt
Method
- Mix the ingredients in a large bowl. 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
90g 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)
- Place the strawberries in a circular fashion. The one in the centre is a whole strawberry, and place the strawberry halves around. If you like my arrangement, I added a ring of diced kiwi fruits and a final outer ring of strawberry halves.

(4) Glaze for strawberries
40g of strawberry jam
0.5~1 tablespoon of 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!

タルト生地
薄力粉(ふるう)１１０ｇ
バター６０ｇ
塩１ｇ
粉糖５０ｇ
卵黄１個
アーモンドプードル３０ｇ

カスタードクリーム
牛乳３００ｃｃ
砂糖９０ｇ
卵黄３個
コーンフラワー３０ｇ
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