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Tart - Fresh Fruit Tarts

Tart - Fresh Fruit Tarts

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Published by Wendy Jackson
Tart - Fresh Fruit Tarts
Tart - Fresh Fruit Tarts

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Categories:Types, Recipes/Menus
Published by: Wendy Jackson on Mar 15, 2013
Copyright:Attribution Non-commercial

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03/15/2013

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Fresh Fruit Tarts
For the pastry
Flour250 gm500 gm1 SaltPinch5 gmSugar30 gm60 gm120 gmButter or margarine150 gm300 gm600 gmMilk15 mls30 mls60 mlsEgg 124
For the crème patisserie
Milk500mlVanilla pod½Caster sugar100gEgg yolks4Cornflour40gButter40g
For the tarts
Fresh Fruit
e.g. StrawberriesPlums, Peaches, Kiwi, Pineapple,Grapes, Apricots, Apples, Oranges,Mango, Blueberries, Red currents
Apricot jamTo glaze
To make the pastry;1.Sieve the flour, salt and sugar into a bowl.2.Rub the fat in until it resembles breadcrumbs.3.Mix in the beaten egg and milk to form a dough.4.Rest the dough for 20 minutes.To make crème patisserie1.Whisk the sugar, egg yolks and cornflour together in a bowl.2.Bring the milk to the boil.3.Pour a little of the milk into the egg mix and whisk continuously so that itwarms the mix. Pour it back into the sauce pan and stir until well combined.4.Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick and has boiled to cook out the flour.5.Remove from the heat and pass the mixture through a sieve into a clean bowl.6.Add the butter and stir until melted and thoroughly combined.7.Leave to cool, covered with cling film to prevent skinning and then chill untilready to use.To make the tarts1.Roll out the pastry and line tartlets moulds.2.Blind bake and allow to cool on wire racks.3.Fill the pastry tartlets with the cold crème patisserie. (If you are notgoing to serve your tarts immediately it is advisable to first coat the insides of your pastry tarts with white chocolate to prevent them from becoming soggy.)4.Arrange the prepared fresh fruit on top of the crème patisserie.

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