Mini Tarts
These bite size mini tarts may be small but they're big in flavour. They are perfect for mini desserts.
Mini Tarts
Ingredients:
For dough:
125 gr. cold butter (cut into cubes)
1/2 cup icing sugar (powdered sugar)
1 tablespoon very cold water
a pinch of salt
1 egg yolk
1/2 pack of vanilla (2,5 -3 gr.)
2 cups plain flour (all purpose flour)
For filling:
2 cups milk
1 egg
1 tablespoonful plain flour (heaping)
1 tablespoonful corn starch (heaping)
1/2 cup granulated sugar
30 gr. white chocolate
Instructions:
1- Combine cold butter and icing sugar in a big bowl by mixing well with an electrical mixer
Add in cold water, salt, yolk and vanilla. While mixing them, add in flour gradually, not all in one breath.
Knead the mixture on dry surface (on the counter) until becoming consistent dough.
Put the dough in a bowl and cover with cling film. Keep in the fridge for nearly 30 minutes.
2- Grease each part of a mini tart plaque or mini muffin pan. Put the tart plaque in the fridge for 1-2 minutes.
3-After 30 minutes , take out the rested dough and divide into small pieces.
Flatten each of small pieces into a round flat circle with your fingertips on the counter.
Transfer each round flat circles to each well of a mini tart plaque. Using your fingers, press the pastry to fit into the well.
Refrigerate for 10 minutes.
4- After 10 minutes, take out the tart plaque and make small holes on the each shell with a fork or a toothpick for not oven spring.
5- Bake until the tart shells are evenly golden and crisp in preheated oven to 180 C for 15 - 18 minutes.
After baking, transfer the plough to a wire rack and cool for 5 minutes, then remove the tart shells from the plaque and cool to room temperatures.
6- For filling:
In a pan, mix flour, starch, sugar, milk and egg till smoothing.
Cook the mixture until it boils and thickens, stirring constantly over medium heat.
After thickening, remove from heat and add white chocolate by stirring well.
7- Fill the each of tart shells with custard by using piping bag or a spoon.
Garnish with fresh fruit.
Bon Appetite.....
Mini Tarts
Ingredients:
For dough:
125 gr. cold butter (cut into cubes)
1/2 cup icing sugar (powdered sugar)
1 tablespoon very cold water
a pinch of salt
1 egg yolk
1/2 pack of vanilla (2,5 -3 gr.)
2 cups plain flour (all purpose flour)
For filling:
2 cups milk
1 egg
1 tablespoonful plain flour (heaping)
1 tablespoonful corn starch (heaping)
1/2 cup granulated sugar
30 gr. white chocolate
Instructions:
1- Combine cold butter and icing sugar in a big bowl by mixing well with an electrical mixer
Add in cold water, salt, yolk and vanilla. While mixing them, add in flour gradually, not all in one breath.
Knead the mixture on dry surface (on the counter) until becoming consistent dough.
Put the dough in a bowl and cover with cling film. Keep in the fridge for nearly 30 minutes.
2- Grease each part of a mini tart plaque or mini muffin pan. Put the tart plaque in the fridge for 1-2 minutes.
3-After 30 minutes , take out the rested dough and divide into small pieces.
Flatten each of small pieces into a round flat circle with your fingertips on the counter.
Transfer each round flat circles to each well of a mini tart plaque. Using your fingers, press the pastry to fit into the well.
Refrigerate for 10 minutes.
4- After 10 minutes, take out the tart plaque and make small holes on the each shell with a fork or a toothpick for not oven spring.
5- Bake until the tart shells are evenly golden and crisp in preheated oven to 180 C for 15 - 18 minutes.
After baking, transfer the plough to a wire rack and cool for 5 minutes, then remove the tart shells from the plaque and cool to room temperatures.
6- For filling:
In a pan, mix flour, starch, sugar, milk and egg till smoothing.
Cook the mixture until it boils and thickens, stirring constantly over medium heat.
After thickening, remove from heat and add white chocolate by stirring well.
7- Fill the each of tart shells with custard by using piping bag or a spoon.
Garnish with fresh fruit.
Bon Appetite.....
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