All Recipes,  Sweet Treats

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!IMG_6300EDITEDsmall


Fruit Tart
Serves 12
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  1. 50 grams of icing sugar
  2. 100 grams of soften unsalted butter
  3. 200 grams of plain flour
  4. ¼ tsp. of salt
  5. A few drops of vanilla extract
  6. 4 tbsp. of water (may need more if dry humidity)
Pastry Custard Cream (Crema Pasticcera)
  1. 250 ml of whole milk
  2. 5 tbsp. of white sugar
  3. 3 egg yolks
  4. 1 tbsp. of cornstarch
  5. 2 tbsp. of plain flour
  6. 1 tsp. of vanilla extract or vanilla bean paste
  1. Fruit of your choice
  2. Strawberries
  3. Blueberries
  4. Oranges
  5. Peaches
  1. To make the crust,
  2. 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.
  3. Form it into a dough and divide them into 12 equal portions.
  4. Press your dough into cupcake pan or fruit tart molds.
  5. Prick your dough with a fork.
  6. Let it cool in the fridge while you preheat your oven.
  7. Preheat your oven to 190C or 170C-fanforced. Bake your cooled dough for about 20 minutes.
  8. Let it cool while we make our custard cream.
  9. To make the Pastry Custard Cream (Crema Pasticcera),
  10. Heat your milk in a saucepan just until below boiling point.
  11. Whisk your flour, starch, sugar and egg yolks until smooth and pale in color.
  12. When the milk is warm, temper your egg mixture by adding it slowly while whisking.
  13. Cook the mixture on medium low, whisking continuously until thickens. Shut off the heat. Add in vanilla extract.
  14. Wrap it with cling film, touching the warm custard. Let it cool in the fridge.
  15. To assemble,
  16. Remove tart from pan.
  17. Loosen custard cream by whisking. Transfer into a piping bag. Pipe cream into the tart.
  18. Place your desired fruits on top.
  1. Best eaten within 3 days in fridge.

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