Fruit Tarts

 

 

Ingredients

For the tart cases

200 gms plain flour (maida)
100 gms soft butter
a pinch of salt
ice-cold water to make a dough

For the custard sauce

1 1/2 cups milk
6 tsp sugar
5 tsp custard powder
a few drops of vanilla essence

For the mixed fruit

450 gms canned mixed fruit
2 tsp sugar
1 tsp levelled, cornflour
1 tsp lemon juice
a few drops orange colour

Other ingredients

Praline Powder
orange marmalade

Method

For the tart cases

Sieve the flour with the salt.
Rub in the butter and make a dough by adding ice-cold water.
Roll out the dough to about 3 mm. thickness.
Cut with fluted cutter of desired size.
Press into tart cases and prick with a fork.
Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
Cool the tart cases.

For the custard sauce

Mix the custard powder in a little milk.
Add the sugar and remaining milk and put to boil.
When the milk starts boiling, add the custard powder mixture and boil until thick while stirring continuously.
Cool the custard and add the vanilla essence.

For the mixed fruit

Drain the syrup from the can and keep aside. Chop the fruit.
Add the sugar and cornflour to the syrup and mix well. Boil until the mixture thickens slightly.
Cool and then add the lemon juice and colouring. Add the fruits in the sauce and mix well.

How to proceed

Fill the tarts with some custard sauce and then with some mixed fruit.
Brush with warm marmalade and sprinkle parline powder on the sides.
Serve.

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