Skip to main content

Fruit Tartlet


I made these Tartlets using the silicone boat shaped moulds, a gift from MaryMoh of  'Keep Learning Keep Smiling '  when we met up in London a few months ago.  Do hop over to her blog to view her many fabulous recipes some of which are her original creations.  These tarts are indeed delicious and will be great as finger food or  as a light and refreshing dessert.  The recipe for the pastry was adapted from my post on   'Egg  Tart'.



Boat shaped silicone mould












This is very quick and easy to make and you can put in any types of fruits that you fancy .......  I used canned apricots and fresh strawberries.

Ingredients         (Makes 9)
  • 4 oz plain flour
  • 1 oz caster sugar
  • 2 egg yolks lightly beaten
  • 2 oz butter
  • Pinch of salt
  • Canned peaches, drain off syrup, cut
  • Fresh strawberries, cut
Glaze  :  1/2 cup peach syrup, 2 Tbsp apricot jam
             Cook under low heat, keep stirring and strain before use.

Method
  1. Sift flour with salt onto a pastry board.
  2. Make a well in the centre and put in the sugar, butter and egg yolks.
  3. Work the above ingredients with the finger tips until blended.
  4. Draw in the flour with a palette knife and knead until smooth.  Work with the heel of the hand.
  5. Wrap up the dough and keep chilled for an hour in the refrigerator.
  6. Take some dough and press into the lightly greased mould, to shape.
  7. Bake in preheated oven @ 180 deg C for about 5 to 7 mins.
  8. Remove from oven and immediately use a toothpick to prick holes @ the base of the pastry.
  9. Brush the insides with apricot glaze and leave to set and cool in moulds for about 10 mins.
  10. Remove from moulds and cool on wire rack.
  11. Arrange the fruits in each pastry case and brush with warm glaze all over the fruits, and sides of the tart.
  12. Serve immediately.


Try making this as a dessert for this festive season.




"Here's Wishing Each and Every one of  You
A Very Merry X'mas  and a Happy  New Year"

Comments

  1. Oh Cheah, I want these! Very beautiful color and topping. Good photography ;D

    ReplyDelete
  2. this is a very special mold! its very hard to find silicon molds in sg! i love your fruit tartlets looks very yummy!

    ReplyDelete
  3. Love the boat shaped tarts. They are very professional made :D

    ReplyDelete
  4. very pretty tarlets. merry xmas to you and family.

    ReplyDelete
  5. Cheah...your fruit tartlets look great for Xmas :) Merry Xmas to you too and have fun in Oz !

    Cheers,
    Elin

    ReplyDelete
  6. Anncoo
    I snapped these outdoors. Quite pleased with the outcome!

    j3ss kitch3n
    I got 1 orange coloured identical mould for my neighbour from Amazon UK @ 9.99 pounds. She's very pleased with it.

    Zoe
    Thank you very much!

    Yummy Koh
    Thanks. Merry X'mas and Happy New Year to you and your family too!

    Elin
    Thanks. Will try to take more pics when I'm there. My girl has booked a few makan places.

    ReplyDelete
  7. Hmm...mm....this is something so irresistible! Hope you're having a fabulous day & enjoy your trip.
    Blessings, Kristy

    ReplyDelete
  8. Silicon moulds are the best, so easy to use! These tartlets look amazing and colourful, I love it. And I like the boat-shape because it's different from the normal round ones you see. And I love that plate!

    ReplyDelete
  9. cheah, even though it's late now,i dont mind grabbing a piece of this.

    ReplyDelete
  10. Kristy
    Thanks. You have a great day too!

    Sharon
    Not quite used to silicone moulds yet, find it a bit wobbly. The shape is unique and cute.

    lena
    Gosh it's late and you're not sleeping yet? Me too, ha, ha!

    ReplyDelete
  11. Interesting shape of the silicone mold.

    ReplyDelete
  12. colorful and pretty tarts, wish to have one now.

    ReplyDelete
  13. Very nicely done, looks festive too...you made only 9, not enough for me!

    ReplyDelete
  14. This look great! Merry Christmas to you and your family.

    ReplyDelete
  15. These tartlet looks v appetizing...

    Merry Xmas to you!! :)

    ReplyDelete
  16. tigerfish
    Yes, MaryMoh made a wise choice!

    Jess
    Yes, they're delicious!

    Jeannie
    I was just trying out the recipe and so happens it was just enough to fit into the 9 moulds!

    Sonia
    Merry X'mas and Happy New Year to you and your family too!

    hanushi
    Indeed they are! Merry X'mas to you and your family too!

    ReplyDelete
  17. I do remember the meet-up of you two gorgeous ladies...these fruit tartlets look scrumptious.

    ReplyDelete
  18. those tart shapes looks so cute!

    ReplyDelete
  19. Wow..these just look so pretty and inviting! Your are turning into a professional, Cheah! :D You made it sound so easy. Would love to try some day...must get over with my jetlag first. Hope you find it easy to use the silicone mould.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set