Fruit tartlets


In an attempt to make different bases for tartlets, I went on to try out Pate Sucree. Since coming back to tropical Singapore, I have stopped making pastry, sorta. Occasionally, if I bother, I would make chicken pies or pineapple tarts using pastry.

So, the interest to bake tartlets increases by leaps and bounds and the next one to be baked is fruit tartlet.

I have chosen to work on Pate Sucree as I need a rich and buttery pie dough and one that is firm enough to hold moisture so that the tart won’t get soggy even after it has been filled for a day.

This time round, I’m not too pleased with the end result of the shell as I thought I could have baked it a while longer. Perhaps the next bake! 😉

Pate Scree Tart Shell20130919-081041.jpg
(makes two 7-inch tart or ten 3 1/2 inch tartlets)
Adapted from Miette Cookbook

3 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
226g cold unsalted butter, cubed (1 whole block)
2 large egg yolks
4 to 8 tbsp heavy cream

1. In the bowl of a standmixer fitted with paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal.

2. In a small bowl, whisk together the egg yolks and 2 tbsp of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. I took about 5 tbsp. Gather the dough into a ball, pat it into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need. I used the pressing in method to press the dough into the tart pans. Prick all over the bottom with the tines of a fork an dplace int he freezer to firm up for 30 minutes.

4. Preheat oven to 180C.

5. Fully pre-bake for about 10 to 15 minutes or until golden brown.

6. Transfer to a wire rack and let cool completely before filling and proceeding with the recipe. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

* To store unbaked, wrap the dough tightly in plastic wrap and freeze up to 2 months.

Creme patissiere
(Makes about 380g)20130919-081010.jpg

½ tsp vanilla extract
250ml milk
50g caster sugar
2 egg yolks
1 ½ tbsp cornflour
1 ½ tbsp custard powder
14g unsalted butter

1. Add the milk in a saucepan and bring to the boil over low heat.

2. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour and custard powder together with a whisk until smooth and creamy.

3. Pour half the boiled milk into the mixing bowl containing the egg mixture and whisk together. Now pour the contents of the bowl into the saucepan where the remaining milk is.

4. Over low heat, whisk the mixture until it thickens and starts to bubble.

5. After about 5 minutes, the heat would have cooked the cornflour and custard powder and become thick and rich. Remove pan from the fire.

6. Add the butter and vanilla extract and whisk it in until melted to further enrich the creme and make it extra glossy.

7. Transfer the creme patissiere to a bowl and immediately place a sheet of clingwrap over the surface to prevent a skin from forming. Allow to cool completely before using.


Lastly, just assemble using your favourite fruits!