• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 31 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Sweet Crust:
  • 165g Anchor Unsalted Butter, cold cubes
  • 95g sugar
  • 1 egg yolk
  • A pinch of salt
  • 270g all purpose flour
  • Pastry Cream(Custard):
  • 300g Anchor UHT Full Cream Milk
  • 1/2 tsp vanilla essence
  • 70g sugar
  • 4 egg yolk
  • 25g corn flour
  • 80g Anchor Unsalted Butter


    For the Sweet Crust:
  1. Preheat oven at 175 °C.
  2. In a mixing bowl with paddle attachment, mix cold butter, sugar, salt and flour together until crumbly and the butter well coated with all the ingredients.
  3. Add in egg yolk mix until become a dough. Rest the dough for 20 minutes in a fridge.
  4. Scale 16g of dough into tart shell mould 2.5inch diameter and 0.6 inch height then line evenly.
  5. Put the tarts in a freezer for 30 minutes.
  6. Then bake for 20 - 25 minutes or until golden brown colour.
  7. For the Pastry Cream:
  8. Using a medium sauce pan, bring milk and vanilla essence to a boil.
  9. In a bowl, mix egg yolk and sugar until well. Then add in corn starch to mix well.
  10. Pour 1/3 part of the hot milk into the egg mixture and immediately mix well. Continue to mix in the remaining hot milk.
  11. Bring the mixture back to saucepan and cook until bubbling. (whisk constantly during cooking, the custard should be thicken and become glossy)
  12. Remove from the heat and immediately add in the soft butter. Mix well.
  13. Trasfer the custard in a clean bowl, cover with cling film by touching the custard surface and allow to cool.
  14. To Assemble:
  15. Using a piping bag to pipe the cold custard into tart shell then garnish on top with fresh fruits.
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