Fruit Tart
My whole family loves my fruit tart. Usually I would have to double the recipe to satisfy them! It is just so good! This recipe is really straightforward to make as you don’t have to use cold butter and rub it in. Instead, you cream it as if you are making a cake. You will sure to impress your family and friends and they will sure to ask for the recipe!
Fruit Tart
2015-02-03 02:45:07
Serves 12
Crust
- 50 grams of icing sugar
- 100 grams of soften unsalted butter
- 200 grams of plain flour
- ¼ tsp. of salt
- A few drops of vanilla extract
- 4 tbsp. of water (may need more if dry humidity)
Pastry Custard Cream (Crema Pasticcera)
- 250 ml of whole milk
- 5 tbsp. of white sugar
- 3 egg yolks
- 1 tbsp. of cornstarch
- 2 tbsp. of plain flour
- 1 tsp. of vanilla extract or vanilla bean paste
Toppings
- Fruit of your choice
- Strawberries
- Blueberries
- Oranges
- Peaches
Instructions
- To make the crust,
- In a food processer/cake mixer/by hand, cream soften butter, icing sugar, salt and a few drops of vanilla together about 20 seconds. Add in flour and pulse until resembles like bread crumb. Add in 4 tablespoon of water while the mixer is running. You may need more if your humidity is dry.
- Form it into a dough and divide them into 12 equal portions.
- Press your dough into cupcake pan or fruit tart molds.
- Prick your dough with a fork.
- Let it cool in the fridge while you preheat your oven.
- Preheat your oven to 190C or 170C-fanforced. Bake your cooled dough for about 20 minutes.
- Let it cool while we make our custard cream.
- To make the Pastry Custard Cream (Crema Pasticcera),
- Heat your milk in a saucepan just until below boiling point.
- Whisk your flour, starch, sugar and egg yolks until smooth and pale in color.
- When the milk is warm, temper your egg mixture by adding it slowly while whisking.
- Cook the mixture on medium low, whisking continuously until thickens. Shut off the heat. Add in vanilla extract.
- Wrap it with cling film, touching the warm custard. Let it cool in the fridge.
- To assemble,
- Remove tart from pan.
- Loosen custard cream by whisking. Transfer into a piping bag. Pipe cream into the tart.
- Place your desired fruits on top.
Notes
- Best eaten within 3 days in fridge.
TheZongHan https://thezonghan.com/
8 Comments
adelene
Hi Zonghan
Can i please ask you with the fruit tart recipe when you divide into 12 portions from the dough. What is the measurement of gram in each individual portion. Thanks
tan
This recipe is pretty good!!! The tart comes out more like a biscuit kind of texture rather than flaky/cakeky-like & I really loved it. I increased the butter amount by slightly a bit & it tastes really good!
Jeannie Low
Hi Zhonghan,
I will like to ask you can I substitute the icing sugar to castor sugar instead for your fruit tart recipe?
Zong Han Chua
Yes you may.
Shin
Hi Zonghan, may I ask if this tart recipe is suitable for one big shell instead of 12 small ones? TIA!
Zong Han Chua
Sure, no problem!
Nur
May i knw y u never put egg yolk
Zong Han Chua
On which? the dough? or custard?