Fruity Tart Recipe

Fruity Tart( Tat Buah-buahan )
Fruit tart - Tat buah
Ingredients:

The crust:

  • 200g flour
  • 50g sugar
  • 1 teaspoon salt
  • 125g margarine or butter
  • 1 egg

The cream cheese custard:

  • 300ml milk
  • 50g cream cheese (optional)
  • 3 eggs
  • 75g sugar
  • 20g flour
  • 20g cornstarch
  • 1 1/2teaspoon vanilla essence

Fruits:

  • 1 canned peaches
  • 3 kiwi
  • 10-20 pieces of strawberries

How to make:

The crust:

1. Place the butter and sugar in mixer bowl. Beat until light and fluffy.

2. Gradually add the beaten egg, beating just until incorporated. Jangan kacau telur and butter tadi terlalu lama,kalau tak nanti butter akan start terasing and warna jagi makin cerah.

3. Add flour mixture all at once and mix just until it forms a ball. Cara menggaul: Rapatkan adunan ke dinding mangkuk dgn menggunakan spatula and ulang sampai adunan jadi rata. Jangan gaul lama sgt or bila bakar nanti akan jadi keras. Adunan will be a bit melekit.

4. Faltten the dough on a flat surface, wrap in plastic wrap and sejukkan for 15-20mins.

The cream cheese custard:

1. Mix the sugar and egg yolks together. Jangan biarkan terdedah terlalu lama or you’ll get pieces of egg forming.

2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

3. In a saucepan combine the milk vanilla essence on medium heat until boiling. Add in cream cheese ( this is optional. Kalau tak ada pun takpe)

4. Bila dah berbuih,remove from heat and add slowly to egg mixture. Kacau selalu sambil menuang susu panas tadi utk elakkan dari berketul.

5.Place back in saucepan and cook over medium heat until boiling, whisking constantly. Bila dah mendidih,kacau lagi for another 30 – 60 seconds until it becomes very thick and creamy.

6. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Sejukkan dan boleh disimpan dalam fridge up to 3 days.

The arrangements:

1. On a lightly floured surface, roll out the sweet pastry to the desired size. Roll to a round about 1/8-inch (3 mm) thick size that fits a 8 or 9-inch (20 – 23 cm) tart pan. Untuk memastikan size kulit tart,ambil talam pie/tart and terbalikkan ke atas dough td and potong about 1 inci lebih dari bentuk talam.

2. Roll onto tart pan, menggunakan rolling pin. Remember utk sapukan sedikit tepung dalam talam utk elakkan kulit tart dr melekat. Jangan tarik atau paksa kulit tat tadi bila meletakkannya kedalam talam. This is untuk mengelakkan drpd ia mengecut bila dibakar.

3. Using your fingers,ratakan bahagian dalam talam mengikut lekuk2 nya. Then, rollkan rolling pin di atas talam untuk buang kulit tart yg berlebihan.

4. Ratakan cream custard yg telah disejukkan ke dalam kulit tart tadi.

5. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. And then bake for 20-25minutes sehingga kulit tart keperangan.

6. Biarkan tart yg telah dibakar td menyejuk and kemudian susunkan buahan2 seperti peaches,kiwi,strawberries yang telah dipotong mengikut selera masing2.

7. You can also add whipped cream on top. Sejukkan before dihidang.

The original recipe was a bit different, and I altered it a bit. Instead of letak filling cream custard td siap2, you can always bake the crust first.

AND MAKE SURE letak parchment paper and pemberat pie ( it some kind of stones bentuk mcm coklat chips yg digunakan utk diletakkan dlm kulit pie masa membakar ) Kalau tak kulit tart tadi akan mengecut dan tak rata.

That’s why I like to put my filling in and then bakar( sbb tak ada pemberat pie :p)

Very yummy.Selamat mencuba!

reference:Joy Of Baking

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