Summer Fruit Tart 夏日鮮果撻

In Hong Kong bakery shop, they always have the small slice of cake, and the small fruit tart is always my favourite. A crispy tart shell filled with delicious custard, topped with colourful fruit. So delicious!

It is very easy to make and is perfect for summer desserts/ party food. Enjoy!

以前在各大餅店買西餅時，最喜歡的就是鮮果撻Fruit Tart，香脆的曲奇撻皮，加入卡士達醬，上面加上色彩繽紛的水果，超好味！

自己做撻皮非常簡單，卡士達醬也可以用來拌其他甜品享用。這個超適合夏天的派對小食或下午茶點！

For the custard : Add milk in a saucepan, cook under medium low heat until there are bubbles around (do not boil it), then add in vanilla extra, mix well and set aside. In a large bowl, mix eggs, egg yolks, sugar and corn starch together. Then add in 1/3 warm milk, mix well. Then add in the rest of the milk, keep stirring.

Put the mixture back to saucepan, then cook under medium heat until thicken. Keep stirring until there are big bubbles, let it cook for 30 seconds more. Put the custard in a bowl, then cover directly with cling film and let it chill in fridge.

For the tart shell: Mix flour and sugar together, then add in cold cubed butter. Use your hands to crumble it. Add little bit water to form a dough. Wrap with cling film and chill in fridge for an hour.

Take the dough out and place a dough in a tart tin. Use a fork to pick the holes. Place parchment paper and add in rice or beans.

Pop in preheated oven at 180C, bake for 20 minutes. Then take out the parchment paper and beans. Brush some eggwash , then pop back in oven and bake for 10 minutes.

Let the tart shells cool down, then fill with custard, top with sliced fruit. You can brush some apricot jam on top to give it some shine. Enjoy!

*This recipe can make about 15 small tarts

卡士達醬做法：將牛奶放入鍋內，用中小火煮至周邊有氣泡(不要煮沸），加入雲尼拿香油，拌勻，離火。在另一大碗內，將雞蛋、蛋黃、糖和生粉拌勻，然後倒入1/3的牛奶，快速拌勻，然後再倒入餘下的牛奶，不停攪拌

將混合液倒入鍋內，用中火煮至濃稠，期間要不停攪拌，至濃稠和有大氣泡時，繼續多煮30秒。將卡士達醬倒入碗內，直接蓋上保鮮紙，待涼後放入雪櫃備用

撻皮做法：將麵粉和糖拌勻，然後加入剛從雪櫃拿出來的牛油(切塊)，用手堆成麵糰。然後下少許水(逐少加入，未必需要用全部的水），堆成麵糰便可，用保鮮紙包好，放入雪櫃靜置一個小時

拿出麵糰，放入模內，用叉在麵糰上插孔，再鋪上烘焙紙，加入豆或米, 然後放入已預熱180度C焗爐，焗約20分鐘，拿出豆和烘焙紙，在撻皮上塗上蛋液（這個防止撻皮變軟身），再放入焗爐焗約10分鐘

撻皮待涼後，可加入卡士達醬，再鋪上自己喜歡的水果（*水果要瀝乾水份），再塗上杏桃果醬即成！

*這個食譜可做約15個蛋撻大小的撻

Print

Summer Fruit Tart

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

 

Course: Dessert

Keyword: fruit tart, tart

Servings: 4

Ingredients

Tart Shell

• 220 g All-purpose Flour
• 30 g Sugar
• 140 g Butter
• 2-3 tbsp Water

Custard

• 1 Egg
• 3 Egg Yolks
• 130 g Sugar
• 480 ml Milk
• 40 g Corn Starch
• 1 tsp Vanilla Extract

Others

• Fruit
• Beaten Egg
• Apricot Jam

Instructions

Custard

1. Add milk in a saucepan, cook under medium low heat until there are bubbles around (do not boil it), then add in vanilla extra, mix well and set aside. In a large bowl, mix eggs, egg yolks, sugar and corn starch together. Then add in 1/3 warm milk, mix well. Then add in the rest of the milk, keep stirring.

Tart Shells

1. Put the mixture back to saucepan, then cook under medium heat until thicken. Keep stirring until there are big bubbles, let it cook for 30 seconds more. Put the custard in a bowl, then cover directly with cling film and let it chill in fridge.

2. Mix flour and sugar together, then add in cold cubed butter. Use your hands to crumble it. Add little bit water to form a dough. Wrap with cling film and chill in fridge for an hour.

3. Pop in preheated oven at 180C, bake for 20 minutes. Then take out the parchment paper and beans. Brush some eggwash , then pop back in oven and bake for 10 minutes.

Assemble

1. Let the tart shells cool down, then fill with custard, top with sliced fruit. You can brush some apricot jam on top to give it some shine. Enjoy!

2. *This recipe can make about 15 small tarts