Here's the recipe
1/3 cup unsalted butter
1/4 icing sugar
1 egg
2 tbsp milk
Vanilla extract
1 cup cake flour
Salt
Method
Beat butter and icing sugar until fluffy.
Add egg, milk and vanilla extract.
Stir in flour and salt until dough comes together. (It will be sticky) shape into a disc.
Wrap in a cling wrap. Chill for at least 2 hrs.
Knead dough on a floured surface. Roll to over 11 inches in diameter and about 5 mm thick.
Line fluted tart pan, trim edges.
Chill for 20 mins in fridge or 10 mins in freezer.
Bake in a 170'C oven for about 25 mins. Once the crust is golden brown, it's done.
Pastry cream
1 cup milk
2 eggs
1/4 cup sugar
2 1/2 tbsp cornstarch
2 tsp vanilla extract
2 tbsp butter
Heat milk in a pan just below a simmer.
Whisk eggs, cornstarch, sugar in a bowl.
Pour half of heated milk into egg mixture, then pour back into pan.
Whisk custard constantly over medium heat until it thickens or when it begins to bubble.
Strain custard into bowl. Add vanilla extract and butter into custard until melted. Cover custard surface with cling wrap and leave it to cool. Chill in pan for at least 2 hrs.
Assemble
Spread custard into tart shell evenly. Arrange fruits.
Brush with apricot jelly (melted) over fruits.
Chill until u are ready to serve.
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