The SweeTarts

This is my all time favorite dessert and my mom often made one at home. Nothing can beat the crunchiness and the combination of sweet custard and sour fruits. Can you guess what I'm referring to?
Yeps, it is fruit tartlet! I tried making the fruit tartlet yesterday and now I'm sharing you the result and of course I include my mom's recipe here so you could try making them. Enjoy!

My Fruit Tartlet Result

Fruit Tartlet Recipe

Ingredients:

- For the tarts:
125 gr butter
50 gr sugar
240 gr flour
2 egg yolks
1/4 tbsp vanilla extract

- For the custard:
450 cc milk
50 gr flour
100 gr sugar
1/2 tsp salt
1 tbsp butter
50 cc rum
2 egg yolks

Method:

- For the tarts:

1. Mix the butter and sugar until the colors turn white with electric mixer
2. Whisk in the vanilla extract and the egg yolks one at a time, beating well after each addition
3. Add shifted flour and stir it well.
4. Preheat the oven to 180 Celsius for 15 minutes.
5. Butter the tartlet tins
6. Place 1 tablespoon of the dough to each tins, ensure that the dough place on the tin is not too thick.
7. With a fork, poke the base of the dough (docking) to prevent dough from puffing up during baking.
8. Put the tart tins into the oven and bake for another 15 - 20 minutes.
9. Pull out the tartlet from the tins when cool.

- For the custard:

1. Mix flour with half of the milk in a bowl
2. Heat the rest of the milk, butter, salt and sugar in a saucepan
3. Take 2 tbsp of the boiling milk into the flour bowl and stir them well before putting them back to the sauce pan, stir constantly until the mixture thicken.
4. Beat egg yolk in a bowl and add the egg yolk to the saucepan after the mixture is boiled. Turn off the heat and stir them well.
5. After the mixture is cooling down, add the rum.

Next, fill the tart with the custard and place the fruits on top of the custard. For glossy result, you could coat the top with a gelatin glaze. The fruits can be varied, from berries into kiwi fruit or mango. You could also use canned fruits if fresh fruit is not available. The fruit tartlet is served best when cold.

However, do not refrigerate the fruit tartlet more than 12 hours as the tartlet will turn soft instead of crunchy. What I did is keep the custard in the fridge but the tartlet is kept in a box in a room temperature. I fill the tart with custard only a minute before serving.

Hope you like it!

Indispensable Lady