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After having laughed my lungs out and experiencing wonderful yet painful face cramps on the cheeks from hearing something most hilarious yet quite unexpected, a sweet treat was most definitely needed. Plus, I had been dying to finally try this recipe/twist of mine for quite some time now, and with a few certain little “mice” on the lose who love to get the first of any sweet treat, their reaction to this one, except for one, shocked me. Hmm, looks like my dad, little brother and I are the only ones who enjoy fruit tarts. I did so wish for mom to have a bite, but she does not like fruits combined with her desert (not to worry, I’ll make something for her too).
So let’s rock this joint and kick it off with making the basic component of the tart, the pastry dough.
Fruit Tart
Pastry dough ingredients:
-1 1/2 cups all-purpose flour
-1/4 tsp salt
– 1/2 cup (1stick) butter, cubed
-2 tbsp granulated sugar
-3 tbsp water

Directions:

Cube butter and place in medium mixing bowl. Throw in flour and salt. Now, let’s get those hands dirty. Rub flour and butter between your fingertips until it looks like breadcrumbs. If it doesn’t, add a 1/3 cup of flour to help out due to the moisture of the butter.
Once done, add sugar and one tablespoon of water at a time, we don’t want the dough to go back to mush.
You should a large enough pastry dough to separate into two separate balls of dough.
In a cake pan, I used a small 5×6 heart shaped cake pan and a regular 9″ cake pan. Cover with parchment paper or aluminum foil on all sides.
Preheat oven to 400 degrees Fahrenheit. Place pastry dough in cake pan and spread dough until it covers cake pan center to the edges/sides.
Poke with fork, this prevents in from rising and burning during baking. Pop it in the oven and bake for 00:15 minutes.

Fruit Tart filling:

-half of a 4oz container of blue berries
-4 or 5 kiwi’s or strawberries
-1/2 cup (1 stick of butter) room temperature
-4 oz cream cheese
-3 tbsp granulated sugar
-1 tsp vanilla extract

Second filling:

-1 cup heavy whipping cream
– 1 1/2 tsp granulated sugar
– 1 tsp vanilla extract

Directions:

Cream butter, add cream cheese and sugar to mixture. Mix well, should come out to a pale yellow color (if not that’s fine). Add vanilla extract. Mix and then put in fridge.

Second Filling:

In a medium bowl, mix whipping cream and sugar until smooth yet a bit thick, add vanilla extract until small peaks form and stand. Can mix a little more, but no more than that. Other wise you’ll turn it to a liquified brown butter-like soup. >;,.,<; Yuck!

Creating and Plating Fruit Tart:
The large pastry will be filled with the cream cheese filling. The small one, with the whip cream. Spread evenly in both and cover evenly leaving no empty spot on pastry. Then get out you washed fruit, dice or slice them (except blueberries) and with left over filling ( you will have unless you used it all as the filling) and decorate with your own pipping technique or as how you feel it to be suitable.
When done, in a small bowl place three tablespoon of raspberry jam. Mix until a liquid consistency. Drizzle over both tarts and place both tarts in fridge. Cover them with plastic wrap. Then enjoy after dinner or as you wish. ^,.,^

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Tons of love bites,
Izzy

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