Fresh Fruits Tart

Fruits Tart

Ingredients of crust: 

200 gm plain flour

25 gm cake flour

125 gm butter

55 gm icing sugar

1 egg yolk

a dash vanilla extract

Method: 

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in egg yolk, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough. Each crust about 25g - 30g.

Recipe adapted from Christine's  

Ingredients of Pastry Custard Cream (Crema Pasticcera)

250 ml of whole milk

5 tbsp. of white sugar

3 egg yolks

1 tbsp. of cornstarch

2 tbsp. of plain flour

1 tsp. of vanilla extract or vanilla bean paste

Method:

1. Heat your milk  and sugar in a saucepan just until below boiling point.
2. Whisk your flour, starch and egg yolks until smooth and pale in color.
3. When the milk is warm, temper your egg mixture by adding it slowly while whisking.
4. Cook the mixture on medium low, whisking continuously until thickens. Shut off the heat. Add in vanilla extract.
5. Wrap it with cling film, touching the warm custard. Let it cool in the fridge.

Recipe from Zataya Yummy 

Ingredients of Cream Custart:

1 tbsp Plain Flour (I use 2 tbsp)
1 tbsp Cornstarch
4 tbsp Sugar
200 ml Milk
1 Large Egg
1 tbsp Butter
1 tsp Vanilla Extract

Method:

1. Add the flour and cornstarch into a bowl with egg and mix into a paste.
2. Heat the milk and sugar below boiling point, add in the mixture and stir into a smooth mixture.
3. Cook over medium heat and until thickens.
4. Finally, add in the butter and vanilla and stir well. Cool your custard before using as filling. 

Recipe adapted from Glazed