Fruity Fruits Tarts Recipe

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Directions

For praline Powder

• Melt the sugar in a heavy saucepan and add the nuts and spread the mixture on a tin and allow to cool.
• Powder coarsely and keep it aside for later use.

For the tart cases

• Sieve the flour with the salt and add butter and knead into a dough by adding ice-cold water.
• Roll out the dough to about 3 mm. thickness and cut with the fluted cutter of the desired size.
• Press into tart cases and prick with a fork and bake blind in a preheated oven at 230 degrees C (450 degrees F) for 10 to 12 minutes and remove it from the oven and keep it aside to cool.

For the custard sauce

• In a bowl add custard powder in a little milk and in a pan add milk and sugar and when the milk starts boiling, add the custard powder mixture and boil until thick and stir continuously.
• Cool the custard and add the vanilla essence and keep it aside.

For the mixed fruit

• Chop the fruit and keep it aside.
• Add the sugar and cornflour to the syrup and mix it well and boil until the mixture thickens slightly.
• Cool and then add the lemon juice and orange color and add the fruits in the sauce and mix it well.

How to proceed

• Fill the tarts with some custard sauce and then with some mixed fruit.
• Brush with warm marmalade and sprinkle the parline powder on the sides.
• Serve it.

• You can prepare tart cases 1 day in advance and can also prepare the custard sauce 1 day in advance.
• Prepare Mixed fruit filling 1 day in advance.
• You can also prepare the tarts case? shell 3 hours in advance and store them in the refrigerator.

• You can decorate these tarts by putting tinned cherries on top and brushing with warm marmalade.

Meghna Nath