Mini Fruit Tarts


This shall be my last bake before cny ( i hope!!!) I have been baking quite often and it’s kinda draining my allowance, time and sleep away. Chocolate chip blondies were supposed to be last bake but i just couldnt resist the temptation to bake when i am at home. Anyway, fruit tarts sits at the top of my to-bake-list. I have baked fruit tarts several times but still unable to get a satisfying attempt. I prefer my crusts to be thick. The sweet crust pastry is able to make about 30 thick mini fruit tarts. I made the pastry cream twice. Failed at my first attempt because i didnt control the fire and my custard sat on the stove for too long. In the end, the custard became more like egg curd. The second attempt was better than the first. Actually i am looking for  a lighter pastry cream recipe. I read somewhere that i can add some whipped cream to my pastry cream for a lighter version. I’ve yet to try but i will definitely do it one day. My fruit tarts looked so dull. Fruit tarts are usually colourful. I wanted to get so many fruits in the supermarket but i am pretty broke this month so i ended up with blackberries and kiwi. Strawberries and blueberries cost $6 + each!!! Do note that they should be only assembled when you want to serve them and serve chilled. I baked the tarts and prepared the cream the day before and stored them in an air tight container. Brought the tarts to school for my friends. As there’s no fridge, they were at room temperature for more than half a day and they were quite soft by the time i gave to my friends. I guess if that’s the case, prolly can extend baking time by slightly longer.

Ingredients(Sweet Crust Pastry) 

65g butter
65g margarine
65g icing sugar
250g plain flour
1/2 egg
1tsp vanilla extract

1. Measure butter, margarine, icing sugar and plain flour in a large mixing bowl. 
2. Use yr fingers, incorporate the cubes of butter and margarine into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.  
3. Add the eggs and vanilla extract to the mixture and gently work it together till you have a ball of dough.
4. Let it rest for ten mins. 
5. Divide the dough and press them into tart trays. (I didnt have tart trays so i substituted with mini muffin tins.) Prick some holes with fork.
6. Bake for about 12-15 mins, until golden brown. 

Ingredients ( Pastry cream) 
60g sugar
2 egg yolks
1 1/5 tbsp corn starch
1 tsp vanilla extract
150 ml of milk

1. Simmer milk and vanilla extract. 
2. Mix sugar and egg yolks until even.
3. Add corn starch
4. Whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture. Strain the mixture if egg starts to curdle. pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens and remove from heat. 
5. Add butter and mix evenly. 
6. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.


Chocolate Raspberry Tart

I have been really busy these days with school orientation. I just came back from SMU Sports Camp 2012 a few days ago. It was a BLAST. Rly AWESOME and i love my group. I am experiencing some kind of “post camp effects” right now?? Idk how to describe it but i just feel a little odd not seeing them. Hmm..  Anyway, I baked this Chocolate Raspberry tart a month ago. After seeing these warm chocolate Raspberry tarts made by The Little Teochew, I bookmarked it down immediately. I love the intergration of chocolate n raspberry. They are the perfect pair made in heaven. I like my crust to be thick, buttery and fragrant ( sth like shortbread??). I guess i left it for too long in the oven and the middle of the tart cracked and sank. I also made a mistakeof melting the chocolate and butter together. Regardless of these, the tart still tasted rly good. I would recommend that you use a better quality chocolat and do take note of what kind of chocolate you are using and adjust the amount of sugar accordingly.

A: 65g Margarine
65g Butter
65g Icing Sugar
– B: 250g plain flour
0.5 egg

– Preheat oven to 180 degrees Celcius
– Cream A in. Add B process till bind. Press dough into tart mould.
– Bake for 12-15 min at 180 Degrees Celcius



Filling:  ( Original Adapted from The little Teochew) Makes 6 big tarts
– red raspberries
– 72.5g very good quality bittersweet chocolate. preferably Valrhona Noir Gastronomie, finely chopped
– 0.5 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
– 0.5 large egg, at room temperature, stirred with a fork
-1.5 large egg yolks, at room temperature, stirred with a fork
– 1 tbsp sugar

1. Centre the rack in the oven and preheat the oven to 375°F (190°C).

2. Fill the tart crust with the raspberries.

3. Melt the chocolate and the butter in separate bowls either over – but not touching – simmering water or in the microwave. Allow them to cool until they feel only just warm to the touch (104°F [60°C]), as measured on an instant-read thermometer, is perfect).

4. Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles and taking care not to agitate the mixture – you don’t want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the raspberries in the prebaked tart shell(s).

5. Bake the batter for 11 minutes (less if you are making mini tarts) – that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled – that’s just what it’s supposed to do. Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving.