Fruit Tart

This dessert is always my family's favourite.  This time I used two 5.5" tart shell with removable base to do it.  I love the assemble of fruits on the tart shell as it look so beautiful.

Recipe adapted from http://preciousmoments66.blogspot.sg

Proportion of two 5.5" tart shell:

To make tart shells 

125g butter (room temperature) 

55g caster sugar 

1/4 egg 

250g plain flour 

Method 

1. Cream the butter with caster sugar until white and creamy. 

2. Add egg and continue to beat. 

3. Fold in flour until it becomes a dough. 

4. Line the small tart tins with dough. (I used 130g dough on each 5.5" tart shell) Poke holes using a fork on the tart shell 

5.Bake at 175°C for 10 mins or till golden brown. 

6.Slide tart out and let it cool down. 

Note: you will have some extra dough leftover

To make Creme Patissiere 

250ml milk 

1/4tsp vanilla essence 

2.5 egg yolks 

62.5g castor sugar 

12.5g plain flour 

12.5g corn flour 

Method 

1.Heat the milk and vanilla essence gently until just boiling. Remove from heat and cool slightly. 

2.Beat the egg yolks and sugar until pale and thick, then stir in the flour and cornflour. 

3.Gradually stir the milk into the egg mixture. 

4.Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils. 

5.Boil for 1 min, stiring continuously, remove from heat and cool. 

6.Scoop the cooled custard into each tart shell, decorate top with fruits(strawberry, kiwi, peach, blueberries etc). 

7.Glaze fruits with mirror gel(ratio 1tbsp mirror gel: 1tbsp hot water).