I followed this recipe religiously and it was quite a success!
However, I am using a 7-8" tart pan, which is smaller than what this recipe calls for. So my pastry crust is a tad too thick. If you prefer a thinner crust, you may have to remove 10-20% of the dough depending on how thick you will like when you lay the dough out on the clingwrap.
Serves about 8.
To make the pastry crust
Ingredients
Plain flour - 195g
Salt - a pinch
Unsalted butter - 115g (at room temperature)
Caster sugar - 50g
Egg - 1 (lightly beaten)
Method
- Using the electric mixer, beat the butter until softened. Add sugar and beat till light and fluffy. Gradually add the egg, beating just until incorporated.
- In a separate bowl, whisk the flour with the salt.
- Combine the dry and the wet mixture and mix till it forms a soft dough.
- Lay it out on a piece of clingwrap and using your fingertips, flatten it out into an expanded shape of the tart pan. Wrap it up with the clingwrap and refrigerate for 30mins.
- Greaseproof the tart pan, I used a 7 - 8 inch and evenly spread the pastry dough onto the the pan right up to its edges. The dough breaks very easily but you can patch it up readily. Cover with clingwrap and place in freezer for about 15mins (I actually skip this stage and bake it right away; it turns out fine).
- Preheat oven to 205 degrees C with rack in centre of oven.
- Remove the pastry dough from the freezer and lightly prick the bottom with a fork. (to prevent the dough from puffing up when baking).
- Bake for 5mins, reduce the temperature to 180 degrees C and continue baking for about 15mins till the crust turns golden brown.
- Remove from oven and let it cool for about 5mins. Brush the pastry crust with a thin coat of beaten egg white, and bring it back to the oven for about 2mins. This is to prevent the crust from getting soggy when you lay the pastry cream on it.
- Allow the crust to cool completely before putting the pastry cream.
To make the pastry cream
Ingredients
Milk - 300ml
Vanilla bean - 1 split lengthwise (or 1 tsp of pure vanilla essence)
Egg yolks - 3
Caster sugar - 50g
Plain flour - 20g / 2 tbsp
Corn flour - 20g / 2 tbsp
Whipping cream - 100g
Method
- In a saucepan, heat up the milk and vanilla bean until the milk just begins to foam up. Keep stirring so it won't curdle. Remove from heat source and scrape out the vanilla seeds into the milk and leave it to cool abit.
- In a mixing bowl, mix the sugar and egg yolks with a spatula. Sieve the flour and cornflour together and then add to the egg mixture and mix till it's smooth.
- Add the milk slowly, whisking constantly to prevent curdling.
- Pour the whole mixture back into the saucepan and cook it till the mixture turns into a thick paste. You have to stir briskly to prevent the paste from sticking onto the pan.
- Remove from heat and if you are using vanilla essence, this is the time to add it in.
- Pour into a clean bowl and cover the surface with clingwrap to prevent a crust from forming.
- Cool to room temperature
- Beat the whipping cream till soft mounds are seen. Add enough (you may not need all) to the pastry cream till it forms a thick and soft consistency, but not too watery. I find that after the pastry cream cools, it hardens slightly so adding whipped cream will help.
To assemble fruit tart
Ingredients
Any fresh fruits that you like! However, after washing the fruits, pat them dry using kitchen napkins before laying them on the pastry cream.
Icing sugar (optional)
Method
- Remove the tart from the pan gently.
- Spread the pastry cream onto the bottom of the tart shell. (I did not use all the pastry cream I made which is a mistake, as the layer of cream is too thin compared to the pastry crust.)
- Place the fruits in any manner you like. Get creative here!
- If not serving immediately, cover with clingwrap and refrigerate but best to eat slightly chilled and on the same day.
- Sieve a thin layer of icing sugar on the fruits to make it even prettier!
However, I am using a 7-8" tart pan, which is smaller than what this recipe calls for. So my pastry crust is a tad too thick. If you prefer a thinner crust, you may have to remove 10-20% of the dough depending on how thick you will like when you lay the dough out on the clingwrap.
Serves about 8.
To make the pastry crust
Ingredients
Plain flour - 195g
Salt - a pinch
Unsalted butter - 115g (at room temperature)
Caster sugar - 50g
Egg - 1 (lightly beaten)
Method
- Using the electric mixer, beat the butter until softened. Add sugar and beat till light and fluffy. Gradually add the egg, beating just until incorporated.
- In a separate bowl, whisk the flour with the salt.
- Combine the dry and the wet mixture and mix till it forms a soft dough.
- Lay it out on a piece of clingwrap and using your fingertips, flatten it out into an expanded shape of the tart pan. Wrap it up with the clingwrap and refrigerate for 30mins.
- Greaseproof the tart pan, I used a 7 - 8 inch and evenly spread the pastry dough onto the the pan right up to its edges. The dough breaks very easily but you can patch it up readily. Cover with clingwrap and place in freezer for about 15mins (I actually skip this stage and bake it right away; it turns out fine).
- Preheat oven to 205 degrees C with rack in centre of oven.
- Remove the pastry dough from the freezer and lightly prick the bottom with a fork. (to prevent the dough from puffing up when baking).
- Bake for 5mins, reduce the temperature to 180 degrees C and continue baking for about 15mins till the crust turns golden brown.
- Remove from oven and let it cool for about 5mins. Brush the pastry crust with a thin coat of beaten egg white, and bring it back to the oven for about 2mins. This is to prevent the crust from getting soggy when you lay the pastry cream on it.
- Allow the crust to cool completely before putting the pastry cream.
To make the pastry cream
Ingredients
Milk - 300ml
Vanilla bean - 1 split lengthwise (or 1 tsp of pure vanilla essence)
Egg yolks - 3
Caster sugar - 50g
Plain flour - 20g / 2 tbsp
Corn flour - 20g / 2 tbsp
Whipping cream - 100g
Method
- In a saucepan, heat up the milk and vanilla bean until the milk just begins to foam up. Keep stirring so it won't curdle. Remove from heat source and scrape out the vanilla seeds into the milk and leave it to cool abit.
- In a mixing bowl, mix the sugar and egg yolks with a spatula. Sieve the flour and cornflour together and then add to the egg mixture and mix till it's smooth.
- Add the milk slowly, whisking constantly to prevent curdling.
- Pour the whole mixture back into the saucepan and cook it till the mixture turns into a thick paste. You have to stir briskly to prevent the paste from sticking onto the pan.
- Remove from heat and if you are using vanilla essence, this is the time to add it in.
- Pour into a clean bowl and cover the surface with clingwrap to prevent a crust from forming.
- Cool to room temperature
- Beat the whipping cream till soft mounds are seen. Add enough (you may not need all) to the pastry cream till it forms a thick and soft consistency, but not too watery. I find that after the pastry cream cools, it hardens slightly so adding whipped cream will help.
To assemble fruit tart
Ingredients
Any fresh fruits that you like! However, after washing the fruits, pat them dry using kitchen napkins before laying them on the pastry cream.
Icing sugar (optional)
Method
- Remove the tart from the pan gently.
- Spread the pastry cream onto the bottom of the tart shell. (I did not use all the pastry cream I made which is a mistake, as the layer of cream is too thin compared to the pastry crust.)
- Place the fruits in any manner you like. Get creative here!
- If not serving immediately, cover with clingwrap and refrigerate but best to eat slightly chilled and on the same day.
- Sieve a thin layer of icing sugar on the fruits to make it even prettier!
No comments:
Post a Comment