Do I get any help? No and yes. No because it is only me, my husband and my son living in Melbourne and we don't have any other family members living with or near us. Yes because my husband helps me a lot. He is a hardworking dad. He does all the dirty dishes, weekly cleaning and spends most of his home time teaching my son school work.
Perhaps I'm a tough person but I reckon having a hobby and also a life goal is essential. For me, watching my son growing has been my biggest motivation. I always feel a great sense of achievement whenever my son thanks and praises me for the food that I cook and bake for him. And the good thing is he is always so sweet and appreciative.
Apart from being appreciated, I like to say it is important for me to differentiate if my cooking is real good or it is just a thank you food... For instance, if my son told me to cook or bake the food again, I can tell it is real good. I know that I can use this recipe again and share it at my blog. If my son just simply thank me for my cooking, I will know that it is an average thank you food. Most likely, I won't cook this food again and won't share the recipe at my blog. If my son fight with my husband for the food that I cook, I know that he is hungry... LOL!!! and I MUST share this recipe at my blog!
Here, I'm sharing a fail-proof fruit tart recipe...
I have baked with this recipe for more than once. The first time was at here when I used it to bake one large tart and the subsequent fruit tarts also turned out to be reliably perfect.
Perfect because the tarts are not too sweet or bland. The pastry and custard are amazingly yummy even each serve contains only 4g of added sugar. The fruit tarts are so good that we had to ration the number of tarts among the three of us and I was told repeatedly that I have to bake these tarts again... Clearly, it is a MUST-share recipe. Am I right?
My Mini Fruit Tarts
... made by a Fail-Proof recipe with Less Added Sugar!!!
Each tart contains only 4g of added sugar and they taste so perfectly sweetened!
What can I say?
YUM!!!
Wanna bake these tarts? I promise you that this recipe is not as complicated as you think. Please watch my video to see how I made mine.
Although the recipe appear to be tedious with lengthy steps, the steps are actually quite easy to follow. Plus, it is easier to achieve if the frozen pastry and the chilled pastry cream are made one day in advance. Bake the pastry on the next day. Assemble the pastry tarts with custard and fruits. Then, enjoy!!! Sounds easy? See... I'm so busy and yet I can bake these tarts. ^-^
Sorry for being extra naggy but please allow me to summarize my preferred schedule...
Day one:
1. Prepare pastry and chill it for 1 hr.
2. Roll and cut pastry. Mould the pastry into tart pans and freeze overnight.
3. Make pastry cream and chill overnight.
Day two:
1. Bake pastry. Allow baked pastry to cool to room temperature.
2. Assemble pastry cream with cream and vanilla.
3. Assemble tarts with pastry, pastry cream and fruits.
4. ENJOY!!!
Sound easy? Please don't say no! ^-^Music: Bensound
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Here's the recipe that is adapted from the book, The Weekend Baker by Abigail Johnson DodgeMake twelve 5-6cm tarts
For the pâte sucrée:
130g plain / all-purpose flour
30g icing sugar
1/8 tsp salt
90g butter cold unsalted butter, cut into small pieces
1 large egg yolk, about 17g, cold
extra plain / all purpose flour for dusting and rolling
Sift flour, sugar and salt into a large mixing bowl. Add butter and use a pastry blender or your fingertips to rub butter into the flour mixture until mixture resembles coarse crumbs. Add egg yolk into flour mixture and use your hands to gather the crumbs until mixture comes together to form a dough. Do not knead or over-work dough. Wrap the dough in a cling wrap and refrigerate for about 1 hrs before rolling. Do not chill the dough for too long as the over-chilled dough will become too hard and brittle to roll.
On a lightly floured surface, use a rolling pin to roll dough to 3-4 mm thick. Use a large round cutter to cut the pastry into rounds. Transfer and mold the pastry into tart pans. Trim off any excess pastry draping off the edges. Line each pastry with one small piece of baking paper or baking paper cups and stack them up without pressing them. Then, place them in a freezer for at least 1 hr or overnight until ready to use.
Preheat oven to 400°F / 200°C.Line frozen pastries with foil including their edges. Fill lined pastries with pie weights and bake for 15 mins. Remove pie weights and foil and continue to bake for about 5-6 mins or until the crust is golden brown.
Remove tarts from the oven and allow them to cool slightly for about 15 mins before using a toothpick to pick and remove them from the tart pans. Set aside on a wire rack to cool completely.
For the pastry cream:
150g milk
30g yolks, from 2 eggs but please use exact weight
20g caster sugar
10g plain / all-purpose flour
1/8 tsp salt
2 tbsp whipping cream with 35% fat
1/2 tsp vanilla paste or extract or scrape the seeds from half of a vanilla pod
Toppings:
fresh fruits such strawberries, blueberries, cherries, raspberries, sliced kiwi
In a small saucepan, bring milk to simmer. In a small mixing bowl, whisk egg yolks, sugar, flour and salt until pale and combined. Add hot milk slowly into the mixing bowl and whisk vigorously while adding the milk. Pour mixture back into the saucepan. Cook with medium low heat and constant whisking until mixture is thickened. Scrape pastry cream into a medium bowl and cover the surface of the cream with a cling wrap to prevent a skin forming on the cream. Refrigerate until cold.
To assemble, whip cream and vanilla paste until soft peaks form. Use a hand whisk to whisk whipped cream into the pastry cream until smooth and combined. Pipe a dollop of pastry cream into each tart. Top the tarts with your favorite fruits. Serve immediately.
These tarts must be consumed on the day when they are assembly. Please be aware that on the next day, the pastry of the assembled tarts won't be nice being soft and soggy.
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