Thursday, 4 August 2011

Fruit Tart

You know its Ramadhan when you feel extra motivated to start baking! Heh, give this a try. Its really simple and you can choose any fruits you like as the topping!



 

 

Recipe for Sweet-shortcrust Pastry from Donna Hay's Modern Classics 2

2 cups plain flour

3 tbsp caster (superfine) sugar

150g cold butter, diced

2-3 tbsp iced water

1 beaten egg for glazing

Directions :


1. place flour, butter and sugar in a bowl and rub in until mixture resembles bread crumbs. add in iced water to form a smooth dough and knead until just combined. wrap in cling film and refrigerate for 30 mins.

2. roll out pastry on a lightly floured surface until 3mm thick. place in 22cm (9 inch) tart or flan tin and prick base using fork. line with non-stick baking paper and fill with baking beans or weight. bake in a preheated oven of 180 deg c for 10 mins. remove beans and paper and glaze with beaten egg. bake for a further 10 mins until crust is golden brown.

 

Recipe for Crème pâtissière

2 cups (480ml) milk

1 tsp vanilla extract/essence

4 egg yolks

1/3 cup caster (superfine) sugar

1/3 cup cornstarch

Directions :


1. place milk and vanilla extract/essence in a saucepan over medium high heat and bring to a boil. set aside.

2. whisk together egg yolks and caster sugar in a bowl until thick and pale. add in cornstarch and whisk to combine.

3. slowly pour in the hot milk, whisking continuously. pour the mixture back into the saucepan over medium high heat while whisking constantly for 5 mins or until thick.

4. place a piece of non-stick baking paper or plastic wrap directly on the pastry cream and set aside to cool.

5. spoon onto and serve with fresh fruits of your choice.

If you don't have the glazing gel, alternatively, combine hot water with strawberry jam. Mix well, strain it and brush onto the fruits.


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