Friday, 17 May 2013

Fruit tart

Remember the other day I make a huge batch of Sable Dough?  Since I wanted to clear my fridge, I turned the remaining dough into tartlets for our dinner tonight.

Was down at the supermarket to pick up some strawberries but unfortunately there wasn’t any.  Instead, I spotted some really juicy black berries.  No regrets buying it as they were sweet.




This Creame Patissiere was shared by a forum member (who is no longer active) many years ago.  I just so in love with this that I have been making it again and again.

So to revisit this recipe for my new blog, I am sharing it once again.

Since I have some kiwi and just bought a rock melon ....


Finally I get to use my big tart tin ....... 


Creme Patissiere 

What you need: (I usually halved it to make one batch enough for my family)


1 litre milk 
1 tsp vanilla essence 
10 egg yolks 
250g castor sugar 
50 plain flour 
50g corn flour 


Method: 

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

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

Gradually stir the milk into the egg mixture. 

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

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

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

Glaze fruits.

Happy Weekend!

12 comments:

  1. Beautiful tarts.... i always have soft spot for fruit tarts :)

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  2. WOW! I really love your fruit tarts, so pretty and yummy :)

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    Replies
    1. Ann, I like this Creme Patissiere very much.

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  3. Such a delicious meal and dessert! I am drooling over the blackberries, they are extremely expensive over here! Love the oval shape of your tarts!

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    1. Here the blueberries are too but this time round it is sweeter than usual.

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  4. These fruit tartlets are so adorable and mouthwatering, blackberry particularly great.

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    1. Angie this round of blackberry really nice.

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  5. These are beautiful! May I know how do you glaze the fruits?

    Joyce

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    1. Hi Joyce,

      If you do not have apricot jelly, just warmed some jam, sieve thru and use the sieved jelly.

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