Makes approx. 15
200g butter, cold but not hard
400g cake flour, sifted
160g castor sugar
1 medium egg, lightly beaten
60g custard powder
500ml milk 70g castor sugar
80g melted cooking chocolate
Mixed fruits Glazing (optional)
1½ tsp instant jelly
NOTE: Dissolve instant jelly in water. Bring to boil. Let cool a little and use it to glaze the fruits before it sets.
METHOD: Prepare custard. Pour milk into a saucepan. Dissolve custard powder until no lumps are found. Add sugar and stir custard continuously over slow fire until it starts to form soft lumps (but still pipable). Let cool and chill in fridge
Rub butter into cake flour with your fingertips or K-beater of your mixer until it resembles breadcrumbs. Add castor sugar and mix well. Add egg gradually. Stop mixing as soon as a dough is form. Scale 65g of dough onto greased aluminum tart moulds. You will get around 12 portions of dough. Press dough to conform to shape of the moulds.Trim the edges and save them (Note 1). Dock the base of pastry with a fork and bake at 190-200 degC for 25 mins. Cool pastry down.
Spread melted chocolate thinly at the base of pastry. Pipe cold custard on to it. Decorate tarts with fruits as your desire.
Glaze fruits with instant jelly if you wish so that fruits look fresh and attractive. Chill well before serving.
NOTES: Gather the leftover dough, you can actually make approximately 3 tarts more, making total number of serving as 15. Drain fruits well before decoration so that pastry will not be moistened and turn soggy because of the juice/ syrup. Upon removal of tarts from oven, check if the centre of the base is cooked. Return tarts to oven if it is still soft.