fruity march

fruity march

Most of the time, I am able to get it right the first time...but lately, my baking fairy must have left my kitchen...even a batch of simple chocolate chip muffins I have to make it twice to get it right. Not forgetting those banana walnut muffins which looked horrendous and have got a rubbery crumb (I didn't want to post it, to avoid any visual pollution...), and a banana sponge cake that still needs some improvement.

Ingredients

  • Most of the time, I am able to get it right the first time...but lately, my baking fairy must have left my kitchen...even a batch of simple chocolate chip muffins I have to make it twice to get it right. Not forgetting those banana walnut muffins which looked horrendous and have got a rubbery crumb (I didn't want to post it, to avoid any visual pollution...), and a banana sponge cake that still needs some improvement.
  • Well, practice makes perfect...especially for self-taught home bakers like me. This time, I learned my lesson and went back to my trusted pastry crust recipe. It takes a few extra steps to prepare it, but the effort does pay off! This pastry crust is made by creaming butter and sugar, followed by egg and flour...slightly different from the more commonly used method of rubbing butter with flour. Maybe that is why it uses a lot less butter?
  • The creme patissiere or pastry cream is a thick custard filling made by cooking milk, eggs, sugar, some flour over the stove. Corn flour is added to help thicken the mixture. Vanilla pods are usually boiled together with the milk before the seeds are scraped out and added to the mixture. Since I do not have any vanilla pods, I substitute with pure vanilla extract. This pastry cream tastes way better than most store bought tarts which I believe the custard fillings are made with custard powder. I do not have a well trained palette, but I have made enough fruit tarts to be able to tell the difference. The recipe may look super long and complicated, but the crust and pastry cream can be made ahead of time, and when ready to serve, you are left with the simple task of putting them together.
  • I am submitting this fruity tart to Aspiring Bakers #5: Fruity March hosted by Jess of Bakericious. I am glad I am finally able to participate in this event. Thanks Jess for hosting this round and Small Small Baker for championing this monthly baking event :)
  • Fresh Fruit Tart
  • Ingredients:
  • (makes one 18cm tart)
  • Pastry Crust:
  • 80g cake flour
  • 20g almond powder (grounded almond)
  • 30g caster sugar
  • 40g unsalted butter, soften at room temperature
  • 1 tablespoon (15g) lightly beaten egg
  • Pastry Cream:
  • 200ml milk
  • 2 egg yolks
  • 40g caster sugar
  • 1 tablespoon plus 1 teaspoon* cornflour
  • 1 tablespoon plus 1 teaspoon* plain flour
  • 10g butter
  • 2 teaspoons vanilla extract
  • Toppings:
  • fresh fruits such as strawberries, kiwi fruits, orange, peaches, etc
Read the whole recipe on Happy Home Baking