In the late evening, mom said she wanted to eat fruit tart. I initially wanted to make the real Hokaido cupcakes. In the end, I made mini fruit tarts. It's easy as ABC ;)
Mini Fruit Tart
Version 1
Version 1
Original recipe taken from: Zoom Yummy
Ingredients
Crust:
60g butter (room temperature)
25g sugar
1/3 teaspoon of salt
160g low protein flour (cake flour)
Half egg (beaten)
Filing:
* I didn't measure the filing ingredients -
Whipping cream
Cream cheese with melted chocolate
1/2 tablespoon of condensed milk
Malaysia seaweed (海燕窝) - something functions like gelatin for glazing
Desired fruits - I used kiwi, apple and dragon fruit
Utensils
Hand whisk
Weighing scale
Tart mold
Steps:
- Cream butter and sugar until fluffy and creamy by whisking.
- Add salt and egg and continue whisking.
- Add in 2/3 of the flour and continue mixing.
- Add the remaining 1/3 flour into the mixture and knead into a dough.
- Dust some flour on every surface of the dough as you press it into the mold.
- Bake at 170 degrees Celsius for 20-25 minutes.
- Whip whipping cream.
- Whip cream cheese and condensed milk until smooth. Add in melted chocolate.
- Cool the crust biscuits on top of a cooling rack until completely cool before decorating.
- Put in appropriate amount of chocolate cream cheese into the mold and followed up by whipping cream. Put desired fruits on top.
- Glaze the fruits with melted Malaysia seaweed.
Below are illustrations of the steps taken.
The needed ingredients for the crust - salt is not included inside but you'll need it.
Remember to dust the mold with flour before you place your dough so that it gets out easier.
Whipping cream - cooling the crusts
Plus Nangka version - hehe
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