I love colours.
They just brighten up everything and make it seem better!
Take for example boring old lecture notes. No matter what, I have to use my multi-coloured highlighters and marker pens to brighten up the sentences. I don't know why, but it it just makes studying a whole lot easy when everything's in colour! :D
I love rainbows too. They're so cheerful and bright. They give me a sense of hope in an indescribable sort of way.
Although these fruit tarts don't have all the colours of the rainbow, they sure are colourful!
I needed a break from the dull brown that is chocolate (no matter how alluringly delicious it may taste) to bake something bright and colourful! My camera craved colours!
Okay and also because the supermarket had discounts on golden kiwi, blueberries and strawberries the past weekend. So I stocked up!
The ruby red strawberries complement the dark blueish-purple hues of the blueberries very well. Both also look great when paired together with the pale yellowish-green (slightly golden?) kiwi slices on a crumbly, delicious-smelling tartelette.
The tartelettes were crumbly and had a shortbread texture. Although it was my first time attempting the "rubbing in" method (where you rub the cold butter into the flour), the dough was really easy to make! As the weather here in Singapore suddenly became hot like the African deserts, I didn't take the butter out until just before I needed it. It also doesn't help that I have slightly warm hands. Boo. But don't worry, all turned out well.
Oh, I also used a glass to roll out the dough because I was lazy to take out the heavy machinery. Okay no, I meant the rolling pin. It was buried wayyyyyyy deep in the cupboard!! >< But it turned out well too :D
What are you waiting for? Get your butt down to the kitchen and make these! They are really awesome!
Mini Fruit Tartelettes
makes 9 mini tartelettes (1/4 original recipe)
adapted from ourchocolateshavings
50g all purpose flour
25g cold unsalted butter
7.5g (3/5tbsp) caster sugar
pinch of salt
1/4 egg, beaten with 1/2tsp water
1. Sift the flour, sugar and salt directly onto a work surface (preferably cold marble - I don't have marble countertops so I used a plastic serving tray. Weird I know.)
2. Cut the butter into small pieces and rub it into the flour. Use a pastry scraper (dough cutter or whatever you call it) if you have. Work quickly to ensure that the butter stays as cold as possible. Once the dough has the texture of fine sand, create a well in the center.
3. Add the egg and water to the center and gently beat the egg.
4. Slowly incorporate the flour into the center, ensuring that the well does not break. Once most of the flour has been incoporated, you can start using your hands. Knead the dough and form a round ball of dough (be careful not to overwork the dough!).
5. Take a small handful of the dough and use the palm of your hand to smear it completely onto the counter surface. This ensures that the butter is fully incorporated into the dough and makes it easier to work with. Reform the smeared piece of dough and repeat with the rest until you have a pile of chunks of dough. Form it into a ball again.
6. Wrap the dough in cling wrap and leave to rest in the fridge for at least 45min.
7. Preheat oven to 190C. Take the dough out of the fridge and let it sit unwrapped so it warms up a little. Lightly flour your working surface (or just roll the dough in the cling wrap like I did!) and roll the dough out to about 1/8-inch thick. Using a small cookie cutter, cut out circles of dough. Place the dough in the moulds and gently prick the bottom of the dough with a fork a couple of times*.
8. Bake for 10-12min or until the edges of the tarts turn a light shade of golden brown. Let them cool completely on a cooling rack.
*You can blind bake them if you want but I didn't have baking beans so I just baked them as is. Surprisingly, they didn't puff up! Awesome (:
1/4tsp vanilla extract
1 egg yolk
18.75g (1-1/2tbsp) caster sugar
5g all purpose flour (a bit less than 2tsp)
5g cornstarch (a bit more than 2tsp)
1. Whisk the yolk and the sugar until mixture turns pale yellow (about 3min).
2. In a separate bowl, stirthe cornstarch and flour together and add it into the sugar-yolk mixture. Stir to remove any lumps.
3. In the meantime, bring the milk and vanilla to a boil, stirring occassionally. As soon as the milk starts boiling, add a ladle of hot milk to the egg mixture and stir vigorously, ensuring that the eggs won't curdle.
4. Add all the egg mixture into the milk mixture and whisk until the mixture thickens (about 1-3min). Remove from the heat as soon as the mixture thickens.
5. Place the pastry cream in a bowl and cover with cling wrap, ensuring that the cling wrap touches the surface of the cream (prevents the formation of a skin). Let the pastry cream cool (I just put it in the fridge so it'll cool faster!)
kiwis, sliced then quartered
strawberries, some sliced some whole
1. Wash and dry all the fruits then cut as mentioned above.
2. Once the tartelettes and pastry cream have cooled down, add some pastry cream to the bottom of each tart. The cream should go up to about 2/3 of the tart shells (I think I overfilled them but who's complaining when there's more pastry cream? Hahah)
3. Decorate each tartelette with desired amount of fruits. Serve them at room temperature or cold, as you wish. Both are equally awesome!
The measurements in the recipe above made 9 mini tartelette shells using the pastry dough and yielded enough pastry cream to generously fill the 9 shells completely. I omitted the apricot glaze which ourchocolateshavings used because I was lazy. And also because I didn't have apricot jam. Ha ha.