Fruit Tartlet

If you are betting with someone, let say, to carry out a certain task, what will you do?
~ Will you do it straight away to ensure you win the bet?
~ Will you wait for your friend to make a move then only you'll start?
~ Will you do nothing but still hoping to win?

I had a bet with Ana, who will FINALLY bake some fruit tartlet. Why up to that (betting) extend? Well, both of us HAD BEEN WANTING to bake and to eat these fruit tartlet eversince, but it never came to reality! Until Ana had challenged me, who will bake the tarts first, me or her.... that just clicks the switch! I guess I am 'allergic' to the word CHALLENGE! Hahaha.....But when she had put up the challenge, both of us are just taking it easy, though I know that I want to win and she wants to win as well! Funny huh? Everyday, since the day I decorated the chocolate cupcakes with fruits, the leftover fruits are just laying in the fridge and everytime I opened the fridge, the fruits are like screaming to me....Hey lady! When are you going to transform us into Fruit Tartlets!!!...hish kalau betullah buah-buahan tu boleh bercakap, ma rasa, ma tak akan bukak terus peti ais tu... seram! Hahaha...... Finally, last Monday I forced myself to bake the tart shells and yesterday, I did the transformation..... thanks to Mr Alex Goh's recipe for the tart shells, Mak Lang Azie for the guidance, Rinnchan for the custard recipe and last but not least... Ana for the challenge! The Fruit Tartlets are very nice, according to my official food tester aka my mom.......

FRUIT TARTLET
Souce : Chef Alex Goh

THE SHELL
Ingredients :

(A)
200g butter
100g icing sugar
1/4 teaspoon vanilla essence

(B)
1 egg

(C)
420g flour
1 tablespoon milk powder

Method :

1. Beat (A) till soft. Add in B and continue beating till well mixed.
2. Add in (C) to form a soft and smooth dough.
3. Take a bit of dough and press it onto the tart casing.
4. Poke the base with a fork. Bake for 12 minutes or till golden brown. Remove from oven and let it cool.

Note : Tart shells must be kept in an airtight container.

CUSTARD FILLING
Source : Rinn

Ingredients :

2 tablespoons flour
2 tablespoons custard powder or cornflour (I used cornflour)
8 tablespoons sugar
2 cups (500ml) fresh milk
2 eggs
2 tablespoons butter

Method :

1. Mix flour and custard powder/cornflour in a pot and add 2 tablespoons fresh milk. Stir to mix.
2. Add in egg and mix.
3. Add in balance of the milk.
4. Cook on low fire and stir continuously till the mixture is smooth and not lumpy.
5. Once the mixture thickens and shiny, it's ready. Remove from fire and allow to cool. Ready to use.

TO ASSEMBLE :

1. Pipe the custard into the tart shells. I used a piping bag with a star nozzle to do the trick.
2. Arrange the fruits of your choice.



FRUIT TARTLET
Sumber : Chef Alex Goh

PASTRY

Bahan-bahan :

(A)
200g mentega
100g gula ising
1/4 sudu kecil esen vanila

(B)
1 biji telur

(C)
420g tepung
1 sudu besar susu tepung

Kaedah penyediaan :

1. Putar (A) hingga lembut. Masukkan (B) dan terus memutar hingga gebu.
2. Masukkan (C) dan gaul hingga doh yang lembut dan licin terbentuk.
3. Ambil sedikit doh dan tekankan ke dalam acuan tat. Potong lebihan di tepi-tepi acuan dengan pisau.
4. Cucukkan dasar tat dengan garfu. Bakar selama 12 minit atau hingga perang keemasan. Keluarkan dari acuan dan biarkan sejuk. Simpan di dalam bekas kedap udara.

INTI KASTAD
Sumber : Rinn

Bahan-bahan :

2 sudu besar tepung gandum
2 sudu besar tepung kastad atau tepung jagung (mama gunakan tepung jagung)
8 sudu besar gula
2 cawan (500ml) susu segar
2 biji telur
2 sudu besar mentega

Kaedah penyediaan :

1. Campurkan tepung gandum, tepung castard/tepung jagung dan gula ke dalam periuk. Campurkan 2 sudu besar susu dan kacau rata.
2. Masukkan telur dan kacau rata.
3. Tuangkan lebihan susu ke dalam bancuhan.
4. Masak di atas api perlahan dan kacau selalu agar bancuhan tidak berketul.
5. Bila bancuhan menjadi pekat dan bersinar, padamkan api dan biarkan sejuk.