Kiwi Fruit Tartlet with Creme Patissierie

This is my 1st attempt to make a fruit tart, and I forgotten to poke the base of the tart before baking them! So, the base of the tart bubbled up, but luckily the side turns out to be quite pretty, agree?  

Please enter for the recipe..................

Serve 4

For the Tart Case (French name is Pate a Foncer)

Flour 200g

Butter 100g (chop into 1cm x1cm cube)

Sugar 50g

Lemon Zest 1/4

Vanilla Essence 1ml

Egg 1/2pc (mix with fork, add more if the dough is not binding together)

For the Tart Filling with Creme Patissierie

Milk 250ml

Vanilla Essence 1ml

Egg Yolks 2pc

Sugar 60g

Corn Flour 20g

Butter 12g

Deco

Kiwi, Strawberry, Raspberry, Mango, or any fruits you like or available

Tools Needed

               

For the tart

1. In a big bowl, put in the Flour and Chopped Butter, rub them with your hands till well mixed (gotta make sure no butter lumps)

2. Then, add sugar in, mix well, no lumps.

3. Lemon zest in, egg in and mixing them well. The final product should be Yellowish as the flour has absorb the colour of Butter. 

4. And, the bowl should be clean with no flour left as the Egg has bind all ingredients together.

5. Airtight wrap the dough, put in the fridge to let it rest for ~30mins

At the mean time.... Let make the filling for the Tart

1. Put 80% of the milk and Vanilla Essence to a pot and warm it up

2. In a separate bowl, cream the Yolk and Sugar together

3. Mix the remaining 20% of the milk to the Corn Flour, and pour the mixture to Creamed Yolk and Sugar

4. Then pour the warmed Milk (from step 1) to Egg Yolk Mixture (from step 3) slowly and whisking at the same time.

5. After the mix the blended well, return it back to the pot, bring it to boil and REMEMBER to keep whisking. 

6. As soon as it is boiled, lower down the heat, simmer it till thick paste is formed then remove from heat and add in the butter.

7. Airtight wrap the paste and fridge it.

Time to switch back to Tart making.... At the same time turn on the oven, ~180C

6. Roll out the dough thinly, approximately 3mm, then put it onto the dish. I found this video from Youtube is giving good demo in doing it. Check this out.

7. Poke the base with Fork Let the dough to rest for about 30mins before baking them. 

8. Bake them till golden brown and it is ready.

Final steps...

1. Peel and thinly slice the kiwi (I wished I had Strawberries to have better colour mixture).

2. Put the Fillings into the pipping bag, pipe the filling onto the tart forming the mountain like shape.

3. Arrange the Fruits to your liking and it is ready to be served, or you can wrap it up and put in fridge, and eat them whenever you like.

~Happy Baking~ ^ ^

And.... this is the 2nd attempt............