No blog about work catering this week because it was being covered by a REAL caterer! haha! So thought I'd blog about these tarts I made last week =) My friend had given me these egg tart tins all the way from Hong Kong especially for making Cantonese egg tarts. But after that bake, I hadn't used them at all >___<" so time to get them out again for some tart baking! =D
Mixed Berry Tarts
Ingredients
Pastry
125g unsalted butter, melted
90g caster sugar
175g plain flour
pinch of salt
3 tbs almond meal
Filling
170ml thickened cream
2 eggs, lightly beaten
2 tsp vanilla essence
1/4 cup caster sugar
3 tbs plain flour
1 cup mixed frozen berries
1. Preheat oven to 180oC and grease mini tart tins (I used 10 egg tart tins and 2 mini tart tins).
2. To make pastry, stir together warm melted butter and sugar. Add flour and salt and stir until soft dough is formed.
3. Press dough evenly into the tart tins, including the base and sides of tin. Place tart tins on baking tray and bake for 10-15 minutes or until light golden in colour. Remove tart cases out of oven and sprinkle each tart case with almond meal. Turn down the oven to 160oC.
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| Baked tart cases |
4. For the filling, whisk cream, eggs, vanilla essence and sugar together. Add flour and whisk until well mixed. Transfer mix to a jug for easy pouring.
5. Place a few frozen mixed berries in each tart case. Pour custard filling even over the berries, careful not to overfill each tart.
6. Place tarts back into the oven and bake for a further 20-30 minutes. Tarts are done when custard filling is firm. Leave to cool and then remove from tart tins. Dust with icing sugar before serving.
I really loved the crust of these tarts! They were sweet, crispy and best of all super easy to make and mould in the tins! They are best eaten on the day of baking because the crust goes a bit soft the next day.... anyways ENJOY =D
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| Yummy tarts =D =D |
Since its Cherry season! (and before Cherries get really expensive) why don't you try this recipe for Cherry tart? I actually got the recipe from a Coles magazine ^^ but turned out pretty good :)
Ingredients:
PASTRY
1 1/2 cups Plain flour
100g cold butter, chopped
2-3 tbsp iced water
FILLING
100g cold butter, chopped
1/2 cup caster sugar
1 tsp vanilla essence
2 eggs
100g almond meal
1/3 cup plain flour
500g cherries, pitted
1. Place flour in large bowl. Add butter and use fingertips to run in until mixture resembles fine breadcrumbs. Add water and mix with knife until mixture comes together.
2. Gather dough in a ball. Roll out pastry and fit into flan tin (34cm x 11.5cm). Chill for 20 min.
3. Preheat oven to 180oC. Line pastry with non-stick baking paper and fill with dried rice or beans. Bake for 15 min then remove dried rice or beans and cook for a further 15 min or until dry and lightly golden. Coll.
4. Filling: Beat sugar and butter with electric beater till light and creamy. Bean in vanilla essence. Add eggs one at a time, beating well between each addition. Folld in almond meal and flour. Spread into pastry case. Arrage cherries over the filling, pressing in slightly. Bake for 30 min or until set and golden brown. Cool and dust with icing sugar to serve.
we could have put more cherries.. but they were huge ^^" hehe
