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  • Subashini Pallianysamy

Mini Fruit Tartlet

Updated: May 27, 2020

Another delightful recipe suitable for tea party. Its a French pastry; with cookie like pastry crust and filled with creamy custard and topped with any fruits. I bought the mini moulds long time ago. Just able to bake. This is alternative way of introducing fruits to your lil one. Just as my son did. He doesn’t like kiwi. Fortunately he could finish up everything leave the crust to me. Very simple recipe enjoying your tea time with your loved ones.

Ingredients: Pastry: 150 gm Superfine flour 70 gm Unsalted Butter 25 gm icing sugar 1 large egg 1/2 tsp vanilla essence

Custard: 1 cup full cream milk 1 1/2 tbsp. custard flour (Bluekey) 1 1/2 tbsp. icing sugar 1 tbsp. vanilla essence 1 tbsp. butter a pinch of salt

Garnishing: kiwi fruits strawberry fruits peach 2 tbsp. melted chocolate piping jelly for glaze

Preparation Soften your butter using electric mixer. Then add icing sugar and cream till creamy and fluffy. Add the egg and vanilla essence. Beat until just to well corporated. Fold in the flour in two batches. Mix well to form a dough. Keep in the chiller for 15 minutes covered with cling wrap. Glaze your moulds with butter. Evenly pat the chilled dough on to the bottom and side of the mini tart moulds. Bake in a preheated oven for 160 degree Celcius for 15 minutes or more if needed.

Meanwhile we can prepare the custard. First take a bowl and mix milk, custard flour and sugar together. Heat a pan on stove. Using low flame pour the milk custard mixture into the pan. Whisk slowly until the sauce thickens. It takes quiet some time. at least about 15 minutes. Once the sauce thickens turn off flame. Add butter and vanilla essence then mix well. Let the sauce cools before use.

Now its time to assemble everything together.

Glaze little bit melted chocolate at bottom layer of crust. Then pipe the custard cream onto bottom of the crust pastry. Arrange the cut fruits on top. Glaze with piping jelly to give shiny look.

That’s all. Enjoy your baking!

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