Tuesday, 23 April 2013

Fruit - the highlight of my day!



Spring and fruit are a match made in heaven and that's way for today I've prepared some sweet mini tarts with some of my favourite fruit!



Crust 

2 tbs heavy cream
150 g chilled butter, chopped 
1 1/2 cup all-purpose flour
2 Tbsps brown/white sugar
2 egg yolks
1 egg
Topping
2-1/2 cups milk
1/2 cup sugar
2 Tbsps cornstarch
2 egg yolks
1 vanilla bean
1 tablespoon butter
shredded chocolate for decoration

Directions
Place all the ingredients for the crust together and knead until fully incorporated. Form a ball, wrap it up in foil and put in a refrigerator for at least two hours. In the meantime, heat 2 cups of milk  and ½ cup of sugar in a saucepan. Combine cornstarch with the ½ cup of milk, add egg yolks and mix well. When milk starts to boil, remove the saucepan  from the heat and stir in the prepared mixture (milk, cornstarch and egg yolk). Stir until it begins to thicken and cook for 1 minute. Remove from the heat and add vanilla bean and butter – stir until combined and then set aside to let it cool.
Preheat the oven to 180°C. Take out the dough ball and spread it evenly on small tart molds (greased with butter). Prickle the centre of the pastries with a fork and bake for about 25-30 minutes. When the pastry shells are ready, you can spread the melted chocolate and set aside to cool. When the crust and chocolate have cooled, put the pastry shells for at least an hour in a refrigerator, to let them chill. Fill the shells with the prepared cream and decorate with raspberries and blueberries – garnish with shredded cho
c
olate.









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