BAKING PROJECT

I think this tart is very easy to make and can be whipped up in a jiffy,  to fulfill those last minute sweet cravings :).

The recipe for the sweet pastry :

Pastry cream (Creme patissiere)

Method

For the pastry shell, first sieve the flour, icing sugar and salt.  Then mix in the cold butter, which has been cut into small cubes.   Add in the egg yolks and mix until it all just blends in (do not over mix). The batter should look like the picture below.

Roll into a flat disc shape, wrap in plastic clingwrap and let it rest in the fridge for at least 30 minutes.

In the meantime, make the pastry cream.  Melt the butter over medium fire, then add the flour and sugar, stirring all the time.   Add the eggs and keep on stirring with your wooden spoon until the mixture is smooth.  Now pour in the milk, keep stirring until the mixture suddenly becomes thick.  At this point, off the fire and whisk until smooth and glossy.  Put back on fire for a minute or so, add the vanilla and let it cool.

Preheat oven at 150C.  Roll out the chilled pastry.  Grease and flour the pan and transfer the pastry into the pan, presssing all the sides so you get the groove shape of the tart pan.  Lightly prick the base of the shell with a fork.  Blind bake for about 15 minutes or so.   Remove from the oven and let  the pastry shell cool.

Stir in the cream and decorate with any fruits you think is suitable.  Glaze with jelly or apricot glaze.  Heaven !!

Alternative : make fuit tartlets using smaller tartlet pans, filled with Cream Cheese.

Recipe for the Cream cheese filling

Now this is really yummy (and wicked !) Enjoy guys ..

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