Thursday, 31 July 2014

Mini fruit tarts with crème patisserie

This is a delicious summer desserts made with home made crème patisserie and a sweet buttered short crust pastry tart.  My daughter loves all fruits and after making a Nutella cupcake, I feel I need a lighter and healthier dessert to balance it.
This is the perfect size for me, in this recipe I made 14 fruit tarts.

Ingredients for tart cases:
200g plain flour
30g icing sugar
1 egg white or half an egg
100g chilled butter (diced)
1/2 tsp vanilla extract
Rub the butter, flour and icing sugar together until it looks like fine breadcrumbs.
Add the egg white and vanilla extract into the pastry to form a dough.
Place into a zip lock bag and flatten into a disc shape to chill in the fridge for 30 minutes.

Preheat the oven at 190c

Once pastry dough is firm, roll out onto a worktop dust with flour, roll to 1/2cm thick and then cut out with a round pastry cutter.
Mould the pastry into the tart cases, poke tiny holes gently with a fork inside the base of the tarts.
Bake for 15 minutes.
Take out the tarts and cool upside don on a cooling rack.

 Crème patisserie
250ml whole milk
1/2 tbsp vanilla extract
3 egg yolks
35g caster sugar
15g plain flour
10g corn starch

Boil milk and vanilla extract in a heavy base saucepan until it boils, turn down the heat and simmer gently while you prepare the yolk mixture.

Whisk yolk and sugar together until light and fluffy.
Sift in plain flour and corn flour and whisk.

It should be a smooth paste.
 Take the milk off simmer and leave for a side for a minute, now slowly pour half the milk into the yolk batter whisking quickly as you go.
Then pour this back into the milk and whisk, take it back on the heat and bring to boil.
Once it is thick and creamy take it off the heat, pour into a bowl and cover to cool.


Once the pastry tarts and crème patisserie cools down, cut fresh fruits and assemble your tarts.

You can glaze the fruits with apricot jam, chill in the fridge.


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