Saturday, 16 February 2013

Mini fruits tartlets - Minitarte cu fructe - Minitarte con frutta

 Tartlets dough

 Creme Patissiere

How to make:

Decoration: 100 gr strawberries,100 gr blackcurrants,50 gr pineapple, 1-2 tbs apricot jam.

Dough : 250 gr flour,150 gr butter,100 gr icing sugar,2 eggs,a pinch of salt.Mix all ingredients and let the dough to rest in fridge for 1 hour.
Butter and flour a tray tarts and preheat the oven to 160 C.
Roll out a sheet 1/4 cm thick ,put over tray and cut like is shows in photo.
Bake for 10 min in the oven at 160 C.Allow to cool,fill each tart with creme patissiere,decorate and brush the fruits with melted apricot jam.

Creme Patissiere: 6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.
Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using. 

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