Monday, March 7, 2011

FRUIT TARTLETS

I made these Fruits Tartlets for a family gathering on Sunday.


It took me over a period of 3 days to make them.


Day 1- made the pastry dough. It was very soft and pliable. It cannot be used without refridgeration. The recipe said at least 4 hours but I left it overnight in the fridge.


Day 2- took the dough out and to shape them into these tartlets shell to blind bake them.

Before blind baking, to let them rest again in the fridge for at least 15 minutes. I find that the shell does not shrink too much during baking after the rest.




I only had 20 shells so I had to bake one lot at a time. While the tarts shells are baking, I made the pastry cream. I made 2 lots of the pastry cream and again this went into the fridge for the assembly on Sunday.


Early Sunday morning, I had to prepare the fruits for the topping.


Day 3 - assemblying the tartlets at last!



The shells were still crispy overnight.

Even with the 2 lots of pastry cream, its not enough to fill up 60 tarts. The ones on the left were the last lot thats why the tarts are only half-filled.




Maybe, I should get some mini tart shell and then it will be prettier. However these were a refreshing dessert after a heavy meal.








1 comment:

  1. Wow didn't know those pastry tarts are so much work!

    ReplyDelete