Fresh Fruit TartsMarch 2, 2008
Juicy + fresh + sweet tasting fruits FTW! Me and my family simply love fruits! 😀 After dinner, we will normally have our share of 2 servings per day, sometimes even more! Depending on what’s in stock in the fridge. 😛 Even during birthdays, we love fruity cakes… 8)
Yup! It’s my dearest daddy’s b.day today! I’m all excited… Daddy is not much of a cake lover, so I have been cracking my brain, planning, flipping through cookbooks and hunting on websites for ideas! After much consideration I decided on Fresh Fruit Tarts! 😀
When I told mummy my “plan”, her main concern was that the tart base will go all soggy and wet due to the fillings and fruits. Therefore to overcome/counter this, I decided to melt some chocolate and spread a layer over the tart base. *wink* throw it into the fridge and the chocolate coats the base beautifully!
Next up, was the filling! The name of this recipe = Vanilla Pudding, generously shared in Kitchen Capers, by MaMaC. A recipe she grew up with~ =) According to her, “it can be serve with fresh fruits as a dietary supplement, or can by topped with whip cream and fruit preserves. and the quantity of the liquid can be reduced in accordance of the purpose for which this pudding is used.” Thanks MaMaC! It is really delicious and smooth!
Tart Base: shortcrust pastry (makes two 16cm tarts)
150g plain flour
2 tablespoon sugar
1 egg yolk
1 tablespoon water
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel
400g of Fresh fruits (red, green grapes, Kiwis, Strawberries, Mangoes etc)
50g Chocolate (melted)
- Preheat oven to 180 Degrees C.
- In a bowl, combines flour and sugar.
- Rub in butter until mixture resembles coarse crumbs.
- Add in egg yolk and water, mix till a dough is form.
- Place dough into tart molds, shape and trim the edges.
- Place a square piece of aluminum foil over the dough and weight with rice or beans.
- Bake for 30-35mins or till tart base turns golden brown.
- Cool on wire rack
- Mix together eggs, sugar, cornstarch, milk or juice in a pot.
- Place over medium heat, mixing all the time and bring to a boil.
- From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes.
- Mix in butter and flavors. Set it aside.
- Spread the tart base with a layer of melted chocolate, Chill in fridge till chocolate sets.
- Fill tarts with vanilla pudding.
- Top with desired fruits, chill for 3-4hours before serving.
The Vanilla pudding is definitely worth the try!! ^^ delicious! My mum and I spoon tablespoonful of it with the leftover fruits that couldn’t fit on to the tarts! *yum yum* 2 fruit tarts served with 1 pint of vanilla ice-cream + more fruits(1 small pineapple and a bunch of grapes), totally wiped out by 5 Adults and 2 kids. Kids even wanted more of the vanilla pudding to go with the fruits! 😄 i thought i was really generous with the serving already! *ponder*
– .: Baker Lee :.