It’s almost summer and what better way than fruits to keep yourself active. Well, I have a perfect and simple treat to make your fruits every tastier. A buttery soft tart filled with fluffy chantilly cream and topped with the best of seasonal fruits, Sounds drool-worthy enough??
Tarts are something every confectionery enthusiast like me fail at in the first 2-3 tries but I assure you that you won’t after this recipe.
TIP: Perforated rings and a perforated mat for tarts is a one-stop solution to take your tarts to the next level. No blind baking, no puffing up of the tart shell, no silly docking of the dough.
Fruit Tart
A buttery, vanilla pastry case filled with the best of seasonal fruits.
Ingredients
For Tart
- 180 gms Refined Flour (1 1/2 cup)
- 60 gms Unsalted Butter (1/2 cup)
- 62.5 gms Powdered sugar (1/2 cup)
- 5 ml Vanilla Extract (1 tsp
For filling/topping
- 200 ml Whipped cream
- as needed Fruits (as per preference)
Instructions
- In a mixer, Sieve and add in the refined flour, butter, sugar and vanilla extract. Blend it together.
- Remove and knead to form a stiff dough. NOTE: Add water to it only if required (1 tsp only), I personally don't add any water for my tarts.
- Refrigerate the dough for 15 Mins, remove and roll it into thin sheets.
- Cut them as per tart moulds/ perforated rings.
- Once the moulds are lined, bake them in a preheated oven at 150 degrees Celsiusor 300-degree Celsius for 12 Mins and then leave them in the oven for about 5-8Mins. Remove, cool and keep aside.
- Whip some heavy cream, fill the tarts with it and add chopped fruits on top.
- Serve. Your simple and easy to make fruit tarts are ready!!!
Notes
- Using perforated rings is much more advisable since it avoids the blind baking stage and allows the air to spread evenly avoiding over puffing.
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