Mini Fruit Tarts~

My first batch of mini fruit tarts! Ain't they pretty? i made these for a tea session that was held after a 4 division meeting this afternoon and they were really well received~ phew :p

~*Mini Fruit Tarts*~

Slightly crunchy pastry (tart shell) with refreshing mango flavoured custard topped with kiwi and seedless grape. Yum! :p~

Recipe (Adapted from Imperial Kitchen - Fruit Tartlets) (Makes 35 mini fruit tarts)

Ingredients

Pastry:

• 1.5 Cup Plain flour
• 1 Cup Cake flour/Hong Kong flour
• 2/3 Cup Icing sugar
• 200 g Cold butter
• 1 tsp Vanilla extract
• 1 medium size Egg

Custard/Topping:

• 2 Tbs Custard powder (Bird's brand)
• 550 ml Fresh milk
• 1.5 Tbs Sugar
• 1 tsp Mango extract
• Some fresh cut kiwis and seedless grapes
• 1 tsp Gelatine powder
• 3 tbs Water

Method

Pastry:

1. Sift the plain flour, cake flour and icing sugar into a mixing bowl and mix well.
2. Cut the cold butter into little cubes and rub into the flour till they resemble bread crumbs (A).
3. Briefly beat the egg and vanilla extract together and pour it into (A), mix well till a non-sticky dough is formed.
4. Mould them into mini aluminium tart cups and refrigerate for 30 minutes.
5. Preheat oven at 180 degree celsius. Remove tart cups from the refrigerator and bake them at 180 degree celsius for 20 minutes.
6. Remove from oven and allow them to cool on a wire rack before using.

Custard:

1. Dissolve custard powder, sugar and mango extract in 50 mL of fresh milk.
2. Pour the remaining fresh milk in a small pot and warm it over low heat . Pour the custard mixture into the warm milk and stir till thicken (about 3-5 minutes) over low heat.
3. Mix well and cool before use.

Glaze:

1. Microwave for 20-30 seconds to dissolve gelatine powder in water. Leave it aside to cool before use.

Assembly:

1. Pipe custard into tart shell.
2. Place a piece of kiwi and grape on the custard.
3. Glaze a layer of gelatine on top of the fruits with a brush.
4. Chill the mini fruit tarts for at least 45 minutes before serving. Enjoy!