Tuesday, 31 January 2012

CUSTARD FRUIT TART

[ I N  D E S S E R T ] 

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Custard fruit tarts always reminds me of High tea in Hotels. They look so delicate and pretty and you can eat it without feeling too guilty because it has fruit on top. Keep telling yourself that! 
I always feel custard tarts are a great dessert to make when you have guests coming over or if your going to your friends house, it's not too filling so you can have it along with lots of other desserts! Try this recipe out when you next have guests over! I bet you they will want to come back more and more! 
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  [ I N G R E D I E N T S ]

1 x Punnet of bluberries {washed and drained }
1 x Punnet of strawberries { sliced }
4 x Gold kiwi { sliced }
4  x Kiwi { sliced }
1 1/4 cup flour
 7 tbsp unsalted butter { chilled and diced }
1/4 cup sugar
2 x large egg yolks
1/2 tsp pure vanilla extract
Natural gel mirror
Equipment
Mini Tart tins
1 x big tart tin 9 inch (22cm)
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 [ D I R E C T I O N S ]

1. In a bowl, rub the flour, and butter together until they form fine crumbs. Stir in the sugar.
2. Beat the egg yolks with vanilla extract and add them to the flour mixture.
3. Bring together to form a soft dough, wrap in plastic wrap, and chill for 1 hr.
4. Preheat the oven to 180 degrees. Roll out the pastry to 3mm thick.

5. Use the rolled out pastry to line the pan, leaving a little overlapping edge.

6. Use a pair of scissors to trim any excess pastry that hangs down further than this.
7. Prick the pastry base all over with a fork, to prevent air bubbles from forming during baking.

8. Cover the tart base with foil then scatter baking beans over the foil. Place on baking sheet and bake for 20 mins at 180 degrees.
9. Remove the beans and foil, and bake for 5 min more. Then leave to cool.
10. Meanwhile make the creme patissiere, follow the instructions from below, fill each tarlet to the top with custard. 
11.  Place the fruit on top the custard in any way you like preferably overlapping each other.

12. Brush over all the fruit with natural gel mirror, or you can use melted jam if you don't have that.

FINISHED AND HOPE YOU ENJOY!!!
CHINESE TRANSLATION
七彩吉士撻. 
材料:藍草梅 1 盒(洗淨,掠干)
士多啤梨 1 盒(洗淨,切片)
金奇異果 4 個(去皮,切片)
奇異果 4 個(去皮,切片)
麵粉 1 1/4 杯,無鹽牛油 7 湯匙(切小粒)
幼沙糖 1/4 杯, 大旦黃 2 只,
雲尼拿香油 1/2 茶匙,. 透明啫喱光亮剤 1 瓶。
用具: 小撻兜 10 個, 9" 撻兜 1個
做法:1)用一大盆,將牛油及麵粉,用手指搓成小米粒,加入沙糖。
2)旦黃加入香油打勻,倒入麵粉內。
3)將以上材料搓成滑粉糰,放入雪櫃 1 小時。
4)預熱烤爐 180度。取出粉糰,輾開成3mm厚之餅皮。
5)將餅皮按壓在撻兜內,邊要略高出兜邊少許。
6)用剪刀切出多餘之餅皮。
7)再用叉將餅皮刺滿孔,使空氣溢出。
8)在餅皮上放錫紙,上放焗豆加壓,焗20分鐘。
9)取出,除去鍚紙及焗豆,再焗5分鐘,掠凍。
10)此時利用時間做好吉士餡,跟以下的方法做。
將此吉士餡醸入每個撻內至九成滿。
11)在吉士面放上喜愛的水果裝飾成美麗圖案。
12)掃上光亮剤便成, 如無光亮剤可用溶解的果醬代替。
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ALTERNATE TART BASE RECIPE
SUGAR AND ALMOND CRUST BASE

  [ I N G R E D I E N T S ]

300g Butter
500g Plain flour { sifted }
62.5 g Almond Powder
187.5 g Icing Sugar
5 g Salt
110g Egg
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 [ D I R E C T I O N S ]

1. Place butter and sifted plain flour in a stainless steel mixing bowl. Add almond powder. Stir Well.
2. Add icing sugar and salt. Stir well to get sandy mass. Pour in beaten egg.
3. Just stir to mix with rubber spatula. The crust will not be crispy if the dough is over kneaded.

4. Wrap with cling film. Refrigerate for 3 hrs.

5. Take out and roll or use as desired. Bake at 180 degrees for about 15-20min until golden.
CHINESE TRANSLATION
貼士:另一選擇:- 杏仁脆餅底 
材料:牛油 300 克. 麵粉 500 克(篩過)
杏仁粉 62.5克. 糖霜 187.5克
鹽 5克. 旦 110克
做法:1)放入牛油,麵粉,杏仁粉,攪勻。
2)加入糖霜,鹽,旦漿,再撹勻。
3)使之能黏合成滑麵糰便成,不能搓太多,
否則不鬆脆。
4)包上保鮮紙,入雪櫃3小時。
5)取出,壓在撻兜內,跟以上方法做,
焗15-20分鐘,便成撻底可用。




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CREME PATISSIERE (CUSTARD) FILLING 


  [ I N G R E D I E N T S ]

Serves 4

  • 1 1/2 cup milk
  • 1/2 cup thickened cream
  • 1 vanilla bean or 1 tsp vanilla bean paste
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup caster sugar

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     [ D I R E C T I O N S ]

  • 1. Combine milk and cream in a small saucepan.

    2. Vanilla bean method - using a sharp knife, split the bean in half lengthways and scrap out the seeds into the mixture, also throw in the bean. Vanilla bean paste method - place 1 tsp of vanilla bean paste into the milk mixture.

    3. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

    4.Return mixture to saucepan over low heat. Cook, whisking constantly, for 5 to 10 min or until custard thickens to desired consistency (do not allow custard to boil, as it might curdle)

    5.WOOLAH! PERFECT HOMEMADE CUSTARD!! its so easy you will never want to buy custard again!


    NOTE: LOOKS EASY BUT YOU REALLY HAVE TO PAY ATTENTION TO TEMPERATURE AND DO NO LET THE CUSTARD CURDLE!!!
CHINESE TRANSLATION
吉士餡製法 
材料:淡奶 1 1/2杯, 厚忌廉 1/2杯,
雲尼拿豆 1 條,或雲尼拿籽醬 1茶匙,
旦黃 4只,粟米粉 1 湯匙,幼沙糖1/3杯。
做法:1)用一小煲放入奶及忌廉。
2)雲尼拿豆處理方法:-用尖刀界開豆莢,刮出豆籽,
連莢放入奶中同煲出味。
雲尼拿籽醬方法:-放入1茶匙籽醬入奶中同煲。
3)旦黃打勻,粟粉、糖同放另一煲中撹勻。
煮熱的奶中取走豆莢,衝熱奶入旦漿內,快撹均勻。
4)將奶漿放回火中,用慢火邊煮邊撹,約5-10分鐘,
至吉士變��身(不能煮滾,否則成塊狀,便失敗)
5)掠凍,釀入撻皮上至九成滿,雪凝固;放上水果便成。
*自家製的吉士餡比買來的美味太多,以後不用買現成的了。
    

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