Friday, February 22, 2008


resepi fruit tart ini telah sy cuba...rasanya sedap.


Makes approx. 15

Shortcrust Pastry:

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)

80g water

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.

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