Recipe: Fruit Tartlets II
(To make the Sweet Pastry)
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INGREDIENTS
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200 g plain flour, sifted
4 tablespoons caster sugar
3/4 teaspoon salt
100 g cold butter, cubed
3 egg yolks
1 teaspoon vanilla essence
2 tablespoons ice cold water
(To make the Filling)
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INGREDIENTS
====================
300 ml milk
5 tablespoons caster sugar
4 tablespoons custard powder
1 tablespoon cornflour
1/2 teaspoons salt
100 ml milk
1 teaspoon vanilla essence
5 tablespoons apricot jam
3 tablespoons water
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METHOD
=============
1 Put flour, sugar and salt into a mixing bowl.
2 Rub in butter until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and combine well.
3 Add in water to combine the mixture into a firm dough and knead the pastry until smooth.
4 Roll dough out into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line greased tartlet moulds with pastry and refrigerate for 30 minutes.
5 Prick base of tartlets and bake blind in a preheated oven at 180 ºC for 10 minutes.
6 Remove paper and beans and continue to bake five minutes more until pastry is
golden brown. Leave tartlet cases to cool in the moulds before turning it onto wire to cool well.
7 To make the filling heat milk in a deep saucepan until warm and sugar has dissolved.
8 Place the custard flour and cornflour into a bowl. Pour half amount of warm milk into it and stir well then add to the remaining milk and bring to a low boil. Keep stirring until mixture starts to thicken.
9 Remove from heat and add in the vanilla essence.
10 Spoon prepared custard filling into prepared tartlet cases and decorate with fresh fruits.
11 Mix the jam and water together and heat it gently to make smooth mixture (if lumpy, strain it).
12 Brush the jam over the fruits to give it a shine and also to preserve the fruits.
===============
INGREDIENTS
===============
200 g plain flour, sifted
4 tablespoons caster sugar
3/4 teaspoon salt
100 g cold butter, cubed
3 egg yolks
1 teaspoon vanilla essence
2 tablespoons ice cold water
(To make the Filling)
====================
INGREDIENTS
====================
300 ml milk
5 tablespoons caster sugar
4 tablespoons custard powder
1 tablespoon cornflour
1/2 teaspoons salt
100 ml milk
1 teaspoon vanilla essence
5 tablespoons apricot jam
3 tablespoons water
=============
METHOD
=============
1 Put flour, sugar and salt into a mixing bowl.
2 Rub in butter until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and combine well.
3 Add in water to combine the mixture into a firm dough and knead the pastry until smooth.
4 Roll dough out into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line greased tartlet moulds with pastry and refrigerate for 30 minutes.
5 Prick base of tartlets and bake blind in a preheated oven at 180 ºC for 10 minutes.
6 Remove paper and beans and continue to bake five minutes more until pastry is
golden brown. Leave tartlet cases to cool in the moulds before turning it onto wire to cool well.
7 To make the filling heat milk in a deep saucepan until warm and sugar has dissolved.
8 Place the custard flour and cornflour into a bowl. Pour half amount of warm milk into it and stir well then add to the remaining milk and bring to a low boil. Keep stirring until mixture starts to thicken.
9 Remove from heat and add in the vanilla essence.
10 Spoon prepared custard filling into prepared tartlet cases and decorate with fresh fruits.
11 Mix the jam and water together and heat it gently to make smooth mixture (if lumpy, strain it).
12 Brush the jam over the fruits to give it a shine and also to preserve the fruits.
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