FRESH FRUIT TARTLETS



It's at Daiso where my little insignificant, pointless, niggling and  piddling dreams come true. Thus these tartlets were born.

We all know that there are mama melon ballers but dare we dream that there baby melon ballers? I did. And my melon baller dream came true. Now....dare you tell me that that baby isn't cute!




Because fresh fruit tartlets are prettiest when topped with small dainty fruits like berries (in my book), but which are ridiculously priced if you're living right smack on the equator, I have never bothered to make fresh fruit tartlets. Until I found this baby melon baller. Now I can make my own tropical 'berries' for tartlets anytime. From baby mango balls , baby bright red water melons balls to baby jade honey dew melon balls. 




Angie from Angie's recipe had this Fresh Fruit Tartlets recipe that had a filling of a ground hazelnuts-butter-sugar paste instead of custard. I thought the moist, rich, nutty paste was a brilliant change from the usual custard filling...a filling that I was never inspired to make for fresh fruit tartlets. 





So I am glad I made these because both the subtley sweet, crusty pastry and the moist hazelnut filling is to die for. And the squishy, spurty and juicy mango and baby grapes on the top made a perfect finish. Truly...quite a remarkable recipe. Thanks to Angie. I would make these if I were you. 

True ~




The recipe ~ adapted wholly from Angie's Recipes

Sweet Pastry Crust ~

250n gm pastry flour ( I used AP flour)
60 g castor sugar
1/4 tsp salt
125 g butter, cut into small cubes
1 egg yolk
2-3 T cold water

Put everything in one bowl and work in the butter until the mixture resembles corse breadcrumbs. Then bring everything together with your fingers until it becomes a soft dough. Refrigerate for about 30 minutes before rolling out to line the baking tart tins. Angie used 4, 12 cm tart moulds. I used 4 egg rings and 2, 12 cm tart moulds. 

I rolled the pastry between two sheets of baking paper for easier lifting of the pastry. The pastry is quite soft and rich. Roll out to 1/4 inch thick and line the tart moulds right up to the sides. Prick the base with a fork. Refrigerate while you make the filling.

Filling ~

85 gm butter, softened
85 gm icing sugar
1 egg
1/2 tsp vanilla
85 gm ground hazelnuts

Beat butter and sugar with a wooden spoon until thick and creamy and soft. Add egg and beat again until well combined. Add in the ground hazelnuts and fold in. Fill the pastry lined moulds until 3/4 full. Do not fill right up because the filling will puff up a little upon baking. The little space between the top of the baked filling and the rim of the cooked pastry allows the fruits berries or balls of fruit to stay within especially if like me you do not use a whipped cream topping for the fruit to rest on.

Topping ~

8 tsp Chantilly cream (I did not use any kind of cream for the topping)
Small berries or 'berries' melon balled tropical fruits or small seedless grapes



Komentar

Posting Komentar

Postingan populer dari blog ini

AUNT MONTEL'S SUGEE CAKE

Gambar
She must have been about 17 or 18 and I about 4 or 5 because I remember standing in my grandaunt's kitchen having agreed, with a nod, to a cookie or something when my young aunt had asked me if I wanted a snack. Kneeling in front of me she tried to coax and bribe me out of my shyness so that I asked for it by speaking up. I couldn't.  So I simply stood there, blinking, head down, tongue tied while I felt my lips pursing up, hoping she would give it to me still because I really, really wanted it. And of course she did.  That was my first memory of my Aunt Montel. Thirty years on I found myself coaxing recipes from her instead. Recipes that she would not normally share because those were her trade secrets.  Food was a constant in her home even at the oddest hours.  I think she was born with a whisk and a wok in each hand and landed feet first in the kitchen. She was a foodie in every sense of the word. Sadly, she passed on a couple of months ago, a little too early. Sh...
Baca selengkapnya

WINNER OF CSN $50 GIFT CERTIFICATE !

First of all I would like to thank everyone who has left a comment for the giveaway. The response was overwhelming.  234 comments in all. I can't thank you all enough for taking part in this giveaway. My apologies for the delay in this announcement. I have yet to figure out a way to copy and paste the random number generator with the winning number on it. I couldn't. So I'll just announce the lucky number. It is number 147. The winner is Julieh!! Julieh do email me at enaharun@hotmail.com to claim your prize. I hope to hear from you soon. :) And do be on the watch out for more giveaways in the future everyone. Have a wonderful day!
Baca selengkapnya

BACK TO BASICS ~ HOME MADE BUTTER

Gambar
This is a truly inspired post. Inspired by the talented Quinn of  Quinn's Baking Diary. Quinn has not blogged about this yet but she had facebooked it.  I was smitten and so were many of her facebook friends. And I promised her I would make this since over beating is in my nature. Indeed if there is anything that I will over beat to a hilt and without a quiver of guilt in the future it will surely be cream. Yes Ma'am. When I had created the butter I felt like a little Miss Dairy Queen who had just milked a cow and who lives on a farm with plenty of know-how. Some of us, like me, after some googling, will know that cream is the butterfat-rich part that rises to the top of non homogenized cow's milk. It is not made. It is, in the words of www.ochef.com , "an ur -ingredient if you will." "It is not the product of another recipe, it is a naturally occurring food that you cannot make yourself." Like chicken livers, salt and apples" says he. But butter ...
Baca selengkapnya