Assalamualaikum!
Spring is finally here Alhamdulillah! I could finally take
out my dresses and skirts from storage!Woot woot. Soon would be the barbecue season!Ahhh can’t wait! I miss those days when I don’t have to worry whether my
coat is thick enough to last me the whole day or having to put lotions in my
bag for reapplications through out the day.Bliss!
It's funny how I’ve been meaning to blog for the past couple of weeks but I was too busy with school work. Now when I actually have
time to sit down..I sat here in front of may laptop..and my mind went
completely blank. Which recipe should I write first?Which photos do I have to
edit first?oh wait..where are the photos?=.=’ Not cool Soffy. Not Cool...
A couple of weeks back our lovely Kak Isma wanted to learn
how to make a fruit tart. It sure brought back memories!When I first came to
Montreal, fruit tart was the first dessert I made. That was THREE years ago!How
time flies!So here is the recipe for fruit tart to which kak Isma said.. "sedap
sangat rasa nak nangis”.AWWWW!
Sugar Crust/Pâté Sucree
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup butter(cold)
2 to 3 teaspoon cold water (or more depending on the
consistency of the dough)
1 tablespoon of sugar
- Cut the cold butter into chunks.
- In a big bowl, put in the flour, sugar and chunks of cold butter.
- Using your fingers or fork, combine the flour,butter and sugar until crumbly
- Add in water little by little until the crumbs come together to form a ball of dough.
- Wrap the dough in a plastic wrap and leave in the fridge for 15-20 minutes
- Preheat the oven to 350 degree Fahrenheit in the mean time.
- Place the dough on a well floured surface after removing it from the fridge.
- Roll it out using a rolling pin or simply press them using your palms.(no one is judging!)
- Place the rolled dough on a 9 inch pie pan.
- Cut off the excess dough.
- Using a fork make small holes on the bottom of the pie crust
- Bake for about 20 minutes or until the crust is golden brown
Pastry Cream
1 1/4 cups
1 teaspoon vanilla extract
2 large eggs
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
- In a bowl beat the eggs with sugar until combined
- Sift the flour and corn starch into the mixture and continue mixing until a paste is formed. Set aside.
- In a saucepan, bring the milk to just boiling (foams up). Remove from heat.
- Add the milk to the egg sugar mixture a few tablespoons at a time to avoid the curdling of the eggs.
- Once the egg sugar mixture is warm enough, pour in all of the milk and mix well
- Put the mixture back into the saucepan on low heat and stir continuously.
- Once it thickness, wait for a about 2-3 minutes and remove from heat.
- Stir in the vanilla
Fruit Tart
Pate Sucree/ Sugar Crust
Pastry Cream
Fruits of your choice
- Spread the pastry cream evenly on the crust
- Slice the fruits of your choice into small pieces.
- Arrange the fruits on the pastry cream to your liking.
- Chill the fruit tart for at least half an hour in the fridge before serving
Give it a try!=D
Sorry for the bad pictures.It was dark and we were...well...impatient?=p
Original pastry cream recipe from: here
Take care!Wasalam
Till then, Love,
Sofhan Hasni
