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Fruit Tarts Recipe

 

How to cook Fruit Tart Recipe. 

Fruit Tart Recipe. A fresh Fruit Tart recipe. This miniature tart has a custard base filling, top with fresh fruit of your choice and glaze with silky preserves. A great Christmas recipe, to prepare and to share with your friends and family. So fresh, delicate, creamy and delicious tart recipe.

fruit tarts recipe 1

Fruit Tart Ingredients:

Crust:

  • 70g butter
  • ½ of an egg
  • ¼ cup icing sugar
  • ¾ cup plain flour
  • a pinch of salt

Custard Filling:

  • 250ml full cream milk
  • 2 egg yolks
  • 2 tbsp. sugar
  • 1 tbsp. flour
  • 1 tbsp. corn flour
  • ½ tsp. vanilla
Glaze and Fruit Toppings:
  • 1 fresh Kiwi, peeled and sliced
  • ½ cup sm. fresh Strawberries, washed
  • ½ cup sm. fresh Grapes, seedless and washed
  • ½ cup fresh Papaya, peeled and sliced
  • ½ cup orange marmalade.
  • 1 tbsp. hot water

Cooking Procedure: 

  • In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough and knead. Sprinkle some flour to your working area and knead it to form a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until it is workable state. When the dough is ready knead on a floured surface and cut into 12 portions. Press dough on prepared tins and prick with fork. Refrigerate and let it rest for another 20 minutes before baking. Bake in a preheated oven at 180C (350F), for about 15-18 minutes or until lightly brown. Let it cool down completely before removing to avoid breaking the crust.
fruit tarts prep1
  • To make the custard filling heat the milk in a saucepan just until boils then fire off.  In a bowl whisk egg yolks and sugar until smooth, then add vanilla extract. Add sifted flour and corn flour and whisk to combine. Add the hot milk, pour a quarter part to temper the egg mixture and whisk vigorously. Pour the remaining warm milk and stir constantly. Place custard mixture into a saucepan and heat over a low fire. Whisk constantly to avoid lumps and stir until thickens. Fire off and let it cool completely. In a small bowl place strainer and put a half cup of marmalade and pour a tbsp. of hot water and sieve together, discard any bits.

fruit tarts prep2

  • To assemble fruit tarts, prepare cooled tart crust, glaze, custard filling and fresh sliced fruits. Brush bottom and sides of tart crust lightly with glaze. Fill tart crust with custard mixture full and decorate with fresh fruit slices. Lastly, brush fruits and custard with glaze to avoid from scorching and oxidizing. Refrigerate for 10 minutes more, to firm up a little bit and ready to serve.
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fruit tart crust
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Ready to bake tart crust.  You can bake this ahead of time and store in plastic container until later use. 
.

fruit tarts

And what makes fruit tart more interesting is that you can top any fruits you like 🙂

mini fruit tarts

So fresh, delicate, creamy and delicious!!!



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About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

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5 comments

  1. I’m making this recipe right now. Lets see how it looks and tastes:)

  2. Hi. What size egg do i use in this recipe? And is it necessary to put dough in fridge twice, once after kneading and the other, after putting in the tartlet tins?
    Hope to hear from you.
    Thanks

  3. Hi, what size egg should i use? And is it really necessary to place dough in fridge on both occasions, once after kneading and the other, after putting in tartlet tins? Should butter be room temp or can be used directly from fridge?
    Hope to hear from you.
    Thanks

    • Hi, I use a large egg and a chilled “diced butter” (but not too hard) on this recipe. Yes it is necessary to chill the dough a couple times after kneading and after placing them in the tins to rest a little bit before baking. Thanks!

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