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A Beginner's Fruit Tart

130 grams Cake flour
50 grams Butter (unsalted)
20 grams Almond flour
35 grams Powdered sugar
1 Egg yolk (medium)
2 tbsp Canola oil
1 tsp Salt
1 dash Vanilla extract
15 grams Cake flour
15 grams Corn starch
40 grams Granulated sugar
200 ml Milk
2 Egg yolks (medium)
15 grams Butter (unsalted)
1 dash Vanilla extract
1 Strawberries
1 Blueberry
1 Chervil
1 Canned mango
1 Canned yellow peaches
1 Canned mikan tangerines


Bring the butter to room temperature and whisk until creamy. Add the powdered sugar to Step 1 and beat. Pour in the canola oil and mix until well incorporated. Add the egg yolks to Step 2, whisk well, then add the salt and vanilla extract. Continue whisking. Sift the cake flour and almond flour into the Step 3 bowl. Cut the dough with a spatula until the flour streaks are gone. Transfer the dough on a sheet of plastic wrap. It's ok even if the dough hasn't come together yet. Bring the dough together, wrap in the plastic wrap and chill for an hour to overnight to rest the dough. Crumble the rested dough with your hands (this will help firm the dough). Bring the Step 7 dough together, wrap with plastic wrap again and chill for at least an hour in the fridge. Preheat the oven to 180C. Sandwich the dough between two sheets of plastic wrap and roll out into a circle. Press down hard as the dough will be firm (refer to Note 1 in Helpful Hints). Roll out the dough so it's slightly larger in diameter than the tart pan. The thickness should be around 3 mm. If the dough softens, chill in the fridge. Remove one sheet of plastic wrap and wrap the rolled out dough around the rolling pin and gently lay on the tart pan. The side with the plastic wrap attached should be on top. Gently press down the dough into the pan over the plastic wrap. The dough should fit snugly into the pan. Roll the rolling pin on the edges of the pan to remove excess dough. Prick the bottom with a fork. Lay a sheet of aluminum foil, scatter baking beans on top, and bake for 18 minutes at 180C. You can bake the excess dough as cookies along with the crust. Remove the aluminum foil and baking beans, then bake for another 15 minutes until golden brown. Prepare the custard cream. Beat the cake flour, corn starch, and sugar in a bowl in a circular motion. Add 50 ml of milk, then the egg yolks and whisk. Add the remaining milk into a saucepan and heat until it just comes to a boil. Lower the heat, pour half into the Step 15 bowl and whisk quickly. Then transfer the bowl contents into the pot with the remaining milk. Heat Step 18 over medium heat and keep stirring. Once it becomes a smooth cream and bubbles form, remove from heat (refer to Note 2 in Helpful Hints). Add butter to Step 19 and melt in residual heat. Finally add droplets of vanilla extract and whisk. Pour into the freshly baked tart while the cream is still hot. The cream hardens once cooled, so work quickly. Lay a sheet of plastic wrap on top and chill in the fridge. Once it has cooled well, remove from the fridge and top with fruits.

Source: cookpad.com