I can’t believe its the 1st of June already… and I seriously can’t believe that a month has gone by since I started my blog! You guys have been so supportive and kind to me and made me feel like part of a family!
I thought I’d share my fruit tart recipe with you guys. These tarts look so professional, like you’ve just been to Paris to pick them up from a patisserie! I also think these are perfect to eat out in the sun or to have in an afternoon tea. However you choose to eat these tarts, everyone will enjoy them and will want more!! x
Plain flour 200g
Caster sugar 50g
Unsalted butter 125g
Pinch o salt
Casr sugar 100g
Plain flour 50g
Custard powder 10g
Vanilla essence – a couple of drops
Fruit of your choice
Lightly grease your chosen tart tin. You can make individual or one big tart.
Preheat oven to 180C
- start by making the pastry, sifting the flour salt and sugar together into a large bowl.
- Gently rub in the butter until it resembles breadcrumbs.
- Slowly add in the egg, add cold water if needed. It should form a smooth dough.
- Cover and store in fridge to rest. 20-30 mins.
- While the pastry is resting, start the crème pat. Whisk the eggs and sugar until fluffy and almost white.
- In a separate bowl, mix the flour and custard powder together.
- In a medium pan, gently warm up the milk.
- Gently fold the flour mixture into the egg mixture.
- Slowly add the milk into the egg mixture, whisk.
- Return to a clean pan, stirring all the time. Slowly heat it up until it starts to thicken. The flour needs to cook so it might take a while.
- Add the vanilla. Taste, add more if needed. Leave to cool completely.
- Take the pastry out of the fridge and start rolling out. You should roll it out very thin. 2-3 mm.
- Gently put the pastry in your chosen tin/tins. I trim the edges after baking just because the pastry might shrink. Blind bake for around 10-15 minutes. keep an eye out for them as they can burn if baked to quickly.
- Take out the pastry shell(s) and remove the baking beans. Return to the oven and finish off the baking process, the pastry should be golden brown. Leave to cool when finished.
- When cooled, fill the shell(s) with the crème pat right to the top. decorate with your favourite fruit. I usually use berries, peach kiwi, banana.
- Warm up some apricot jam mixed with some water. Glaze the tarts using a pastry brush.