|Corn flour||2 tbsp|
|Sugar||2 1/2 tbsp|
- Combine yolk and corn flour together. Whisk till both ingredients are well blended.
- Add the sugar slowly into the yolk mixture and mix well.
- Warm the milk over low heat. Do not allow the milk to boil..
- Stir the warmed milk gently into the yolk mixture and make sure all are well mixed.
- Put the mixture on low heat and keep stirring till mixture gets thicken.
- Leave to cool and ready to be use.
- Combine butter and icing sugar and mix till light and fluffy.
- Add in the eggs slowly and blend well. Make sure that egg is well corporate into the mixture before pouring in another portion.
- Once mixture is ready, stir in 2/3 of the flour and mixed well. You may use a mixer as it save a lot of time. Put it on low speed.
- Once a dough is form, scoop the dough and knead it gently. Combine the remaining flour and make into a smooth dough.
- Roll the dough into longular shape and cut into small equal portions (around a ping pong ball size).
- Shape the dough into the tart mould.
- Bring to bake at 180 degree Celsius for 20~ 25 mins or when turn brown.
Scooped the custard cream and fill it into the tart shell. Topped each tart shell with fresh fruit and ready to be serve.
I baked these mini fruit tarts for my colleagues and really gald that they like it :)
It's been quite sometime since I last baked something for them and since it's a Friday, having a little treat for them seems fabulous.
Supposed to top the tarts with peach slices too but I think I cut the strawberries and kiwi fruit a tad too huge. No space to squeeze in the peach. Lol. I tried one myself and really like the custard cream. DIY custard cream is so yummy!