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Sunday, January 12, 2014

Mini Fruit Tarts

In the late evening, mom said she wanted to eat fruit tart. I initially wanted to make the real Hokaido cupcakes. In the end, I made mini fruit tarts. It's easy as ABC ;)

Mini Fruit Tarts
Original recipe taken from: Zoom Yummy 

60g butter (room temperature) 
25g sugar 
1/3 teaspoon of salt 
160g low protein flour (cake flour) 
Half egg (beaten) 

* I didn't measure the filing ingredients - 
Whipping cream  
Cream cheese with melted chocolate 
1/2 tablespoon of condensed milk 
Malaysia seaweed (海燕窝) - something functions like gelatin for glazing 
Desired fruits - I used kiwi, apple and dragon fruit 

Hand whisk 
Weighing scale 
Tart mold 

  1. Cream butter and sugar until fluffy and creamy by whisking.
  2. Add salt and egg and continue whisking. 
  3. Add in 2/3 of the flour and continue mixing. 
  4. Add the remaining 1/3 flour into the mixture and knead into a dough. 
  5. Dust some flour on every surface of the dough as you press it into the mold. 
  6. Bake at 170 degrees Celsius for 20-25 minutes. 
  7. Whip whipping cream.
  8. Whip cream cheese and condensed milk until smooth. Add in melted chocolate. 
  9. Cool the crust biscuits on top of a cooling rack until completely cool before decorating. 
  10. Put in appropriate amount of chocolate cream cheese into the mold and followed up by whipping cream. Put desired fruits on top. 
  11. Glaze the fruits with melted Malaysia seaweed. 

Below are illustrations of the steps taken. 

The needed ingredients for the crust - salt is not included inside but you'll need it. 

Remember to dust the mold with flour before you place your dough so that it gets out easier.

Whipping cream - cooling the crusts 

Plus Nangka version - hehe 


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