Fruit Tarts & Tartlets

Fruit Tarts !!!

Tart pastry
Ingredient:
350g plain flour
175g butter
100g sugar
1 egg


Method:
1. Preheat oven at 170 degree C
2. Cream butter and sugar until sugar is dissolved, add in the egg and mixed well.
3. Add in sifted plain flour slowly and mix until a dough holds together.
4. Divide dough into small portions (est. 20g) and place into tart moulds and press dough evenly onto moulds.
5. Bake at 170 degree for about 15 mins or until golden brown
6. Let the tart shell cool down before removing it from the moulds.

Custard
Ingredient:
500g water
150g sugar (I usually reduced the sugar)
50g butter
50g fresh milk
100g custard powder
1 egg

Method:
1. Boil water, sugar and butter together
2. Mix milk, egg and custard powder together and pour into above.
3. Cook over gentle fire until mixture thickens and pipe into baked tart shells.

PS: or you can get the instant custard powder from Phoon Huat. :P

For glazing :Boil together 1/2 tbsp agar agar powder, 130 ml water and 30g sugar until dissolved. Brush onto fruits. (note: Do not brush onto the tart shell)

Egg Tarts

I love Egg Tart since young.  It's a must when I go "Yum Cha".  Below are Hong Kong style egg tarts with the shortcrust pastry.  I must find some time to try out Portuguese egg tarts with the puff pastry. I love the crust to be crispy & the egg custard to be soft.

(Make about 10-12 egg tarts)

Ingredients for the crust: 

225 gm plain flour

125 gm butter (soften)

55 gm sugar

1 egg (whisked)

1/4 tsp of vanilla extract

Method:

1. Cream the butter and sugar till is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time and vanilla extract, mix well.
3. Sift in flour and make sure all ingredients combine well. Knead into dough.
4. Roll out the dough to a 1/2 cm thickness.
5. Cut and Line dough in the middle of tart tins, one by one.
6. Lightly press the dough with your thumbs, starting from the bottom then up to the sides.

Ingredients of custard:

3 eggs

110 gm caster sugar

225 gm hot water

85 gm evaporated milk

1/2 tsp vanilla extract

Method:

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam.
4. Carefully pour egg mixture into the tart shell.

Baking: 

1. Preheat oven to 170C.
2. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
3. Once you see the custard puffing up, pull the oven door open about 2 to 3 inches.
4. Then bake for another 10 -12 minutes until the custard is cooked through.

Fruits Tart

Tart pastry
Ingredient:
500g plain flour
250g butter
100g sugar
1 egg

Method:
1. Preheat oven at 170 degress C
2. Cream butter and sugar and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown

Custard
Ingredient:
500g water
150g sugar (I usually reduced the sugar)
50g butter
50g fresh milk
100g custard powder
1 egg

Method:
1. Boil water, sugar and butter together
2. Mix milk, egg and custard powder together and pour into above.
3. Cook over gentle fire until mixture thickens and pipe into baked tart shells.

For glazing :Boil together 1/2 tbsp agar agar powder, 130 ml water and 30g sugar until dissolved. Brush onto fruits. (note: Do not brush onto the tart shell)

Tarte au Chocolate

The wonderful thing about treating yourself with this chocolate tart recipe is that just a little bit will satisfy my chocolate craving. A tart shell filled with a creamy, rich chocolate ganache makes a fantastic but sinful dessert.  :D

Chocolate Sablée

135g Cake flour, sifted                        
11 g Cocoa powder, sifted                 

65 g Butter, unsalted                          
50g Icing sugar, sifted                       
20 g Almond powder                          
30g Egg (abt 2 tbsp)                                              

Method

1.    Preheat oven to 170^oC.

2.    Mix flour and cocoa powder together in mixing bowl, rub in butter until looking like Brown) bread crumbs.

3.    Add icing sugar and almond powder, mix well.

4.    Create a well in the middle, add egg.

5.    Knead out well to form a dough, which should come together nicely and not crumbly (too dry) or sticky (too wet). Add a little egg if necessary.

6.    Roll-out dough to a 5mm thickness or big enough to cover a 7inch tart ring, cling wrap and let chill for about 15mins. Then gently press dough to line tart ring. Chill for about 15mins.

7.    Prick holes into dough with a fork.

8.    Bake at 170^oC for about 15-20mins, till the edge is crisp.

9.    Let cool to room temperature.

Ganache

65 g Milk, full-cream                          

140g Chocolate, finely chopped          

Method

1.   Warm up milk.

2.   Turn off heat then add milk into finely chopped chocolate, let it dissolve completely and sit in room temp, stir occasionally. Mixture will thicken.

3.   Let cool to room temperature, add a little warm milk if ganache is too thick, pour into cooled chocolate tart shell. Let it set in room temperature, or in the chiller if you’re in a rush.

 

Chocolate decorations

200g Chocolate                    

Method

1. Dissolve chocolate over a double-boiler.

2. Let chocolate cool to body temperature, fill paper cone (baking paper or parchment) or  piping bag, cut a small opening hole, design as desired on baking paper.

3. Let chocolate decorations chill for about 5mins.