FRUIT TARTS

We watched this episode of 'Celebrity Bake Off' in class this morning to celebrate the end of assessments and I promised to post the recipe for the technical challenge...only with creme pat. (you can use whipped cream instead if you prefer)

Look at these! Made by Dana in Grade 8

Ingredients

for the pastry

100g plain flour

50g cold butter

pinch salt

1 tbsp sugar

1 egg yolk

for the creme patisserie (custard!)

2 egg yolks

2 tbsp sugar

1 tbsp flour

1 tbsp cornflour

1/2 tsp vanilla extract

250ml milk

selection of soft fruits of your choice

for example

raspberries, apricots, peaches, strawberries, blueberries

for the glaze

2 tbsp jam + 1 tbsp water

Method

for the pastry

Measure the flour, butter and salt into a bowl.

Rub the butter into the flour to form rough bread crumbs

Add sugar and egg yolk

Use a fork to bring the mixture together

Form into a ball. Wrap in plastic wrap and chill for 30 minutes

for the creme patisserie

Whisk together egg yolks and sugar until the sugar has dissolved

Add flour, cornflour & vanilla

Measure milk into a pan and bring until almost boiling

Pour over the egg mixture and whisk

Pour back into the pan, bring to the boil until bubbling and thickened

Cover (press the plastic wrap onto the creme pat. so it doesn't skin) and cool 

Preheat oven to 180ºC fan.

Remove the pastry from the fridge.

Roll (and re-roll) on a floured surface as thin as you dare to make 12 x 8cm discs!

Ease into a shallow muffin pan

Weight with foil and bake for 10 minutes until golden brown.

Meanwhile, prepare fruit - whole or sliced as appropriate

for the glaze

Heat 2 tbsps jam and 1 tbsp water in a microwave for 30 seconds (use a non- metallic bowl)

Remove the pastry cases from the oven and lift out the foil.

Add a dessertspoon of creme pat. into each shell

Level to the sides of the pastry shells

Arrange the fruit....

...and brush with jam glaze

Garnish with mint and dust with icing sugar

Serve for afternoon tea!