Fruit Tart



Leather Material:

Sweet Shortcrust Pastry

Sweet Shortcrust Pastry also included in the group enriched Air Shortcrust pastry, because besides added fat and eggs, the sugar content is also quite high, therefore this Pastry is only suitable for sweet taste. Sweet Shortcrust Pastry contains high enough fat and sugar, it also requires eggs. Therefore, in the manufacture of Sweet Shortcrust Pastry is recommended using the method of baking blind. Those included in Sweet Shortcrust Pastry are:

Pate Sucree

Crispy and sweet-flavored textured. Pate Sucree dough softening and soft, therefore before it is formed usually inserted into the refrigerator first. High sugar levels will break the gluten chain so that the dough does not become elastic. The dough is soft due to high levels of fat and sugar. Because it can withstand the contents well, the pate Sucree is widely used to make sweet pastries that contain fruits.



·         Materials:

250 g wheat flour proteins are being
1/2 tsp salt
125 g butter (butter) or margarine, chill, small diced
100 g refined sugar, strain
4 egg yolks
100 g white chocolate, chopped


Another Recipe

Classic Apple Pie


·         How to make:

1.        To make it advisable by manual (stirring by hand)
2.        Strain the wheat flour and salt, put it in a container, make a hole in the middle. Put butter, sugar, and egg yolks. Stir with a fingertip to a bulleted dough.
3.        Unite the dough and move the dough on a flat surface (marble or stainless steel), knead the dough to the fused. If the dough is sticky, sprinkle flour sufficiently on the surface.
4.        How to knead the dough: Push the dough using the palms several times. Do not take too long to knead, enough for approximately 1-2 minutes.
5.        Round the dough, wrap the meeting with plastic, store it in the refrigerator until it is used.



·         Content:

4 egg yolks
150 g granulated sugar
1/4 tsp salt
50 g cornstarch
1/2 Vanilla essences or 1 stem vanilla original, grab the seeds
500 ml full cream liquid milk, divide into 2 parts: 200 ml and 300 ml

·         Topping:

Assorted Fresh Fruit
Fruits, Leci, longan, pineapple, mandarin oranges, stemmed cherries

·         Glaze Jelly:

150 ml of water
2 tbsp granulated sugar
1 tsp unflavored jelly powder

·         How to make:

1.        Prepare batter Pate Sucree, store in the refrigerator until the moment will be used. Before the spread of silence at room temperature for 30 minutes.
2.        Preheat the oven to 180oC, prepare the pie-loading pan of the square size 10x30 cm, apply with butter, set aside. Flatten the batter pate sucree to a thickness of 0.5 cm. Put into a baking pan, neatly. Put in the refrigerator for 30 minutes.
3.        Puncture the dough using a fork and cover with the bread paper then spread the baking beans on it and bake in the oven with a temperature of 180oC for 20 minutes. Raise bread paper and baking beans. Bake a 20-minute dive or until golden yellow. Remove from oven, let stand to cool.
4.        Contents: Preheat 300 ml of milk over a small flame, in another mixing bowl and stir well: egg yolks, sugar, salt, cornstarch, milk remaining and vanilla. Pour this dough into hot milk, stir using a wire whisk, cook on a small heat until it thickens and boil, lift and chill while sometimes stirring so as not to be skinned.
5.        Melt white chocolate, using a brush apply to the whole surface of the skin has been cold pastry. Pour via the cool fresh fruit set on it to taste.
6.        Once the fruit is ordered prepare the jelly glaze: boil all the ingredients for the jelly glaze until boiling then applies on top of the fruit surface. Serve after the jelly hardens.

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