I think its safe to say that everyone LURVE fruit tarts...just looking at them makes your mouth waters and its simply gorgeous, whether you decorate it with a single fruit (such as strawberries or peaches) or a medley of strawberries, peaches, kiwies, blueberries, or even raspberries. Its a perfect center piece for any dessert table...and no one can resist its beauty!
I made this for my aunt's book club gathering and its a sure crowd pleaser! I recon you to try this recipe
basic sweet crust
fresh fruits of your liking : mine was grapes, strawberries and peaches
4tbs piping jelly + 2tbs water for glazing
Basic Sweet Crust:
55g caster sugar
115g butter - cold
1 egg yolk
1-2tbsp ice cold water.
making the crust:-
- Combine flour, salt, and sugar in a medium bowl.
- cut the butter into small chuncks and add to the flour mixture.
- Using a dough blade, blend the butter into the flour mixture until it has the consistency of a damp sand with a few pea sized pieces remaining.
- using a fork, beat the egg yolk with the cold water.
- slowly pour the egg mixture over the flour, stiring until mixture become moistened. the dough should stick together and able to hold the form of a ball.
- Cover the ball with plastic wrap.
- Smooth the ball of dough with a rolling pin to form a flat disc, chill in the fridge for minimum of 1/2 an hour. Pre heat the oven 180c.
- To roll out the piecrust, unwrap the disc and place on a lightly floured surface. roll the dough from the center of the disc to the edge, until the crust is the desired thickness and 2.5cm wider than the pie tin it will fit.
- blind bake until crust is golden brown @ 180c
p/ss: if you can't transfer the entire piece of dough don't worry - this dough patches easily!
Pastry Cream / Custard:
what you need:
2 large eggs lightly beaten
1 large egg yolk lightly beaten
120 whipping cream
2tsp vanilla essence
How you do it:-
- set the pie crust
- pour in pastry cream
- arrange the fruits
- brush the piping jelly on top of the fruits