Sedap!

Finally I had a chance to try my hand at Fruit Tarts. In fact, this is my virgin tart coz' I have never tried baking this before.

This recipe was shared by Karen and had received many very positive reviews.

So since hubby is in town and babysitting the kids. I am free to explore. Initially, I was a little lost as to whether I should roll out the dough or just "press it" into the mould.

I tried out my first batch with the "press in" method and it didn't turn out ugly except that I realised that I didn't poke holes till it was in the oven!!!! Luckily no damage done.

Verdict: Hubby loves the crust.



What you need
Yield: 24 tarts

Tart shells

250g butter (room temperature)
110g caster sugar
½ egg
500g plain flour

Method

Cream the butter with caster sugar until white and creamy.

Add egg and continue to beat.

Fold in flour until it becomes a dough.

Line the small tart tins with dough. Poke holes using a fork on the tart shell

Bake at 175°C for 10 mins or till golden brown.

Slide tart out and let it cool down.

Creme Patissiere

1 litre milk
1 tsp vanilla essence
10 egg yolks
250g castor sugar
50 plain flour
50g corn flour

Method

Heat the milk and vanilla essence gently until just boiling. Remove from heat and cool slightly.

Beat the egg yolks and sugar until pale and thick, then stir in the flour and cornflour.

Gradually stir the milk into the egg mixture.

Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils.

Boil for 1 min, stiring continuously, remove from heat and cool.

Scoop the cooled custard into each tart shell, decorate top with fruits(strawberry, kiwi, peach, grapes etc).

Glaze fruits.