Fruit Tart

Ingredients:

Fruits
Apricot Glaze

Sweet Pastry
(A)
200g Butter
100g Icing Sugar
1/4 tsp vanilla essence

(B)
1 egg

(C)
420g Flour
1 tbsp milk powder

Custard Cream
(A)
1 egg
30g sugar
20g custard powder

(B)
100g milk
100g whipping cream

(C)
1/2 tsp vanilla essence

Method :

For Sweet Pastry

1. Cream (A) until lightlyand add in (B). Cream until smooth
2. Add in (C) and mix until well blended
3. Press it into the tart mould. (Weight of pastry is ~ 780g)
4. Prick it with fork and bake at 190 degrees Celcius for 15 minutes or until golden brown. Leave it to cool

For Custard Cream

1. Mix (A) until well blended
2. Cook (B) until almost boiling, then add it gradually into (A). Stir until well combined.
3. Strain it and cook it over low heat by stirring continuosly until it boils and thickens.
4. Remove from heat and add (C)
5. Mix well. Cover the pot with plastic wrap to prevent a skin from foaming. Leave it to cool

For Fruit Tart

1. Spoon the custard cream into the baked pastry shells. Top with fruits and brush with apricot glaze