Friday, August 19, 2011
Fruit Tart With Egg Custard Filling
here , I still like to try other version.
Both making methods are different.The taste? , quite same....lol.
I've made fruit tarts before, before I started my blog. I used whipping cream and instant custard for the filling.I'll share the recipe, if I make it again, I will.....
At the moment I'll share this recipe.
And for this version,it's a little eggy for me.But ,for those who like egg, can try this.
130 gm butter
65 gm icing sugar
250 gm plain flour, sieved
30 gm egg
Cream butter and icing sugar until fluffy.
Add in egg and sieved flour until dough is formed.
(Here, I rested the dough for 6 hours in fridge,need to ferry the kids in and out,then dinner.I started to bake after my dinner.)
Take the dough out from fridge,thaw it.
Press the dough into tart moulds and bake in preheated oven at 180C for 15-25 minutes or until cooked.
Take out from moulds and let it cool.Store it into airtight container.
5 egg yolks
30 gm brown sugar
1 tsp cornstarch
80 gm low fat milk
1 tbsp butter( 15 gm)
Mix egg yolks , sugar and cornstarch, whisk until creamy.
Add in milk and butter.
Cook the mixture over low heat , keep stirring until it becomes thick.
Set aside, let it cool.
Fruits for topping:
Blueberries, strawberries,raspberries, or any combination of tropical fruits.
Fill the custard into the tart shells.
Keep in fridge for 30 minutes and top with fruits.
I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.