It's great to be home again. Though the semester break is only for a week, I still enjoy baking. Here comes the delicious mini fruit tart with my leftover topping cream/fresh cream.
Mini Fruit Tart
Version 2
Crust recipe altered from Eva Yu's
Ingredients:
Tart Crust
100g butter
40g powdered sugar
1 egg
200g wheat flour (normal flour)
Steps:
- Whisk butter and sugar until they are fluffy.
- Mix in egg and continue whisking to blend the mixture well.
- Sieve flour into the mixture to form a dough.
- Refrigerate the dough for 30 minutes.
- Shape the tart crust into the tart mold.
- Penetrate a few holes using the fork.
- Bake at 170 degrees Celsius until cooked (approximately 20 minutes).
- Cool the crusts on cooling rack.
Tart Filing
Leftover whipped topping cream
Fresh fruits (diced)
Steps:
- When the tart crusts have completely cooled down, pipe 80% full whipped topping cream in it.
- Decorate with fresh fruits.
- Chill and voila. Bon appetit.
Tips
- The crusts are done baking when you don't notice oil bubbling in the oven. You will know what I mean when you bake it yourself. Due to the fact that the crust is made up of a lot of butter, the butter melts when it is baking.
- The crusts are soft when they are still warm. They will harden when they cool down completely. Nothing to worry.
The lighting makes my crust looks 'old' and hardy but seriously, it isn't.
Some huge and some mini.
Taste great!
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