DIY – Fruit Tart

For our next DIY we decided to make something fun and a little challenging than our previous. A fruit tart as the name suggests is very versatile and can be catered to any preference and always ends up delish!

What you will need:-
-550grams of Plain Flour (500grams for pastry & 40grams for crème pâtissière)
-110grams of Icing Sugar
-250grams of butter
-7 Eggs
-500ml of Milk
-125grams of Caster Sugar
-Assorted Fruits (We used Strawberries, Blueberries, Mulberries and Raspberries)
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Method:-
We start off by making the pastry for the tart. Measure out 500grams of flour and 100grams of icing sugar and sift together in a mixing bowl.
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Cut the Butter into cubes and add it to the mixture, rub in with your fingers until the mixture resembles breadcrumbs.
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Beat one egg in a bowl and incorporate it with the mixture with your hands until the pastry comes together (If the mixture appears to be too dry, add a little cold water).
Wrap the pastry dough in cling film and leave it to rest in the fridge for at least 10-15 minutes.
Pre-Heat your oven to 180C or 350F.
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For the crème pâtissière (custard filling), we first have to separate 6 egg yolks and thoroughly whisk together along with 40grams of flour and 125grams of caster sugar.
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Heat up the milk in a saucepan until it is just about to boil. While continuously whisking the mixture in a separate bowl, stir in the milk gradually to combine.
Pour the entire mixture back into the saucepan on low heat and keep stirring as the mixture thickens. After which the crème can be poured into a bowl to cool. Sprinkle in icing sugar to prevent a skin from forming on the surface.
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Remove the pastry from the fridge and peel off the cling film. Dust the workstation or counter with a little flour and roll out the pastry till the thickness is about 5-10mm.
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Carefully place the rolled out pastry over the tart case while trimming the excess. Ensure you overlap the edge a little (it can be done with your fingers or with a fork).
Place in a sheet of baking paper (even foil will do) and prink the base of the pastry with a fork. Fill the case with uncooked rice (or lentils) and bake for 15 minutes or until cooked and crisp all the way through.
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After the pastry is golden, remove the baking sheet along with the rice and set aside the case to cool completely.
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Pour in the crème into the tart and decorate with fruits as per your desire, YUM!
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