Fruit Tarts
Bake custard-powder tart shells, then fill with cream custard and top with fresh fruit.
Ingredients
pastry flour
150 g
unsalted butter (brought to room temperature)
50 g
caster sugar
20 g
egg yolk
1
milk
1/2 tsp
pastry flour (for the custard cream)
30 g
egg yolks (for the custard cream)
2
caster sugar (for the custard cream)
30 g
milk (for the custard cream)
250 ml
butter (for the custard cream)
5 g
vanilla oil
a pinch
fresh fruit for decoration (melon, watermelon, kiwi, peach, fig, mango, etc.)
to taste
melted butter (for the molds)
to taste
Instructions
1
Preliminary preparation
Bring the unsalted butter to room temperature and set aside. Brush the molds with melted butter and set aside. Preheat the oven to 180°C and set aside.
2
Make the tart shell
In a bowl, place the unsalted butter and caster sugar and beat gently with a hand mixer until pale and fluffy. Add the egg yolk and mix until well combined.
3
Make the tart shell
Add the pastry flour and milk to the mixture from Step 1, and fold together with a rubber spatula until evenly mixed.
4
Make the tart shell
Once the dough just comes together, knead it by hand. The dough will feel somewhat crumbly and a little tricky to work with, but because this pastry flour is specifically formulated for baked pastries, adding too much milk would make the dough too soft and cause it to puff up excessively during baking, so knead firmly by hand.
5
Line the molds and bake
Divide the dough into 4 equal portions and roll each one out between sheets of plastic wrap to about 3 mm thick.
6
Line the molds and bake
Place a mold on top of the rolled dough and use a small knife to cut around it, leaving a slightly larger circle. Remove the excess dough.
7
Line the molds and bake
Press the pastry firmly into the inside of the mold. The pastry may develop small cracks, so work carefully and patch any gaps so it sits snugly against the mold.
8
Line the molds and bake
Use a fork to prick small holes all over the base of the mold (this creates a decorative pattern and prevents puffing).
9
Line the molds and bake
Grease the base of an identical mold and stack it on top to prevent the pastry from puffing up too much during baking. Then place directly on a baking tray (no parchment paper needed) and bake in the 180°C oven for 10–12 minutes. Unmold and let cool.
10
Make the custard cream and finish
Prepare the custard cream using the method from steps 9–13 on page 61.
11
Make the custard cream and finish
Fill the baked tart shells with the custard cream and decorate evenly with fresh fruit of your choice.
