The other day, while I was going through my old books/notes I found so many recipes which I haven’t made for long time. Every time I get inspired from those magazines which comes on table (which is new) or only make those are in common in day-to-day life.
Why did I forget about them? Some books are the basics which I got while I was studying. They are actually my favorites. And I found such pleasure in lingering over my old collection. Each and every book is an absolute gem.
The recipe for the tart crust of these little fruit tarts is a classic to me and one that will always have a place on my shelf. This was the first recipe I ever baked.
These mini tartlets are common in any party or buffet as finger food. It’s not too sweet or buttery. The base is just like a light biscuit. The filling can be anything from custard to jam or cream cheese, chocolate to caramel. Everything goes well.
I love the tarts that include berries, banana, oranges, kiwi or any fruit, so I added some of those to the mix, anything that sounds good will work.
Pineapple Kiwi Custard Tarts Recipe
- 50 grams Sugar Powdered
- 100 grams. Butter Chopped
- 200 grams. Flour
- ½ tsp. Salt
- Few drops of Vanilla Essence
- 4 tbsp. Milk Chilled
- 2 tbsp. Custard Powder
- 1 tbsp. Sugar
- 1 ½ cups Fresh Milk
- Kiwifruit Slices, to Decorate
- Pineapple Slices to Decorate
- In a food processor add sifted flour, sugar powder salt and butter.
- Process until dough just comes together, adding the chilled water if necessary.
- Turn pastry out on to a lightly floured surface.
- Knead until just smooth. Shape into a disc.
- Cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 180°C.
- Grease a tart pan.
- Roll out pastry and line pan with pastry. Trim excess.
- Refrigerate for 10 minutes.
- Place pan on a baking tray.
- Line pastry case with baking paper.
- Fill with ceramic pie weights or uncooked rice.
- Bake for 10 to 15 minutes or until edges are light golden.
- Remove weights or rice and paper.
- Bake for 10 to 12 minutes or until base is light golden.
- Set aside to cool.
- Place custard powder and sugar into a medium saucepan.
- Add 1/4 cup of the milk, stir until smooth.
- Blend in remaining milk.
- Stir over medium heat until mixture comes to the boil.
- Reduce heat and continue stirring until custard has thickened, about 1 minute.
- Let it cool.
- Spoon a little custard into each tart case.
- Decorate with sliced fruit.