HOMESOY Fruit Custard Tarlet

For Tart Shell

Ingredients

Instructions

1. Mix Daisy margarine and icing sugar well in a bowl. Add egg and vanilla essence. Stir in flour to form a dough.
2. Wrap dough and leave it in the chiller for at least 30 minutes.
3. Roll the dough evenly to about 2mm thickness, use round cutter to cut the pastry to be slightly bigger than the tart mould. Trim the edges of the pastry to fit the mould.
4. Blind bake the tart shells at 180 degree celcius for 20 minutes or until brown.

For Custard

Ingredients

Instructions

1. Mix egg yolk, sugar and custard powder in a bowl. Pour in 1/3 of soya milk and mix well.
2. Boil 2/3 of the soya milk in a sauce pan. Pour some of the hot soya milk into the egg mixture and slowly pour the egg mixture back to the sauce pan.
3. Keep stirring the mixture to prevent it from burning.
4. Cook until the mixture bubbles, turn off fire and stir in soften butter. Mix well.
5. Strain custard, press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming. Refrigerate until custard is thoroughly chilled.

 

For Fruits Topping

Ingredients

Instructions

1. Brush the base and inside of the tart shell with melted chocolate to prevent it from being soggy.
2. Fill with custard cream and arrange fresh fruits on top as desired.
3. Apply a layer of glaze on the fruits to give an attractive shine.