I was browsing through the recipe books on Sunday afternoon and even though I still have a block of cheese in the fridge, but the sound of cheese does not turn me on any more.. perhaps a bit of an overdose...of baking, not of eating though :). So, please sue, bake more cheesecake, I will eat them all up haha.
Mmm.. Sunday afternoon at about 4pm. Not much time for too fanciful recipes to experiment on. I have never tried to make tarts before. Was considering either the egg tart or the fruit tart but as I have quite a fair bit of Red Globes grapes, Kiwi fruits and some blueberries in the fridge, I decided to make the Fruit Tarts for the Food Exchange Program.
This recipe is from the Cakes & Pastries Cook Book and the pictures in there is simply mouth watering.
Firstly, the tart shells have to be made. To do this, I needed the following items:-
Ingredients for the Pastry
35g icing sugar
1 egg beaten
140g cake flour
35g almond powder (which I didn't have)
Method for the pastry
- Melt butter under room temperature
- Add icing sugar and beat mixture until it turns pale yellow
- Pour in beaten egg and mix well
- Sift in cake flour and stir in almond powder to form dough
- Divide into small portions and press each portion into a greased tart mould.
- Poke holes in dough base with a fork
- Bake at 170C-180C for 10-12 mins.
- Remove and cool.
Whilst the tart shells are cooling, I commenced on the fillings.
Ingredients for the fillings
100g white chocolate (I used dark as I had half a block left)
3 egg yolks
65g of sugar
350ml of fresh milk
A dash of vanilla essence
150g of whipped cream
Method for the filling
- Heat chocolate indirectly until melted
- Brush over pastry and cool until chocolate is solidified
- Combine egg yolks, sugar, cornflour and fresh milk.
- Stir well and bring to boil
- Allow mixture to cool and thicken before adding in the vanilla essence
- When the mixture is cooled completely, add in the whipping cream which has been beaten until 60% fluffy. Stir well to make custard. Allow to cool
- Fill custard in a pastry bag. Squeeze custard into pastry and top with fruits.