Fruit Tart

Yield: 1 pc 8 inch

Portion size: 8 slices

method: pies/tarts

 

Ingredients:

1 recipe pate sablee

filling:

1/2 recipe pastry cream

1pc kiwi

100g strawberies, sliced

100g mangoes, sliced

As needed clear glaze

As needed melted chocolate

Procedure:

1. Brush the crust thinly with melted chocolate to avoid from being saggy.
2. Using pastry bag pipe the pastry cream. Level with a palette knife.
3. Arrange the fruits decoratively as per demo.
4. Brush the fruits with glaze.
5. Allow to rest in the chiller for a few minutes before serving. 

 

COMPONENTS:

a. Pate Sablee

 

Yield: 230g

Portion size: 30g

Method: Pies/Tarts

 

Ingredients:

62g bread flour

60g cake flour

82g butter

38g powdered sugar

2g vanilla

16g eggs

 

Procedure:

1. In a planetary mixer using paddle attachment; mix powdered sugar and butter.
2. Mix vanilla and egg.  Add into the mixer slowly until batter is binded together.
3. Combine the bread and cake flour. Add into the mixer. Pulse mix until it form into a dough. Do not overmix.
4. Wrap the dough wtih plastic. Flatten with rolling pin. Put in chiller.
5. Roll out dough into 1/8 inch thick. Blind bake using pie weights.
6. Allow the crust to cool at room temp.

 

b. Pastry Cream

Yield: approx. 600 g

Method: Filling

 

Ingredients:

225g milk

25g butter

20g cornstarch

63g sugar

40g eggyolks

 

Procedure:

1. In a pot: Mix milk, half of the sugar and butter with whisk. Scald it in low to medium heat.
2. In a bowl: Mix egg yolk, last half of the sugar and cornstarch with whisk.
3. Pour the scalded ingredients in the bowl while mixing with whisk.
4. Pour all the ingredients on the pot while slowly mixing with whisk in a low fire heat, until it thickens. Whisk faster if lump is forming. It should be cooked well.
5. Put in a sizzle plate covered with plastic wrap. It should be flat. 
6. Chill. Put in a piping bag to use.