We just celebrated Father’s Day and this is the tart i made for all the dads at my house! & off course for all the other guests as well. i was busy preparing the food for dinner that i totally forgotten to order a cake or what so ever, thus, my bakes to the rescue! i though of baking something that was going to be really fast, easy decorations and something that isn’t that heavy as i reckon heavy dinner don’t really go well with heavy desserts! HAHA 😀 Decided on a vanilla custard and headed to get the necessary ingredients!
i somewhat didn’t plan the designs but instead went ahead to get a couple different types of fruits & started piecing them together. i’m really pleased with how it turned out and the family really liked it! The only thing is that decorating this tart indeed require abit of time, delicate fingers and patience! (regular readers would have known by now patience isn’t one of my virtue)
(Yield 3 8inches tart base)
- 285g unsalted butter, at room temperature
- 150g icing sugar, sifted
- 100g finely ground almond powder
- 1/2 tsp salt
- 1/2 tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 490g all-purpose flour
To make the dough in a mixer:
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.
- Wrap dough either in 1 disk, or divide accordingly to your needs. Defrost dough 20mins before baking
- Pinch balls of dough and press them into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. Once you have pressed all the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
- While the dough is chilling, preheat the oven to 350°F (180°C).
- Blind bake the crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool.
- 236g milk
- 2 egg yolks
- 55g caster sugar
- 1/8 tsp vanilla beans or extract
- 2 tbsp cornflour
- 1 pinch salt (only if not adding butter, or using unsalted butter)
- 1/2 tsp unsalted butter, for additional shine and firmness (I always add unsalted butter)
- Whisk together egg yolks, 1/4 cup milk (60ml), sugar and vanilla beans. Mix in cornflour and salt (if using).
- Bring the remaining milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
- Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.
- Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally.
- Once it reaches room temperature, scoop the crème pâtissière into a piping bag. Keep in the refrigerator until ready to use.
Finally, assemble the tarts according to your liking and dress them up in a glaze if you prefer them glossy
You can even make them into mini tarts which will be great for parties!
Hope you enjoy the recipe