Wednesday, March 11, 2009

Fruit Tartlets

Sejarah aku dan pembikinan Fruit Tartlets nih adalah apabila Farah Adeela membagitau aku yang dia nak membuat Fruit Tartlets... So, tiba-tiba je terdetik di lidah aku nak merasa Fruit Tartlets nih. Therefore, di suatu pagi hari Ahad yang hening aku pun memulakan langkah pertamaku mencuba resipi Fruit Tartlets yang tak pernah dicuba sebelum nih....

Saje je buat intoduction yang poyo supaya korang semua semangat sikit nak mengutuk aku... :P So, di sini aku nak mengshare resipi yang aku ambik dari Daily Delicious... Try-lah! Nanti bagi aku rasa... :P

(Untuk pastry)
250g Cake Flour
150g Butter
2 egg yolks
40g Icing Sugar
A pinch of salt
1-3 tbsp of water

(Untuk creme)
250ml milk
60g granulated sugar
3 egg yolks
15g plain flour
10g cornstarch
1tsp vanilla
1tbsp orange juice or lemon juice
200ml whipping cream
20g icing sugar

(Untuk hiasan)
Apricot glaze/Sublimo glaze
Buah-buahan (Kiwi, Strawberries, Grapes dll)

Cara-cara membuat
(For the Pastry)
1. Sift the flour, icing sugar, and salt in the bowl.
2. Put the butter in the flour mixture and rub to form a little crumb.
3. Add the egg yolks and 1tbsp of water into the bowl, and mix by pushing (not kneading) until the ingredients start forming a ball (you can add more water if the dough seen dry).
4. Transfer the ball onto the work surface and knead it with the palm of your hand for a few seconds to obtain homogeneous dough. Do not overwork the dough. Wrap in plastic and put in the refrigerator for at least 30 minutes.
5. Lightly butter the tart tins.
6. Roll the dough between two sheets of plastic wrap until it’s about 2 mm. thick.
7. Remove the top layer of plastic wrap from the dough, using fork stab all over the dough.
8. Using a pastry cutter cut discs out of the rolled out dough.
9. Place disc over the molds.
10. Using your fingers lightly floured or, preferably, a stuffing tool, press the dough inside each cavity, taking care not to tear the dough.
11. Wrap in plastic and put in the refrigerator for at least 30 minutes.
12. Preheat the oven to 180º C
13. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, bake the tartlet shells in the oven for about 15-20 minutes, until golden. (If your tartlets are still pale after 20 minutes, remove the weights and put them back in the oven for 5 minutes more.)
14. Turn out the tartlets onto a cooling rack, remove weights. Let them cool down to room temperature.

This is my not-so-perfect tartlets shell...

(For the creme)
1. Bring the milk to a boil in a saucepan.
2. Meanwhile whisk the egg yolk, sugar, seeds from vanilla bean, plain flour and cornstarch together in a bowl.
3. Whisk the boiling milk into this mixture and return the mixture into the saucepan.
4. Bring the mixture back to a boil and boil the cream for one minute whisking constantly to avoid scorching. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.
5. Remove from heat and immediately whisk in the juice. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool.
6. Pour the cream into another bowl and add the icing sugar. Using a balloon whisk or electric beaters, whip the cream until it just forms soft peaks.
7. Fold the cream into the mixture, and spoon the filling into a piping bag fitted with a 1cm nozzle.

(To assesmble)
1. Prepare the fruit by cutting into desire shape and place the fruit on paper towel to absorb moisture.
2. Brush the tartlets with apricot glaze (wait for the tart to dry a bit), and pipe the filling in.
3. Top the tartlets with fruits and brush the fruit with the apricot glaze.
4. Refrigerate for 1 hour before serving.


Dah siap...

Selamat Mencuba...

Aimi A.Z yang sekarang ni liat sungguh nak bangun pagi... huhuhuhu...

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