Little Miss Bento

Homemade Yogurt Mousse Fruit Tart!

I made my ‘signature’ fruit tart again ^ ^

My colleagues really liked my Mixed Melon Yogurt Fruit Tart that I baked before and so I decided to bake them another fruit tart for our year end gathering.

This time I topped the fruit tart generously with grapes, strawberries and longans.

I really love the yogurt mousse filling recipe for my fruit tart. It is so yummy and gives a certain lightness to the fruit tart. The yogurt also goes well with fruits.

Strawberries, grapes and longans were chosen as they are not too sour, and will add certain ‘crunch’ and texture with the yogurt mousse fruit tart. Their colours also reminded me of the festive and christmas, don’t you think?

This is also the perfect season to use strawberries in desserts. Lots of sweet Korean strawberries for sale at supermarkets.

To give the fruit tart the shine, I used some Napaju Crystal spread which I bought from Rakuten Japan. It is used in cakes and tarts to give a lovely shine to the fruits.

If you do not have the spread, you can use apricot jam spread that Phoon Huat sells for cakes too, or make your own jam spreads.

Please do bake this yummy fruit tart. Here are the recipes, if you need to take a look at the step by step pictures, please follow the links.

RECIPE for Tart Crust (makes 1 fruit tart, about 18-20cm)

• 110g plain flour
• 1 egg yolk
• 30g almond powder
• 60g unsalted butter
• 50g powdered sugar
• 1g salt

Method

1. Mix the ingredients in a large bowl (you can use a mixer with dough hook or by wooden spatula).
2. At first, they will resemble crumbs, just knead them a little and they will come together.
3. Wrap in cling wrap and store the dough in the fridge for at least 30mins/
4. Butter your tart tray, set aside.
5. Roll out the dough into a large flat round dough, flip it onto your tart in or roll it over your tart tin. Don’t worry if it breaks or there are gaps, just use the leftover crumbs, press and fill it in.
6. Use your fork and make little holes at the bottom of the tart base, this is to prevent it from rising.
7. Preheat your oven to 170C (while waiting, cover the the tart tray with cling wrap and set in the chiller before baking)
8.  Place a sheet of baking paper on the tart crust and fill in with pie weights. Bake your tart crust at 170 C for about 15-18mins and remove the baking paper and pie weifhts. Continue to bake for another 17~20mins until nicely browned.
9. After baking, set aside to cool. Remove from tart crust from the tray.

Step by step pictures are here.

Recipe for Yogurt Mousse Filling for Fruit Tart  (makes 1 fruit tart, about 18-20cm)

• whipping cream 150ml
• plain yogurt 150g
• sugar 15g (for cream)
• sugar 40g (for yogurt with sugar / increase to 55g for yogurt with no sugar)
• gelatin powder 10g
• water 50ml

Method

1. In a bowl, add whipping cream and 15g sugar. Beat with mixer at high speed until stiff peaks form. Set in chiller.
2. In another bowl, add in the plain yogurt and sugar, mix well
3. In a heat resistant cup or bowl, add in the gelatin powder and water. Heat in the microwave at 500W for 15 sec until gelatin dissolves.
4. Fold in the whipped cream into the yogurt mixture and add in the gelatin, fold until evenly mixed (it does not take very long).
5. Set in the chiller for about 1 hour, after which, it would have a mousse like curdish texture
6. Fill your baked tart crust with the yogurt mousse filing. The tart crust should be fully cooled before you fill in the yogurt mousse.
7. Set the filled tart in chiller for at least 30mins before adding any fruits on top. You can also leave it overnight and add the fruit toppings the next day.

Step by step pictures are here.

Follow my food art and bento creations on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓